The 20th Anniversary of the (Cook) Book that Changed My Life

That sounds pretty melodramatic, doesn’t it? I have owned at least 100 cookbooks over the years, so to single out one that stands above all others should be pretty difficult, especially when so many cookbooks are specific to a genre.

Baking books. Bread books (different from straight-up baking). Trendy Celebrity Chef books (most of these were gifted to me, let me hasten to add). Fancy big-city gourmet-food retail store books. Keto/Paleo/Whole 30 books. Vegetarian volumes. My list of cookbook titles is long and storied (some autographed personally by world-famous TV personalities), and for the most part, well-used (except for a few of the celebrity chef titles, if you know what I mean.)

However, the one “cook”book that sits open, with splatter-stained pages and multiple dog eared pages, is my treasured copy of Nourishing Traditions, by Sallon Fallon Morell and Mary Enig, Ph.D.

I place the word “cook” in quotes because this engaging and useful tome is so much more than a collection of recipes. When I first encountered it in 2005, Nourishing Traditions rocked my culinary and nutritional world in such a way that it has, 14 years later, changed completely the way I eat and the way I cook for our family, and certainly the way I’m teaching my children to eat and to cook for themselves.

My blog here is new, and it’s dedicated in 2019 to the celebration of the 20th anniversary of the first edition of Nourishing Traditions. I don’t have a first edition copy (if one of you reading has one they can bear to part with, message me!) I have a second edition that I bought at a brick and mortar Barnes & Noble, and for which I paid full list price (my jacket copy says $25.00). I remember it like it was yesterday. It was the only copy in the store.

In honor and in observance of this incredible milestone (over 650,000 copies have been published in the last 20 years) I intend to prepare one recipe per day from Nourishing Traditions each day of the year and document it here on my blog. Hold me to it, won’t you? I’ll be figuring out how to add pics and then talking us both through the steps and the reasons why traditionally prepared food is light-years better than the soulless, quick meals we have settled for in the name of convenience.

Wow! My first food blog post in at least 10 years. That wasn’t so hard. Now, to start food prep.

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