This is a delicious and nutritious feast of facts, recipes and figures, quips, quotes, quizzes, history, food science, anecdotes and insight, puns, myths, secrets, how-to tips, titbits and unabashed, call-it-like-it-is power truths that help readers understand how important live, cultured, fermented foods - and the microorganisms that produce them - are to our health, environment and communities. Although many people will pick up "Truly Cultured" just for its sumptuous recipes and lush, four-colour photographs, the book is much more, an unprecedented archetype on this subject. Bentley hopes it will change the way we think about food, health and life and how this impacts the world.
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About the Author
A champion of sustainability, Nancy Lee Bentley is a pioneering wholistic health expert, professional chef, natural foods marketing and nutrition consultant, teacher, writer and speaker. Her work has appeared in national/regional trade and consumer publications ranging from Organic Gardening to Natural Foods Merchandiser. She co-authored the successful Dr. Marcel's Total Health Program and has received recognition from Earl Nightingale, the USDA, 2000 Notable American Women, and top rated SelfGrownth.com. Active in laying foundations of the natural/organic food industry, sustainable community and holistic health bridges, she has also been selected as one of the first 15 top national Project Messengers.
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Most Helpful Customer Reviews
51 of 51 people found the following review helpful
By GT
Format:Paperback|Amazon Verified Purchase
I really wanted to like this book! I am a huge fan of Sally Fallon's Nourishing Traditions, and of cultured food, so I was very excited to receive this book. Sadly, the recipes are poorly written. Many of them leave you to have to do further research on your own before you can even implement them.
For example, The Honey Kvass recipe indicates it makes 24 servings, but it doesn't say what size those servings are--nor does it give a total volume amount for the finished product. Therefore, when it says to "put 10 raisins and 1 tablespoon lemon juice in each bottle" you are left to assume it means 24 bottles (since it's 24 servings) but what what size should those bottles be?
The recipe for Homemade Cultured Soda simply says "2 cups of Culture" but the kind of culture is never mentioned. I mean, what should I use?
The recipe for Sourdough Egg Noodles/Dumplings doesn't mention any salt in the ingredient list but in the directions tells you to mix the salt in with the whey, et cetera. Well, how much salt, then? It doesn't say.
These are just a sampling of a few of the recipes that simply don't give enough information. There are others. My advice: Save your money and just look-up recipes on the Internet, since that is what you're going to have to do anyway.
For example, The Honey Kvass recipe indicates it makes 24 servings, but it doesn't say what size those servings are--nor does it give a total volume amount for the finished product. Therefore, when it says to "put 10 raisins and 1 tablespoon lemon juice in each bottle" you are left to assume it means 24 bottles (since it's 24 servings) but what what size should those bottles be?
The recipe for Homemade Cultured Soda simply says "2 cups of Culture" but the kind of culture is never mentioned. I mean, what should I use?
The recipe for Sourdough Egg Noodles/Dumplings doesn't mention any salt in the ingredient list but in the directions tells you to mix the salt in with the whey, et cetera. Well, how much salt, then? It doesn't say.
These are just a sampling of a few of the recipes that simply don't give enough information. There are others. My advice: Save your money and just look-up recipes on the Internet, since that is what you're going to have to do anyway.
21 of 21 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
Of the books I had seen on fermenting/culturing/pickling foods of all sorts, this was the first that I wanted to bring home. The first half of the book, which deals with the history, nutritional aspects, and politics of making cultured foods, and the second half contains recipes for everything from beer and cheese to soda. Although I am a raw vegan, and, so, find most of the recipes unusable for my purposes, I still found enough useful information to earn this book a place on my "first go-to" cookbook shelf. The author has taken care to include (and label as such) several specifically raw vegan recipes (I have developed my own sauerkraut recipe from hers, which is quite simple, and was the first I ever tried to make). There are also a couple of very traditional kimchi recipes, which I read and then changed to suit my basic lazy one-step style.
I would say that this is the best place to start if you are thinking about maybe getting into making cultured foods of any sort.
I would say that this is the best place to start if you are thinking about maybe getting into making cultured foods of any sort.
16 of 17 people found the following review helpful
By C. Fletcher
Format:Paperback|Amazon Verified Purchase
This is a great addition to any library for those who are attempting to eat in the most healthy manner possible. In this book, we learn, or the information is reinforced how we can learn to use the good bacteria to control the bad bacteria in our food and how the good bacteria in our fermented foods keep us healthy. This is a wonderful adjunct to those of us who follow Nourishing Traditions as taught by Sally Falon and Mary Enig PhD.
Most Recent Customer Reviews
5.0 out of 5 stars
Expect better health
I am impressed to have a cookbook that lists only true traditional ingredients. These ingredients include: butter, raw milk, spices, and unprocessed salt. Read more
Published 17 months ago by Wayne A. Feister
1.0 out of 5 stars
The good and the bad
I'm something of a food-geek, I like to experiment with fermertering, and to fement food basically are DIY-biology experiments. Read more
Published on April 29, 2011 by A. Ekergĺrd
5.0 out of 5 stars
Delicious, creative recipes!
This book is educational and full of great recipes. We are really enjoying it!
Published on October 3, 2010 by Andrea Hartman
5.0 out of 5 stars
Book Review-Truly Cultured
I was quite intrigued and enlightend by, "Truly Cultured, Rejuvenating Taste, Health and Community with Naturally Fermented Foods", by Nancy Lee Bentley. Read more
Published on June 29, 2009 by Dianne Gregg
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