NOURISHING BROTH

An Old-Fashioned Remedy for the Modern World

by SALLY FALLON MORRELL with Kaayla T Daniel, PhD, CCN

See books on Fermenting Food click here

New softcover book, 338 pages. Published 2014.

The definitive cookbook that can help you treat symptoms of autoimmune disorders, infectious diseases, digestive problems and other chronic ailments

Ms Fallon Morrell's first book Nourishing Traditions examined where the modern food industry has hurt our nutrition and health through over-processed foods and fears of animal fats. Nourishing Broth continues to look at the culinary practices of our ancestors, and it explains the immense health benefits of homemade bone broth due to the gelatin, glycine and collagen that is present in real bone broth (vs. broth made from powders).

Nourishing Broth explores the science behind broth's unique combination of amino acids, minerals and cartilage compounds. Some of the benefits of such broth are: quick recovery from illness and surgery, the healing of pain and inflammation, increased energy from better digestion, lessening of allergies, recovery from Crohn's disease and a lessening of eating disorders because the fully balanced nutritional program lessens the cravings which make most diets fail. Diseases that bone broth can help heal are: Osteoarthritis, Osteoporosis, Psoriasis, Infectious Disease, digestive disorders, even Cancer, and it can help our skin and bones stay young.

In addition, the book will serve as a handbook for various techniques for making broths - from simple chicken broth to rich, clear consommé, to shrimp shell stock. A variety of interesting stock-based recipes for breakfast, lunch and dinner from throughout the world will complete the collection and help everyone get more nutrition in their diet. 

Chapters include:

• Introduction: Nourishing broth: folklore and history
• Part 1: Basic broth science
• Part 2: The healing power of broth
• Part 3: Recipes

Nourishing Broth is a US publication. Measurements are in imperial, although most ingredients are measured in cup and spoon.

About the author

Sally Fallon is a journalist, chef, nutrition researcher, mother, homemaker, community activist and author. When the youngest of her four children became old enough to attend school full time, Ms. Fallon applied her writing skills and training in French and Mediterranean cuisine to the subject of nutrition and began work on a comprehensive cookbook which combines accurate information on nutrition with delicious, practical recipes. She teamed with Mary Enig, Ph.D., a world expert on the subject of lipids and human nutrition. Their best-selling Nourishing Traditions is now is its second edition and it has stimulated the public health and medical communities to take a new look at the importance of traditional foods and preparation techniques, and to re-examine the many myths about saturated fats and cholesterol. The book places special emphasis on the feeding of babies and children to ensure optimal development during their crucial growing years.

Ms Fallon wrote the foreword to Sandor Elliz Katz's Wild Fermentation - click here for more information. Ms. Fallon received a Bachelors Degree in English with honors from Stanford University, and a Masters Degree in English with high honors from UCLA. She has served as president of her local citizens group and is actively involved in community landscaping projects. She speaks French and Spanish. Her interests include music, gardening, metaphysics . . . and of course cooking. She lives in Washington, DC where her 4 adult children enjoy coming home from time to time for a good meal.

Sally's other books are also available click here

Nourishing Broth by Sally Fallon