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Cooking for the Love of the World

Awakening Our Spirituality through Cooking

Anne-Marie Fryer Wiboltt



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Feed your soul, nourish your body, and take joy in the creation of meals that truly make a house a home. Anne-Marie shows us all how to make foods that are filled with life and health, that celebrate through taste and beauty the seasons of the year, and that are so palatte-pleasing that everyone will come back again and again, hoping for more.

Inside the covers of what appears to be just another modest cookbook are gathered into one place some of the best discussions I've ever read on nutrition, life-filled food, taste and the change of seasons as the primary source of daily fare. The attitude the pervades Anne-Marie's work is one of love and appreciation for all the good things the earth brings us. Her's is also an attitude that is fully practical and very much at home with the work of the kitchen, it's demands and it's rich rewards.

Here you will find recipes for making quickly fermented salads using a Japanese pickle press (these are great inventions - you can easily get one for yourself at I've been using such a device for over a year and can't recommend them highly enough.

You'll also find beautifully written instructions for making delicious sourdough breads, yogurts, soups, main courses (this is not a vegetarian cookbook, though there are many vegetarian choices), deserts. All of these are far from being "health food" in the sense of sacrificing flavor at the expense of some idea of nutrient content. On the contrary, they are vibrantly exploding with flavor. Trust me, you'll love the meals you make from this book - and so will all your family and friends.

Very, very highly recommended! Bon apetite!

Nourishing Traditions 2nd Edition

The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats - Revised and greatly expanded 2nd edition

Sally Fallon with Mary G. Enig, Ph.D



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I LOVE this cookbook! There are over 700 recipes and eveyone I've tried produces delicious, satisfying, healthy food. Reading it inspires both appetite and joyous cooking -- and, the only cookbook I can think of that offers almost as much variety as this one, is The Joy of Cooking. I was serious when I said "almost" as much variety -- out of a foundation of world traditions, there is more creativity, wide-ranging ingredients and surprising combinations here than in any other cookbook I've read (we're talking hundreds - I love cookbooks).

As much as I love the recipes, I think I love Fallon's research and clear thinking about food the best. I knew I'd met a friend when I discovered that the bedrock of her research begins with Dr. Weston A Price, a dentist who got to wondering what the nutritional roots of good dental formation and health were and set out on several journeys around the world, photographing and documenting which groups of people had well-formed teeth, which did not, and what each group generally ate.

In 1939 he published Nutrition and Physical Degeneration which is the classic study of isolated populations on native diets and the disasterous effects of processed foods and commercial farming methods on human health. The book includes Price's unforgettable photographs showing the superb dentition and facial development of peoples living on nutrient-dense foods. I first saw these photos in the late 1970s in one of the original Whole Earth Catalogs. I've never forgotten them, and the little bit I learned from them has guided my diet and what I chose to feed my family ever since. In later years, I was startled to find that Rudolf Steiner offered similar conclusions about human nutrition from an entirely different perspective, which shouldn't have been surprising, but somehow was anyway.

What Nourishing Traditions offers is a diet that brushes aside Politically Correct notions of nutrition in favor of traditional food choices that are known to produce robust health. What you'll find is a diet rich in meat, vegetables, whole grains, naturally sweet treats and brimming with easily absorbed vital nutrients. And flavor. Lots and lots of flavor -- as though the love of cooks throughout the ages infused each bite.

A great book!

As a convinced vegetarian of some 25 years, I opened Sally Fallon's book to her many meat recipes and immediately closed it again. But then I figured that there must be more to it than that. There is . . . I was surprised at the wealth of information to help me (even as a vegetarian) make better food choices and prepare the ones I have chosen to get the most nourishment from them.

-Peter Hinderberger, MD, Past President Physicians Association for Anthroposophical Medicine

Peter Reinhart's Whole Grain Breads

New Techniques, Extraordinary Flavor

Peter Reinhart

Hardbound, large format, full-color photos throughout, dust jacket


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An outstanding guide for making sourdough/salt raised breads! Peter Reinhart has cracked the code for delectible, nutritious, and frankly amazing whole grain breads. If you've never tasted a bread baked from one of his recipies, you have a more than just a treat coming, you have a flavor/texture experience ahead of you that may well be life transforming.

Sound like a lot for a single cookbook to offer? It is, but this one does really offer it. In fact, I'm going to go so far as to say that once you've used it, you will likely find other bread books to be superfluous (except Reinhart's The Bread Baker's Apprentice for it's enhanced technical information).

Reinhart's technique, the one that gives his 100% whole grain breads a richly complex flavor, an almost delicate crumb and a texture that is "just right" for happy eating, involves creating your own "wild yeast" starter and combining it with an overnight "soaker". To this you add some yeast and a bit more flour, salt, etc. Mix, raise, shape, raise and bake. Then, enjoy the best whole grain bread you've ever tasted.

If that sounds like a lot of work, it actually isn't. Compared to every other method of creating bread at home that I have tried (which is just about everything), Reinhart's method is the least time consuming of all. Once you have created your "mother starter," a loaf of bread is just 5 minutes and an overnight wait to arrive at the dough stage, another 10 minutes of mixing and kneading, then an hour rising and another 5 minutes or less of shaping, another hour's rise and about 30-40 minutes of baking. All told, your total hands-on time is 20 minutes spread over 12 to 24 hours. Even those of us with demanding jobs and busy families can manage that!!

I can't recommend this highly enough for the joy and nutrition it can bring into all our homes. We use it exclusively for all the bread we eat and urge you to do the same. You'll never look back, I promise!


A Holistic Approach

Rudolf Hauschka



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In an age of mass food production, Dr. Hauschka considers one of the most neglected aspects of nutrition·the quality of food. He discusses aspects of food that can be measured by conventional scientific means, as well those that defy quantification by the usual methods. He relates these findings to a historical survey of food cultivation, preparation and preservation, and to the question of the chemically treated foods of today. Included are fundamental dietary suggestions by Dr. Margarethe Hauschka.