In a global food system focused on maximizing productivity at the lowest cost, we are increasingly reliant on fewer, highly processed foods with diminished nutritional value. For Sarah Owens, this diet led to digestive problems and fatigue. However, Owens's commitment to ancient cooking methods restored her health, and she suggests others can do the same once they reacquaint themselves with a traditional approach for preparing whole foods.
In Heirloom, James Beard Award-winning author Owens (Toast & Jam) delivers a passionate manifesto on real food along with dozens of delectable recipes. She devotes the first part of the book to traditional preservation techniques: fermentation, soaking and sprouting methods to maximize health benefits and flavor; brewing homemade vinegars; making bone broth and stock; fermenting dairy; and baking with heirloom grain flours. The second section features a host of seasonal recipes: a rich and delectable (and naturally gluten-free) sweet potato tart with a coconut pecan crust; deeply satisfying and nutritious chicken and fennel sourdough dumplings; and lemony vegetarian cabbage rolls that are a fun and tasty twist on otherwise bland wraps. Owens leaves nothing to waste: kvass, a fermented beverage made from bread, can be enjoyed on its own or used as a braising liquid or a marinade, and the leftover bread can be used to make probiotic granola bars.
Choosing a diet based in ancient customs has allowed Owens to tolerate mainstream food on occasion, but her commitment to time-honored traditions is paramount; she considers it an "act of peaceful resistance." Owens guides readers through a healthy and nutritious diet, while honoring food as our ancestors did. --Frank Brasile, selection librarian, writer, editor