Truly Cultured: Rejuvenating Taste, Health and Community with Naturally Fermented Foods is a first-of-its-kind treasury, a full circle tribute to the world’s favorite foods. Clearly, as the tagline reads. “The Book is a Feast, But It’s Just the Start of the Banquet…” Half cookbook, half “nourishment guide”, this long overdue full color tribute to live cultured foods and the microorganisms that produce them is a delicious, nutritious buffet of facts, recipes and figures, quips, quotes, quizzes, history, food science, anecdotes and insight, puns, myths, secrets, how-to tips, tidbits and unabashed, call-it-like-it-is power truths that help readers understand how important old style, lacto-fermented foods and their producers, friendly probiotic bacteria, are to our health, environment and communities.
Although many people will pick up Truly Cultured just for its sumptuous recipes and lush, four-color photos, the book is much more, an unprecedented archetype on this subject. Author Nancy Lee Bentley hopes it will change the way we think about food, health and life and how this impacts the world.
“This Book is an Opus” says Chicago Sun Times Food Editor, Robin Jenkins.
Nancy Lee Bentley is a pioneering Holistic Health Expert, professional chef, natural foods marketing and nutrition consultant, food systems development specialist, 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. Mercola’s Total Health Program, has received recognition from Earl Nightingale, the USDA, 2000 Notable American Women, and top-rated SelfGrowth.com. Active in laying the foundations of the natural/organic food industry, sustainable community and holistic health bridges, she is originator of The Food Circle and one of the first 15 top National Project Messengers.
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