Let's Cook It Right : Good Health Comes From Good Cooking

If you want to understand how to run a well-equipped kitchen, keep nutrition in your food and have excellent quality meals, this book might be just what you are looking for, this edition specifically as I understand she re-wrote to use more "modern" fats later. This edition does have shortening (Crisco came around in 1911) and margarine in recipes which are easily swapped for butter, lard, tallow, olive oil etc. Some will just write this off because she says things contrary to modern day beliefs. However, I would challenge you to dig deeper and find out if something is different about the way things were made in 1947 than today. For ex. "American cheese." Originally it was not a product made with oil to have an indefinite shelf life as we know of the Kraft singles today. Bacon fat contains B vitamins; don't just pour it off and discard it - strain it off to remove impurities (meat particles) and it becomes shelf stable, nutritious fat for cooking. Some things we truly know today, we will adjust in her recipes and recommendations. Like today we have stainless steel pans with a core of quick heating aluminum so the downside of stainless she mentions about being slow to heat is no longer an issue. Her tone is much more blunt and straight-forward than people are accustomed to today. Many will be offended that their lack of attention to perform a skill accurately is why many things do not turn out or that lack of knowledge of nutrition and cooking skill or proper utensils is why your family is (or may be) suffering from poor health. Adelle Davis understands food besides being nutritionally valuable also needs to be appealing in taste and visual experience. She clearly makes the connection between food, cooking and health. If this is your desire for your family, I think you will be happy to have this book on your shelves. The recipes sound absolutely wonderful and they are not pages long as so many bloggers today make recipes! Many laughs and ah-ha moments and definitely a deeper understanding of all things worthy in a kitchen experience.