Bests & Worsts Reviews from Amazon

About the best parts of this book have to do with the travesty of the pasteurization of milk and the benefits from eating animal products. You can learn about those issues elsewhere. The chapter on lacto-fermentation suggests using whey for just about all fermented products; I have serious doubts about the wisdom and usefulness of those recipes, even the safety of some. Much more informative and reassuring books (in terms of the testing and safety of the recipes) are available regarding naturally fermented (brined and pickled) foods. Also, the advice in the grain section about soaking in whey isn't convincing and is inconvenient to follow. Much more comprehensive as well as clearer and easier to follow advice from is "The Splendid Grain," by R. Wood. Fallon aggressively pushes a certain distributor in her book--whose catalog just happens to recommend her book--which sells products you might think you need if you read no further than NT. Caveat Emptor.