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The basics of why and how of favorite traditional food preparation techniques and recipes, from making yogurt at home, to sauerkraut, bone broth, soaking grains, nuts, seeds and beans. With beautiful and descriptive photography, Sarica shares her favorite uses of these methods, with an eye to the nutritional reasons for doing so. From Sally Fallon Morell and the Weston A. Price Foundation: “We’ve seen a profusion of cookbooks about traditional diets in the last few years, most of them with many excellent qualities, but The Funky Kitchen by Phoenix chapter leader Sarica Cernohous fills a real need. Rather than supply us with a large number of recipes, Cernohous focuses on the core principles, giving detailed explanations and instructions for each, along with a few well-illustrated recipes…A big Thumbs UP to The Funky Kitchen, a real contribution to those of us who like to escape to the kitchen!” The book offers unique ingredient suggestions that Sarica has learned through her years of making traditionally-prepared foods in her own kitchen. Additionally, her education and experience as a practitioner of Traditional Chinese Medicine infuses different elements of her writing, imparting its theoretical basis for some of the techniques shared. A delightful foreword from Dr. Jack Tips sheds light on why these methods are so needed in the modern setting. It is an easy-to-follow primer on these basic techniques, so that you can immediately begin using them in your own kitchen.