Our Cookbook

Back to Butter

A Traditional Foods Cookbook

Fair Winds Press, Official Release Date – March 2014

Back to Butter intends to catapult the snowballing Traditional Foods Movement into the public eye.  Our food chain is broken, filled with refined and plastic foods.  The food supply of the last 50 years has been based on make-believe, man-made foods that our body cannot recognize or use.  We’ve forgotten what real food looks like, tastes like and how it makes us feel.

In response, a whole sub-culture is returning to the ways of great-grandmother, remembering age-old truths such as, saturated fats, like butter and lard, keep us happy and healthy.  Bone broths keep us strong, and cleansing foods keep us balanced.  An entire junk-food generation, buried in a pile of Advil, Ritalin and Tums is looking for accessible solutions to the ailing health of their classic American families.  In order to return to the irrefutable wisdom of our heritage, our entire way of thinking about food must be altered.  This is bigger than another fad diet, and our culture is starving for answers.

Back to Butter written by mother-daughter team Molly Chester and Sandy Schrecengost is broken into two primary Sections:

  1. The Traditional Foods Pantry – An introduction to the Traditional Foods philosophies including a breakdown and explanation of the Traditional Foods techniques needed to master the book’s recipes.
  2. The Traditional Foods Recipes – 97 thoroughly tested modern family favorites filtered through the eyes of Traditional Food preparation.

Sample Recipes

New Potatoes, Green Beans & Bacon with Dill
This traditional recipe celebrates the bounty of a summer Farmers’ Market with a simple preparation that utilizes the undeniable flavor and nutrition of bacon fat.

Moist Oven Chicken Pot Roast
A comforting dish with an updated take on the classic beef pot roast, this dish was deemed “the best chicken I’ve ever had” by one of co-author Molly Chester’s clients.

Zucchini Soup with Corn & Pancetta Stuffing
This soup starred alongside Molly in the pilot episode of the culinary series Farm to Table, and it introduces the delicious new concept of “stuffing” soups with grain, vegetables or meat.

Meaty Baked Beans
The beans are traditionally soaked overnight in an acidic medium for enhanced digestion with helpful tips to warn of hidden high-fructose corn syrup in ketchup.

The New Corn Pudding
Sweetened with raw honey, thickened with sprouted whole-wheat flour and spiked with a fresh jalapeno, this dish provides comfort without a side of guilt.