Teschke - The Bordeaux kitchen: an immersion into French food and wine, inspired by ancestral traditions

The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions

Copyright 2018 Tania Teschke. All rights reserved.

Except as permitted under the United States Copyright Act of 1976, reproduction or utilization of this work in any form or by any electronic, mechanical, or other means, now known or hereafter invented, including xerography, photocopying, and recording, and in any information storage and retrieval system, is forbidden without written permission of the publisher.

Mention of specific companies, organizations, or authorities in this book does not imply endorsement by the author or publisher. Information in this book was accurate at the time researched.

Library of Congress Cataloging-in-Publication Data

Names: Teschke, Tania, 1971- author.

Title: The Bordeaux kitchen : an immersion into French food and wine : inspired by ancestral traditions / by Tania Teschke.

Description: Oxnard, CA : Primal Blueprint Publishing, [2018] | Includes bibliographical references and index.

Identifiers: LCCN 2017060470 (print) | LCCN 2018007138 (ebook) | ISBN 9781939563408 (ebook) | ISBN 9781939563392 (hardcover)

Subjects: LCSH: Cooking, French. | Wine and wine pairing--France. | LCGFT: Cookbooks.

Classification: LCC TX637 (ebook) | LCC TX637 .T45 2018 (print) | DDC 641.5944--dc23

LC record available at https://lccn.loc.gov/2017060470

Editor: Tracy Dunigan

Cover Design: Jane Meadows and Caroline De Vita

Interior Design and Layout: Caroline De Vita

Photography by Tania Teschke

Animal Illustrations by Arnaud Faugas

Copyediting, Proofreading, and Indexing: Tim Tate

Primal Blueprint Publishing, 1641 S. Rose Ave., Oxnard, CA 93033

Please contact the publisher with any questions, concerns, and feedback, or to obtain quantity discounts. 888-774-6259 or 310-317-4414

email: .

DISCLAIMER: The ideas, concepts, and opinions expressed in this book are intended to be used for educational purposes only. This book is sold with the understanding that the author and publisher are not rendering medical advice of any kind, nor is this book intended to replace medical advice, nor to diagnose, prescribe, or treat any disease, condition, illness, or injury. It is imperative that before beginning any diet, exercise, recipes, or lifestyle program, including any aspect of the methodologies mentioned in The Bordeaux Kitchen, you receive full medical clearance from a licensed physician. If you are currently taking medication for health conditions, are pregnant or a growing youth, or have a current or past condition such as cardiovascular disease, cancer, diabetes, or other serious health condition, major dietary changes should be considered with extreme caution and the guidance of a trusted medical professional. The author and publisher claim no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the material in this book. If you object to this disclaimer, you may return the book to publisher for a full refund.

For my children, their children, grandchildren, and great-grandchildren, lest their generations think they were forgotten before they even began.
For my family, near and far. And for my husband, Toby. I could not have done this without you.

The French are perhaps one of the best examples of a culture that devotedly guards and celebrates its ancestral culinary traditions. But in recent decades, with the unfortunate worldwide trend toward low-fat diets and industrially processed food, many of the classic French recipes featuring fresh butcher cuts, organ meats, and hearty stocks have faded from memory. In The Bordeaux Kitchen, Tania Teschke reclaims the most nourishing and satisfying foods of ancestral French cuisine. With easy-to-follow recipes that deliver rich flavor and nutrient density, Tania shows that the French Paradox, eating rich foods that are high in fat while enjoying health and longevity, is actually not a paradox at all. And she does so at just the right moment. The growing food revolution has reawakened a passion for local, fresh, sustainably and humanely raised food. Athletes are experiencing tremendous performance benefits from a diet rich in natural, nutritious fats, even the long-disparaged saturated fats. Millions affected by chronic disease and autoimmune disorders are beginning to seek healing alternatives to a standard modern diet that is laden with sugar and vegetable oils. As many of our social interactions move into the virtual sphere, it is more important than ever to strengthen our real-time connections with family and friends. So, it is not surprising to see a renewed appreciation and celebration for the culinary traditions and whole food ingredientsoften accompanied by a good winethat are found in ancestral recipes.

When I first met Tania in 2016 at the Ancestral Health Symposium, I saw that her passion for food and wellness and her familys unique experiences living abroad could unite these elements together in an accessible book that would have broad appeal. Her years of cooking and studying in France and other European countries have rekindled her deep appreciation for ancestral traditions. She learned and tested her recipes alongside French chefs, as well as French grandmothers and friends. She visited farms throughout the Southwest of France and studied with some of the countrys premier winemakers and oenologists.

Unlike the vast majority of French cookbooks, this is not a purely epicurean endeavor. The Bordeaux Kitchen answers the fundamental question driving Tania and so many of us: how can delicious traditional food heal our bodies and create conditions for optimal health? This book explains why eating an ancestral diet is healthier than a modern diet by drawing upon the work of leading nutrition researchers and authors. It brings what weve learned from the paleo/primal movement, the recently popular ketogenic diet, and carefully prescribed autoimmune protocols and shows us that through simple, traditional recipes we can nurture our health by procuring, preparing, and serving real food that is delicious and immensely satisfying.

I am particularly happy to see that The Bordeaux Kitchen is full of recipes with meat on the bone, organ meats, fermented foods, and raw foodswhat I call the Four Pillars of the Human Diet. In The Bordeaux Kitchen, youll find dozens of recipes made simplefrom chops and steaks, to stews and stocks, to high omega-3-rich fish and seafood, to sauerkraut and sprouted nuts. You will also learn how to prepare calfs liver, sweetbreads, and, if you are daring enough, sheeps brains! Youll turn these raw ingredients into delicious, nutrient-dense meals that our bodies and our cells crave. Tania also shows us how cooking with animal fats, olive oil, and butter instead of toxic vegetable oils, adds not only beneficial fats and nutrients, but incomparable flavor to dishes. Finally, for those like me who enjoy a glass of wine now and then with a nourishing meal, Tania provides extensive education in the art of wine pairingchoosing the best wines, French or otherwise, to accompany each recipe. She explains how wine not only flavors a dish, but also accentuates the entire sensory experience of dining with family and friends.