The Complete Seed Oil Free Cookbook Collection — All 25 Books by Savannah Ryan

The most practical book in the series. Fifty complete dinners, a 4-week family meal plan, a school lunchbox chapter, and a guide to converting your most-used family recipes. Everything is in butter, ghee, tallow, or lard. Paperback also available for the kitchen counter.

Thirty recipes from Nigeria, Ghana, Senegal, Kenya, Ethiopia, and Morocco — jollof rice, egusi soup, suya, doro wat, thiéboudienne, Moroccan lamb tagine — cooked in red palm oil, groundnut oil, and rendered animal fats exactly as they were before seed oils entered the continent's cooking.

Hawaii is one of the few American food cultures with deep roots in coconut oil and animal fat — kalua pig roasted in its own fat, poke dressed in sesame oil, loco moco with a tallow-seared patty. This book covers the full Hawaiian table without replacing those fats with anything industrial.

Indian cooking at its best has always been built on ghee — clarified butter that has been central to Ayurvedic tradition for thousands of years. This book covers butter chicken, dal makhani, lamb biryani, saag paneer, chicken korma, and 25 more dishes, all cooked in ghee without the vegetable oil substitutions that have corrupted most restaurant versions.

The Mediterranean diet is frequently described as the world's healthiest — and when it centres on extra virgin olive oil, grass-fed butter, and minimal processed food, the research supports that. This book covers moussaka, mujaddara, souvlaki, baba ganoush, lamb kleftiko, and shakshuka, with every recipe using the original fat rather than a modern substitute.

Asian street food and home cooking relied on lard for most of its history. The shift to soybean and palm olein happened in the mid-twentieth century for cost reasons, not culinary ones. This book goes back: lard fried rice, coconut oil teriyaki, ghee scrambled eggs with kimchi, pad thai in lard, Korean bulgogi in tallow, and Japanese ramen in tallow.

A single-subject deep dive covering whole roast chicken in butter, coq au vin, tallow fried chicken, ghee butter chicken, Moroccan chicken with preserved lemon, Korean dakgalbi, Peruvian pollo a la brasa, and more. Every cut, every cooking method, across eight cuisines.

Every baked good in this book uses butter, lard, or coconut oil. No vegetable shortening, no margarine, no canola. Brown butter chocolate chip cookies, Scottish shortbread, lard pastry, butter tarts, coconut oil granola bars, and 25 more recipes for the baker who has gone seed oil free and wants to keep baking.

Seven complete days of seed oil free eating — every meal, breakfast through dinner — with grocery lists for each day and an explanation of what changes in the first week when you remove seed oils from your diet. The fastest entry point for someone who wants to start immediately rather than research first.

The book also sets out the author’s view of how diet, stress and seed oils interact. A practical protocol for reducing seed oil intake specifically to improve sleep quality, reduce chronic stress response, and support hormonal balance, with a 30-day meal structure and supporting recipes.