The Nourished Kitchen

The Nourished Kitchen

Farm-to-table Recipes for the Traditional Foods Lifestyle : Featuring Bone Broths, Fermented Vegetables, Grass-fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas

Book - 2014? | 1st ed. --
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A cookbook from the author of the popular website Nourished Kitchen, featuring over 160 recipes based on the "traditional foods" philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods.  

     The traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense,  real  food, and values quality, environment, and community over the convenience of processed, additive-laden products that are the norm on grocery store shelves. 
     Based on the research of Weston A. Price, who studied the diets of indigenous peoples to understand the relationship between nutrition and health, a traditional foods diet avoids processed ingredients, but allows meat, animal fat, and grains. It embraces cultured dairy, such as kefir and yogurt, that contain beneficial bacteria; fermented foods, such as sauerkraut and kombucha, that are rich in probiotics; and organ meats that are packed with vitamins and minerals. It also celebrates locally grown foods. By choosing ingredients from nearby sources, you create a stronger connection to your food, and have a better understanding what you're eating and how it was produced. 
     In  The Nourished Kitchen , Jennifer McGruther guides you through her traditional foods kitchen and offers more than 160 recipes inspired by  the seasons, land, and waters around her. In the morning, fuel up with Eggs Poached in Fiery Tomato Sauce. On a hot summer day, Cucumber Salad with Dill and Kefir is a cooling side dish, and on a chilly fall evening, Barley in Broth with Bacon and Kale offers comfort and warmth. Old-Fashioned Meat Loaf with Gravy makes a hearty family meal, while Chicken in Riesling with Peas can be the centerpiece of an elegant supper. Satisfy your sweet tooth with Maple-Roasted Pears, and quench your thirst with naturally fermented Vanilla Mint Soda. With the benefit of Jennifer's experience, you can craft a loaf of Whole Wheat and Spelt Sourdough Bread and stock your kitchen with Spiced Sour Pickles with Garlic.
     The Nourished Kitchen  not only teaches how to prepare wholesome, nourishing foods, but also encourages a mindful approach cooking and a celebration of old-world culinary traditions that have sustained healthy people for millennia. Whether you're already a practitioner of the traditional foods lifestyle or simply trying to incorporate more natural, highly nutritious foods into your routine, you will find plenty to savor in  The Nourished Kitchen .
Publisher: Berkeley : Ten Speed Press, [2014?]
Edition: 1st ed. --
ISBN: 9781607744689
Characteristics: 313 p. : col. ill. ; 26 cm.


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PimaLib_RachelW Oct 06, 2016

I ended up renewing this book time and time again. My favorite recipes were for beverages - namely water keifer and ginger ale, both of which I am now successfully brewing!

tdk Nov 23, 2014

This is how my mom liked to off the land or at least closer to it. I'm so far removed from that now, though in my full time work away from the kitchen lifestyle.

Really well done cookbook with educational info. I'm one who likes pictures of all recipes so less 1/2 star for that, that's it.

Jul 25, 2014

The Nourished Kitchen follows the new-ish tradition of blending recipes with education, in this case about the traditional foods movement as well as food foraging, prepping, setting aside, fermenting, flow-cooking, and brining.

It definitely taught me a thing or two (soak organ meats in milk to soften their flavor!) as well as reinforcing things I thought I knew (let your sourdough rise for 12 hours or so each time!). The recipes are simple and straightforward. No fancy gadgets or hard-to-find ingredients. In fact, most of the ingredients are things you can find in your area, at the farmer's market, when they're in season (or substitute for them).

But what really made a positive impression on me are the photographs. I'm the kind of gal who doesn't use cookbooks without photographs. I need to know what it's supposed to look like, but I also take that image as inspiration. These photos have a richness of color and texture that just make me want to make everything in this book.

I appreciate that we don't get a lecture on why fermented foods are good, processed foods bad, etc. Clearly, McGruther assumes those reading this are supporters of the traditional food (or slow food, or farm-to-table, or eat local, etc etc etc) movement. She even gives tips for those who wish to try some methods but aren't willing to pony up the capital for fancy equipment.

The result is a voice that's authentic, educated, and supportive. I would love to go foraging for berries with this woman. Or bake some pies together on a sunny afternoon. I'd love to be her neighbor, and trade chicken feet for unrefined pig fat. Because this book makes it all sound so possible and fulfilling.

I highly recommend this for fans of gorgeous, easily approachable cookbooks; farm-to-table eating; nourishing, traditional foods; gardening, foraging, and hunting.

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