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The Nourished Kitchen : Farm-To-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-Fed Meats
by Jennifer Mcgruther


Overview - 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.
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More About The Nourished Kitchen by Jennifer Mcgruther
 
 
 
Overview
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, suchas 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 withEggs Poached in Fiery Tomato Sauce. On a hot summer day, Cucumber Salad with Dill and Kefiris a cooling side dish, and on a chilly fall evening, Barley in Broth with Bacon and Kaleoffers comfort and warmth.Old-Fashioned Meat Loaf with Gravymakes a hearty family meal, whileChicken in Riesling with Peascan be the centerpiece of an elegant supper. Satisfy your sweet tooth withMaple-Roasted Pears, and quench your thirst with naturally fermentedVanilla Mint Soda. With the benefit of Jennifer s experience, you can craft a loaf ofWhole Wheat and Spelt Sourdough Breadand stock your kitchen withSpiced 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 toincorporate more natural, highly nutritious foods into your routine, you will find plenty to savor in"The Nourished Kitchen.""

 
Details
  • ISBN-13: 9781607744689
  • ISBN-10: 1607744686
  • Publisher: Ten Speed Press
  • Publish Date: April 2014
  • Page Count: 313
  • Dimensions: 10.05 x 7.47 x 1.02 inches
  • Shipping Weight: 2.14 pounds


Related Categories

Books > Cooking > Specific Ingredients - Natural Foods
Books > Cooking > Health & Healing - General

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2014-01-06
  • Reviewer: Staff

In her first cookbook, blogger McGruther (nourishedkitchen.com) tackles the challenge of creating dishes based on the “Traditional Foods philosophy of eating,” which incorporates the concepts of employing “whole grains, dairy, red meat, organ meats, and fermented food” in an effort to help create a model where eaters use sustainable agriculture and fresh food. McGruther uses a back to basics approach so the ingredients are fresh and take center stage on their own accord without the need for too much doctoring. Simple in design, the food takes on a powerful punch. For example, the pan-seared “Halibut with Cherry Tomatoes and Tarragon” makes use of few items that, prepared just right, blend to create a mouthwatering dish. Similarly, the “root cellar soup” employs seemingly boring root vegetables to create a hot soup full of flavor. Along the way, McGruther instructs how to create items at home that one usually thinks to buy in the store: see how to cure your own “bacon with fenugreek, mustard seed, and maple sugar” or how to make your own “sweet cultured butter and true buttermilk.” With helpful sections on raw materials, such as grains and their uses, and pertinent information for their storage, gluten content, and flavor, and a similar chart on beans and lentils, this book proves that one does not have to go far to find a delicious meal. (Mar.)

 
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