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 Paperback – Apr 15 2014
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“I love this book. It’s gorgeous, informed, and filled with wisdom based on old ways and common sense—the wisdom that we crave. At the same time, it is filled with flavor and style. Jennifer’s food is food that I already love, plus there’s new food I am ready to try.”
—Deborah Madison, author of Vegetable Literacy
“Jennifer McGruther brings a wealth of farmhouse wisdom to life in The Nourished Kitchen. Her northern European culinary perspective is a perfect match for her home in the mountains of Colorado, a beacon for how to eat seasonally and locally in a place where the snow flies six months of the year.”
—Hank Shaw, author of Duck, Duck, Goose and creator of the award-winning blog Hunter Angler Gardener Cook
“Jennifer McGruther’s road map to culinary integrity delivers us from wandering through the bewilderment of industrial, nutrient-deficient, supermarket detours. The Nourished Kitchen is as essential in the modern kitchen as a slow cooker and electric mixer.”
—Joel Salatin, farmer, lecturer, and author of Folks, This Ain’t Normal
“What an inspirational book! Jennifer McGruther takes us from the local community and the garden to the kitchen and the table with a collection of delicious, nutritious, traditionally prepared recipes. The Nourished Kitchen deserves a place of honor on your kitchen counter.”
—Sally Fallon Morell, president, the Weston A. Price Foundation
“Jennifer McGruther is great at showing how healthy, nourishing food can be mouthwatering and delicious. This book is full of practical wisdom and inspired recipes (including lots of fermented foods and beverages). Jennifer makes you want to get into the kitchen.”
—Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation
About the Author
JENNIFER MCGRUTHER is a food educator and the author and creator of the award-winning traditional foods website, Nourished Kitchen (www.nourishedkitchen.com). She teaches workshops on traditional foods, fermentation, and food activism. Jennifer lives with her husband and son in the central mountains of Colorado where she and her husband started and managed a farmers market for seven years. Her work emphasizes traditional, from-scratch cooking with a focus on farm-to-table recipes.See all Product Description
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Top Customer Reviews
Other reviews have complained of inaccuracies in the recipes and I'd like to confirm I've found a glaring error. I am right now in the middle of making the recipe for Stewed Beef Heart. I have been cooking with heart for several years now, so I'm quite familiar with the long cooking times, mentioned in the introduction to the recipe, that are needed in order to render this very tough muscle meat palatable. Although the author alludes to the long stewing time, as aforementioned, the recipe itself calls for a cook time of 30 minutes! This would be too short for even regular stew beef, and for heart, it is probably about 1/16 of the time I would recommend. This is either an editing error or, I'm afraid, an untested recipe, the latter being more likely as the rest of the stew wouldn't really work if the directions were followed plus a longer stewing time. I'm writing this review in hopes that someone out there won't go to all the trouble of procuring and trimming a beef heart for the first time, only to find it inedible. Beef heart is a lovely, sustainable cut of meat, but simply needs to be either grilled very briefly, or stewed for upwards of 6 hours.
Most recent customer reviews
Even better than the blog! This is a great resource for ferments, traditional cooking, and simply good food :-)Published 15 months ago by Amazon Customer
I have loved and been encouraged by Jenny's website. Now I can enjoy the combination of experience, wisdom, creativity and beautiful photos in my kitchen. Read morePublished 20 months ago by G. Dyck
Awesome book with great traditional (with a twist) recipes!Published 21 months ago by Ralene Doiron
since I enjoy cooking this recepy book has some great recepy and helps you to be back to preparing meals that are not made of industrial food gives you simple answer to prepare... Read morePublished on June 23 2014 by serge rondeau