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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 – April 15, 2014

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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 + Nourishing Broth: An Old-Fashioned Remedy for the Modern World + Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
Price for all three: $50.91

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Product Details

  • Paperback: 320 pages
  • Publisher: Ten Speed Press (April 15, 2014)
  • Language: English
  • ISBN-10: 1607744686
  • ISBN-13: 978-1607744689
  • Product Dimensions: 7.5 x 1 x 10 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (193 customer reviews)
  • Amazon Best Sellers Rank: #1,854 in Books (See Top 100 in Books)

Editorial Reviews

From Booklist

Following the precepts of dentist-nutritionist Weston Price, McGruther has developed a system for healthy eating based on lots of vegetables and grains as cooked and preserved on early twentieth-century American farms. What differentiates McGruther’s approach from other regimens is her unabashed advocacy of animal fats. She is especially fond of cooking foods in lard, noting its fat-content profile’s similarity to that of olive oil. When sweetness is an object, McGruther suggests replacing refined sugar with honey, molasses, sorghum, or maple syrup. Bread recipes specify ancient grains such as einkorn, and leavening comes from sourdough. She favors making one’s own butter when possible, and she recommends drinking that by-product of churning: buttermilk. Her meat dishes will satisfy carnivores, whether with a rich rabbit pie studded with bacon and chanterelles or with a rare-roasted elk steak. McGruther advocates sustainable agriculture, and she enthusiastically preserves summer’s bounty through fermentation for pickles, sauerkraut, and relishes. --Mark Knoblauch


“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

Customer Reviews

Lots of great information and recipes.
Mary Andreotta
The Nourished Kitchen is a beautiful love letter to traditional foods.
Winnie Abramson
It's beautiful and the recipes are easy to follow.

Most Helpful Customer Reviews

47 of 50 people found the following review helpful By A Happy Mom on April 15, 2014
Format: Paperback
Jennifer McGruther's new book, The Nourished Kitchen, is part love letter, part culinary textbook, and full-on delicious. As a long-time lover and advocate in the local food movement, I might wager that this cookbook will do more to inspire a new generation of people to eat WELL, make sustainable food choices, and learn traditional methods of food preparation even than landmark works such as "Nourishing Traditions." Yes. It's that good.

When I first discovered McGruther's website of the same name a number of years ago, it was a revelation in my life. I suddenly had words to explain why we wanted to eat seasonally and why I felt better when my diet had plenty of traditional fats. My family's food choices suddenly had deep meaning and – dare I say – JOY in them and we reveled in discovering the hidden sources of grass-fed meats, raw dairy, and fresh produce in our area.

Reading through The Nourished Kitchen cookbook when it arrived a few weeks ago, I was transported back to the eager anticipation and exuberance of those early days in our family's journey. This book is pure inspiration. All I wanted to do was get in the kitchen to cook.

And perhaps the best testimony to the book is that in the few weeks we've already had the book, I've cooked from it nearly every day - not just because I love the recipes, but because my children already have chosen favorite recipes and request them!

I will be purchasing several more copies of this book through the years to give as gifts. As much as I heartily love the standard cookbooks that are given at weddings, this will become my go-to wedding gift, as what better gift could you give to a new couple than GOOD FOOD to cook and eat together?
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64 of 70 people found the following review helpful By Sandrine Love on April 15, 2014
Format: Paperback Verified Purchase
On a personal note, I am sincerely delighted and honored to write a review for Jenny McGruther’s new book. Jenny is a friend whom I have enjoyed hosting in San Francisco and visiting in Crested Butte, Colorado where she lives with her husband and son. She is a consistently supportive community member. This book is most definitely a valuable addition to my library of traditional foods books, which includes Nourishing Traditions, Full Moon Feast and Wild Fermentation. I was touched to see Nourishing Our Children, the educational initiative I lead, listed as a real food advocacy group on page 303.

While my personal connection to the author has left me with a sense of pride, and tears in my eyes when I opened the package containing her book, it isn’t the basis of my recommendation. If I didn’t know Jenny, I would still highly recommend this book.

The Nourished Kitchen is much more than a book of over 160 recipes. It offers a fair amount of information about the foundational elements of traditional food preparation. The chapters are categorized by where the food comes from: the garden, the pasture, the range, the waters, the fields, the wild, the orchard and the larder. Jenny explains that the philosophy behind the Nourished Kitchen is a focus on that which is sustainable, balanced, unprocessed, traditionally prepared and involved.

I think the book is very well-organized. Beyond the recipes, there are passages in every chapter that share relevant anecdotes from Jenny’s own experiences, as well as explanations and recommendations about eggs, raw milk, working with sourdough, finding good olive oil and the like. The book is replete with a chart that lists grains, whether or not they contain gluten, what their flavor is, what nutrients they contain and how to prepare them.
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73 of 81 people found the following review helpful By Meshell on June 11, 2014
Format: Paperback Verified Purchase
I follow this blog/facebook page and author and had high hopes the book would have more information in it than her website. I found half of the book not very useful simply because it has many odd ingredients that would be difficult to locate (einorn wheat berries, spelt berries, beef heart, calf tongue, calf liver, fatty goose liver, kohlrabi and one recipe called for 3lbs of chicken feet!), even for someone like me who lives 40 minutes outside of Portland, Oregon which is a town well-known for its amazing food and access to unusual ingredients. I live in a semi-rural community where I purchase a share of a cow yearly to be butchered, use a CSA for fresh seasonal vegetables and have a huge home garden, all things should give me access to the "farm to table" claim this book has but I would have trouble finding many items listed. The other half of the book was filled with basic novice cooking methods that were very time consuming and not realistic for even a rural home cook to spend time doing unless they have several hours daily to devote to cooking. I also strongly feel that many recipes are things that a family with younger children would neither have time for with countless steps or find difficult to convince a child to eat. There is no way my three children will eat pickled tongue, broiled kidneys with mustard or goose liver mousse and I have fairly adventurous eaters!
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36 of 38 people found the following review helpful By Colorado Mama on April 15, 2014
Format: Paperback Verified Purchase
I recently purchased this cookbook and I already love it! The recipes are amazing and while I have only tried a couple of them I have many more recipes bookmarked to try. This has quickly become my go to cookbook. Jennifer does an amazing job describing each recipe and the pictures are beautiful. This is not a cookbook to be scared of either as Jennifer does a great job making the recipes easy and fool proof. I highly recommend this cookbook. I might have to buy another one because my current one is already getting dirty from too much use - but that is a good thing!
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Most Recent Customer Reviews

More About the Author

Jenny McGruther is a food educator and the voice behind the award-winning traditional foods website Nourished Kitchen. She teaches workshops and retreats on traditional foods, fermentation, and food activism. Jenny's work emphasizes back-to-basics, old-world culinary techniques, and simple, traditional home cooking.