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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 Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats + Cultured Food for Life: How to Make and Serve Delicious Probiotic Foods for Better Health and Wellness
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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: 10 x 7.5 x 1 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (105 customer reviews)
  • Amazon Best Sellers Rank: #944 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

Review

“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

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.

Customer Reviews

4.7 out of 5 stars
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It's beautiful and the recipes are easy to follow.
Wondering
Very happy to have this book full of great ideas and ways to eat healthy yet good.
Stuey G
The Nourished Kitchen is a beautiful love letter to traditional foods.
Winnie Abramson

Most Helpful Customer Reviews

26 of 26 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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29 of 30 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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43 of 47 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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18 of 18 people found the following review helpful By Stephanie on April 19, 2014
Format: Paperback
The Nourished Kitchen is based on the Farm to Table approach and Traditional Foods Lifestyle. Traditional foods are described as "...the foods of gardens and of farms. They represent a system of balance, emphasizing the value of meat and milk, grain and bean, vegetables and fruits." The Nourished Kitchen works with the "philosophy that combines sustainability, balance, tradition and community involvement." This cookbook won't work for everyone, especially if you are on a restrictive diet; but if you want to get back to basics and cook nutritiously and conscientiously, this book is for you. Since I enjoy cooking from my garden and using locally harvested meats, I enjoyed this book. However, I do disagree with using raw milk, which is discussed in more detail within the book.

The book is organized into sections depending on where the ingredients come from, so there is From The Garden, Pasture, Range, Waters, Fields, Wild, Orchard, and Larder. Since I have a large garden, enjoy foraging and have some fruit trees, I got the most use out of the Garden, Wild and Orchard sections. I tried a few recipes from the Garden section with ingredients that I had handy. The Blistered Radishes with Parsley turned out well and I'm glad that I have another use for them other than garnish. I love anything with maple syrup, so the Maple Glazed Root Vegetables with Orange and Thyme was a winner for me. I'll be saving the Cider-Braised Kale with Apples and Sweet Cherries for the fall, it looks delicious. Every recipe in From the Orchard looked delicious, I'll be trying the Maple Roasted Pears when my tree fruits.

I did not get as much use out of other sections, such as From the Pasture since I am not up to making my own butter, cheeses or yogurts yet.
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