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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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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
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My husband is over-joyed when he comes home from work and he hears that I have made McGruther's meatloaf, her chicken liver pâté or her creamy and oh so satisfying oyster soup. "What a wonderful surprise," he says with a big smile. At any given time I have a Jennifer McGruther project going on. Bone broth simmering on my stove, homemade yogurt pleasantly souring in my stove heated by only the oven light, and right now, I have her sauerkraut fermenting in a gallon-size glass jug on my counter top.
Thank you, Jennifer! Traditional foods have never tasted so good or have been so easy.
(Also, almost all of the recipes are accompanied by lovely and artistic photos.)
This is not just a recipe book, but rather a book about a better way of living. A manual to better health, if you will. The photographs are mouth-wateringly beautiful.
Nourishing Kitchen is written in an easy to understand way, and has great starting points for beginners; charts on soaking times and what to soak with different grains and legumes, all the way through to challenging and adventurous dishes such as Bone Marrow Custard, working my bravery up for that one. 😉
I feel like I got the chance to step into a traditional foodie’s kitchen, and I plan to cook my way all of the way through this one.