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

I am so in love with this cookbook. I know I will read it over several times, oohing and ahhing over the photos alone! It's hard to imagine the work that went into creating these delicious recipes AND doing all the photos herself. Well done!The author has done a superb job of making traditional foods practical. Most of the recipes are not labor intensive but they are unique. (And yes, there are a few more involved recipes for people who like like sort of thing). What I find really spectacular is the many creative recipes demystifying how to prepare under-utilised organ meats and how to ferment various veggies. She even includes a section on wild foods that I really appreciate.This cookbook has recipes for everyone interested in traditional foods. She has a few basic recipes (like sauerkraut) to lay down a foundation and then it explodes from there to accommodate a wide range of tastes.There are lots of cookbooks out there teaching you how to use ground meat and other more run-of-the-mill-fare. Get this cookbook because you want creative and delicious recipes that truly are from farm to table.I live in a super rural area (the closest town has less than 1,000 people) and I'm able to source everything so far.I also look forward to buying this cookbook as gifts for other foodie friends.

I absolutely love this book!! I love the beautiful, vibrant color of the photos that are often accompanied with recipes. It makes it so warm and welcoming to try my own creation of the recipe.It is a one-of-a-kind book, that's for sure. I have found it very helpful to have it broken up by garden, pasture, the range, waters, fields etc. The hardest parts with a lot of cook books is that they either have recipes or descriptions not enough of both - thiis one totally killed it on being a perfect combination of recipe and advice. I had no idea I would enjoy reading a cookbook so much but the author is really fabulous. It really is an inspirational book and every recipe i've tried so far has been mouthwatering. Warm honey drizzled feta with pine nuts, orange AND mint... pure perfection. The back has a measurement converter which is perfect for newbies [ or messy folks without clean mterials ] like me!

This is just a visually beautiful book if nothing else! It has a lot of great information about the "foundation" of food and a lot of wonderful foods and recipes that were used for healthy,nourishing food before the convenience food craze came along. If you haven't heard the news, modern packaged food is damaging our health in such profound ways. We need the types of food in this book to regain our health and maintain wellness.The most wonderful thing is my 22 year old son got his hands on it and said "mom, I am going to steal this book". We need to have a revolution in this country and tell Monsanto and Procter & Gamble and all these other huge conglomerates that we aren't going to continue to eat all this poison. We are getting fat and stupid and sick from it.

What a beautiful cookbook! I just received it yesterday, and thought I would just skim through it. I spent more than an hour reading all of the wonderful information that Jennifer has included, regarding raw milk, fermented foods, and the benefits of consuming lard. The recipes are truly "farm to table", without adding cheese, lots of flour, or any other unnecessary ingredients. The recipes are simple, and allow you to fully enjoy the flavors that earth has to offer. The beautiful photography is an added bonus. This cookbook is definitely going to be well used.

From some of the sample pages, I expected to love this cookbook. Unfortunately, it doesn't meet my expectations although I'm still glad to have it on my bookshelf. As others have concentrated on its strengths, let me concentrate on it weaknesses.In some cases, I feel a recipe is included solely because it is old or odd - not because the product is particularly distinctive. An example is the clabbered milk/fresh cheese from rennet recipe for Slip. Mind you I'm a fan of rennet custard (Junket) which is much the same but unstrained and eaten before the curds and whey break. Perhaps I would be more interested it McGruther offered me a use for the whey or provide a description as to why this particular fresh cheese is better in particular circumstances I would be more intrigued. But putting it beside a recipe for Skyr, another rennet based fresh cheese ...Another example, an example of the use all parts mentality which I support, is Chicken Foot Broth. It is the sort of recipe that is very interesting reading but I don't have a local source of chicken feet ... or if I do manage to find them in an Asian market, they are far to expensive to use for broth only. I would be more impressed if the use everything approach was consistent and included use the entire plant recipes as does Root-to-Stalk Cooking: The Art of Using the Whole Vegetable.Finally for a cookbook oriented towards eating local, I find it difficult to imagine a locale that has as broad a mix of local ingredients as the cookbook demands - salmon, preserved lemon, spot prawns, elk, pheasant, feta, pine nuts ... The cookbook is more a modern, urban reinterpretation of local, self-sufficient cookery. And I suspect that having grown up on a cattle ranch with milk cows, chickens, wild huckleberries, great grandmother's currants and gooseberries, salmon hours out of the river, that I am closer to the "nourished kitchen of the past " that the author envisions than she.On the positive side, I very much appreciate her inclusion of recipes such as Brine pickled radishes with mustard seed and allspice, or the interesting version of cheese and honey of Warm honey drizzled with pine nuts, orange and mint, or the fish preservation method in gravlax with maple, dill and juniper. In short, I love McGruther's sense of flavor combinations and enjoy reading her recipes even when I know I won't try them. And for those I have tried I find the recipes accurate and easy to follow.