Customer Reviews for

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

Average Rating 4.5
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  • Posted October 2, 2014

    I was excited to find The Nourished Kitchen delivered to my gate

    I was excited to find The Nourished Kitchen delivered to my gate last week as it’s book I was looking forward to browsing.

    What I liked:
    The author is a food educator so it’s no surprise that she goes into great detail about ingredients, nutrition and preparation. The detailed explanations are one of the things I liked about the book besides the gorgeous photography. The sections regarding sustainability and cooking from our gardens was good but would be put to more practical use if you lived on a farm.

    Great layout – The Nourished Kitchen is divided into 8 chapters – From the Garden, Pasture, Range, Waters, Fields, Wild, Orchard and Larder.

    What I didn’t like:

    There are many recipes devoted to foods I personally won’t eat. There is zero appeal for pickled tongue or broiled kidneys. Some recipes list ingredients which I don’t have access to: elk backstrap (yes, there is actually a recipe using elk meat), pheasant, goose liver and raw milk.

    I understand the premise of the book is about sustainability. We would do what we needed to do to survive if society breaks down and we are dependent on our farm and garden for survival. But I don’t have elk or pheasants to hunt or purchase. Learning what to do with raw milk would be helpful if I had cows or goats but not so practical for those of us not living on a farm.
    A lovely book but not a practical one for me. There were some good salad and side dish recipes that would work for me. 

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  • Posted August 19, 2014

    more from this reviewer

    A beautifully written and engaging cookbook - to treasure for a

    A beautifully written and engaging cookbook - to treasure for a lifetime.

    It's the rare cookbook that reads like a life's journey, but The Nourished Kitchen by Jennifer McGruther reflects the farm-to-table approach to cooking that many of us adhere to.

    I wasn't sure what to expect when I requested this book for review. Would the recipes be ones I'd read, reflect on, try, and adopt or would this be more of a fad-type cookbook. I was thrown, frankly, by the fact that it was a best-seller in the Raw Food category. Yes, I was a vegetarian for many years, a vegan for some of those, and did try out a raw food diet, but found those strictures not as health as I had anticipated. So, I opened this gorgeous cover with a bit of trepidation, but my reservations were washed away by Jennifer McGruther's beautiful introduction and explanation of the philosophy behind the Nourished Kitchen - the traditional foods movement.

    I'll admit, the thought of cooking with lard is not one that fills me with joy. I'm probably going to skip that, but already cook with butter, extra virgin olive oil, and bacon drippings. (Ever since my high school chemistry teacher explained and demonstrated that if you heat margarine up to a certain degree it turns into plastic, that's been off my shopping list.) Am I slightly hypocritical to avoid lard? Probably. But finding a reliable source at a cost I can afford is slightly impossible.

    Some of these recipes would be easier if it was not only a movement in the kitchen, but also in life. But I'll admit that when I kept chickens, I could never bring myself to cull one for the stewpot. Instead, they were pets and provided fabulous eggs. It would be useless for me to consider adding pigs, cows, lambs, goats, and fowl to this homestead of I were to consider slaughtering them. But, excepting the pigs, the others might be useful additions for milk, cheese, eggs, and wool. However, I do think my neighbors might raise an eyebrow or two.

    As I journey toward the goal of truly respecting the environment and the wonders around us, I continue to search out foods that McGruther recommends. However, I'll need to be honest. Some of these will be selected from the grocery store or local farm market. Not all will be sourced from the immediate surroundings. I wish they could. Many of them will be. But just as she recommends moderation in diet, I'll need to adopt moderation in adapting her recipes to what makes sense in the here and now.

    It's a rare cookbook that I'll look through and say to myself, I'll make that, that, and that. Usually there are recipes that I'll look over and think, no, too complicated, too many steps, sounds delicious, but... The Nourished Kitchen is the opposite of that observation. It's the rare recipe here that I won't be trying. In fact, I'm already plotting her autumn equinox Cider-braised kale with apples and sweet cherries (though I may be trading out the sweet cherries for cranberries).

    The other recipe that I can't wait to try is the one for Slow-baked cannelloni beans with preserved lemon (pictured on the cover), rosemary, and smoked paprika. This bean dish sounds absolutely delicious and I can't wait to try it. She calls this a "humble" dish and I suppose it is. But there is nothing as satisfying, to me, as a pot of slow-cooked beans flavored with herbs. She includes a wonderful tip about soaking the beans that I'm really grateful for. I'll probably play with the recipe a bit. Perhaps substituting sage for rosemary or a bit of each. Perhaps fresh lemon instead of preserved. But that's the joy in a cookbook like this, as McGruther provides the basis for each of us to make these recipes our own.

    The book is beautifully illustrated with photos by the author. However if you're looking for each dish to be illustrated, they're not. However, I don't think you need to do that. Especially with these recipes that are as much about the ingredients and preparation as they are about the presentation.

    One of the basics of any cook's kitchen are the broths that are on hand. McGruther's recipes for beef and chicken bone broth are ideal (however I can't bring myself to make the chicken foot broth, I can't). I'll admit to making a broth frequently, but have never roasted the bones. I'm going to try this as I think it will add significantly to both the taste as well as the nutritional component. The great thing about broth is that you can freeze the excess. I've done this both in an ice cube tray (for when you just want a bit of broth in your dish) or in two cup increments. Wonderful to have on hand and super easy to make too.

    The dessert section (From the Orchard) is just amazing. I've been collection fruit recipes all summer and pinning them to my Pinterest board, but here is a collection that just is ideal. I can't wait to gather my quince from the bush near the house to try the Quince, Apple, and Pear Gallette. Right now, I'm about to cut some basil for the roasted peaches with basil and yogurt. (I may wait a day or two and see how my homemade yogurt turns out, following the recipe here.)

    Truly, this is a cookbook that I predict that I'll be referring to constantly. Each section has something to offer and with over 160 recipes there are plenty to choose from. The seasonal quality is enticing and while I don't want to rush into fall and winter, these recipes make the prospect something to look forward to.

    If you have friends who appreciate cooking, healthful eating, and a searching for a more beneficial lifestyle - this cookbook is the perfect gift. In fact, I'd suggest that this would be one of those books that people would treasure - for years - if given on the occasion of their first apartment, marriage, or other celebrations.

    If you follow this cookbook and the traditional foods lifestyle, I have a feeling that not only will you feel healthier, but you'll feel better about yourself. Why? Because you'll be reconnecting in a significant way with the natural process of the seasons and the land around you.

    (I received this book from Blogging for Books and NetGalley for this review.)

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  • Posted June 19, 2014

    Title: The Nourished Kitchen - Farm To Table Recipes For The Tra

    Title: The Nourished Kitchen - Farm To Table Recipes For The Traditional Foods Lifestyle
    Author: Jennifer McGruther
    Publisher: Ten Speed Press
    Published: 4-25-2014
    ISBN: 9781607744689
    E-Book: B00F8FA8D6
    Pages: 320
    Genre: Food & Wine
    Tags: Cooking, Traditions
    Overall Rating: Great
    Reviewed For: NetGalley
    Reviewer: DelAnne

    If we are lucky we have someone in our past that has taken the time to tell us of our family's history of a simpler time and teach us the recipes that have been passed down through the generations. The Nourished Kitchen - Farm To Table Recipes For The Traditional Foods Lifestyle goes a step further and tells how traditions for raising, storing and processing food from our gardens to feed our families. Back before refined and processed foods the health of those who ate food prepared the traditional ways was healthier than those who embraced the new refined sugars and prepacked foods with preservatives.

    The Nourished Kitchen - Farm To Table Recipes For The Traditional Foods Lifestyle takes us on a journey back to the traditions of our ancestors. It shows us how to grow, save and serve the food we grow ourselves or purchase from organically grown farms. It also includes information on animals raised on organic feeds or raised in the wild. As one who enjoys growing vegetables for my families use and with hunters in my extended family I have had access to foods untouched by the passing of times changes in food processing.

    I found The Nourished Kitchen - Farm To Table Recipes For The Traditional Foods Lifestyle an informative book full of important information. My family at large has many food allergies and health issues that have made me look to new ways, healthier ways, to feed them. I look forward to implementing a few new techniques and recipes offered in The Nourished Kitchen - Farm To Table Recipes For The Traditional Foods Lifestyle. Although I will have to find a place to purchase organically raised meat as I can not picture myself going so far as to raise and butcher my own livestock. I do love my chicken and melt at a good steak and baked potato.

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