Today, I wanted to share with you a project that has commanded much of my time over the last two years as I’ve plodded my way through the muddied fields and ranches of sustainable farms, and tested and photographed recipes in my teeny-tiny kitchen (discarding some, relishing others, and testing, testing, testing again). And finally, two years and mountains of dishes later, my first cookbook is available for preorder: The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle.
The Nourished Kitchen is a celebration of what gives me joy: butter and broth, food and farms, family and plates licked clean. As I researched and wrote the book, we traveled from farm to farm, photographing the grass-fed and pasture-raised hogs, sheep and steers, and talking with old-timers about the traditional foods of their youth: butter, potatoes, real lard, and vegetables always found a mention. And now, I want to share with you a little of what I’ve been working on with some of the images from the cookbook.
About The Nourished Kitchen
The Nourished Kitchen is a cookbook that weaves together farms and food, and addresses the critical connection between the how food is grown, how it is prepared and how it nourishes ourselves, our families and our communities. With a focus on place, and farm, I focus each of the book’s chapters on a location: the kitchen garden, the pasture, the range, the fields, the waters, the wild places, the orchard and the larder.
The book contains about 160 recipes – and, with the exception of a handful of basics, these are new recipes, not published on the site, that have been developed specifically for the cookbook. Recipes like Wild Mushroom Soup and Dandelion Green Salad with Roasted Nectarines, Bohemian Rye Bread and Milk-Braised Pork Tenderloin. They’re special recipes, but simple, and tidy appreciation of traditional foods.
In addition to many recipes covering vegetables, milk and eggs, fish and shellfish, meat and poultry, wild foods and gam, and fruit, nuts and honey, The Nourished Kitchen also provides simple tutorials for back-to-basics kitchen techniques like how to make clarified butter, how to make milk kefir, how to make sour cream and yogurt cheese, and how to make bacon and render fat. This is old-school cooking.
The Nourished Kitchen is about Balance and Joy
In writing The Nourished Kitchen, I wanted to take a fad-free and joyous approach to food – just the way I like to cook in my kitchen. Within the ancestral food movement, I’ve seen a progressively stricter level of restriction take hold while joy seems to escape, and in The Nourished Kitchen, I celebrate the essence of real and traditional home-cooked foods. Meat and fat, grain and pulse, raw and cooked and fermented, fruit and vegetable, milk and eggs. From there I find great balance and unrelenting joy in preparing wholesome, simple recipes with bright and distinctive flavors.
Early Praise for The Nourished Kitchen
While I was writing The Nourished Kitchen, my editor and I scooted the manuscript over to Sally Fallon Morell from the Weston A Price Foundation (a nonprofit dedicated to traditional foods and nutrition education) as well as farmer and lecturer Joel Salatin, who had lovely things to say that I thought I’d share with you, too:
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
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
Preorder the Cookbook and Get Access to Videos, Menu Ideas, Recipes and Chats
Your early support of The Nourished Kitchen will work wonders in helping to support the book’s overall success as most of the magic happens during the few week’s prior to publication and the week of publication. When you preorder your copy of The Nourished Kitchen, you send a message to booksellers and publishers that the ideas of sustainable farming, wholesome traditional foods, balance and joy are worth supporting and worth sharing. If you’ve appreciated the recipes, tutorials and message behind what I do, and if my work has helped you in any way, please consider showing your support by preordering your copy today.
Further, when you preorder your copy, you will also receive the book at the best price available as online book sellers will progressively discount books up until their publication date. This means your purchase supports overall sales at the right time, and you get the best price.
For those who preorder the book by April 15th, I’ve also got a little treat for you: a special site where you can access recipes, menu ideas, videos and chats with new content each week until the book arrives on your doorstep. It’s just a little thank you from me to you to keep you occupied while you wait for your book to arrive. You can check it out here, and just send your proof of purchase (receipt for your preorder) to firstname.lastname@example.org BEFORE 4/15 at midnight PST for access to the membership site.
Where to Preorder The Nourished Kitchen
- If you are in the US: You can preorder your copy from Amazon, Barnes and Noble, IndieBound, Google Books, iBooks or by visiting your local book store.
- If you are in the UK: You can preorder your copy from Amazon.co.uk or by visiting your local book store.
- If you are in Canada: You can preorder your copy from Amazon.ca or by visiting your local book store.
- If you are outside of the US, UK or Canada: You can preorder your copy from Book Depository which will ship books free anywhere in the world.
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