Announcing: Best of Nourished Kitchen

I’m excited to announce a new project: quarterly books featuring the very best from Nourished Kitchen’s posts, recipes and tutorials covering traditional, wholesome foods.  Published at the end of each season, the full-color paperback books cover not only the very best from the preceding season, but also many recipes and tutorials that have not been published at Nourished Kitchen.  This presents an excellent opportunity for you to pick up an easy-to-read guide to traditional foods, the current edition features twenty-five recipes (many unpublished), three articles covering food philosophy, choosing ingredients and feeding kids as well as several tutorials that, in simple step-by-step instructions, teach you how to render lard, soak beans and nuts, make yogurt cheese, make yogurt and brew water kefir.  You can even preview a few sample pages here.

What’s in the Winter 2009 – 2010 Edition?

• Philosophy: Food Philosophy, About Your Ingredients (how to choose wholesome foods), How to Encourage your Children to Enjoy Fruits & Vegetables
• Recipes: Persimmon Ice Cream, Maple-glazed Root Vegetables, Potted Cheddar with Bacon, Cinnamon Molasses Cookies, Beef Pot Roast, Honey Mustard Vinaigrette, Wilted Spinach Salad, Chipotle and Black Bean Soup, Garlic Baked in Lard and Thyme, Salmon Baked in Cream and Herbs, Molasses Custard, Winter Minestrone Soup, Blackberry Sorbet, Home-cured Corned Beef, Soda Bread with Currants and Caraway, Whole-grain Buttermilk Biscuits, Bavarian Sauerkraut, Fried Chicken Livers, Olive Oil and Orange Flower Cake, Green Beans with Bacon and Shallots, Probiotic Apple and Beetroot Relish
• Tutorials: How to Render Lard, How to Prepare Beans and Legumes, How to Brew Water Kefir, How to Make Labneh (Yogurt Cheese), How to Make Fresh chicken Broth, How to Make Yogurt

Pre-order Now

If you pre-order today through April 14^th using coupon code 5OFF, and you’ll receive  a $5 discount on either the print version or digital version.  For those ordering the print version, you’ll also receive the digital version for free and a signed copy of the book shipped to you as soon as it becomes available on April 22^nd.

Nourished Kitchen: Best of Winter 2009 – 2010

	Print Version*: $19.95 (includes free shipping) Full-color, 80-page Paperback Book PLUS the Digital Version Articles: Food Philosophy, Your Ingredients, Encouraging Kids to Enjoy Fruits and Vegetables Recipes: 25 Recipes Including – Many Unpublished Tutorials: How to Render Lard, How to Prepare Beans and Legumes, How to Brew Water Kefir, How to Make Labneh (Yogurt Cheese), How to Make Fresh chicken Broth, How to Make Yogurt Personally signed and shipped on April 22nd.
	Digital Version: $14.95 Full-color, 80-page Digital e-Book Articles: Food Philosophy, Your Ingredients, Encouraging Kids to Enjoy Fruits and Vegetables Recipes: 25 Recipes Including – Many Unpublished Tutorials: How to Render Lard, How to Prepare Beans and Legumes, How to Brew Water Kefir, How to Make Labneh (Yogurt Cheese), How to Make Fresh chicken Broth, How to Make Yogurt