The last few weeks have flown by with visits from friends, and work on The Nourished Kitchen, which is available for preorder now. And today, I wanted to take the time to share with you some of my favorite images from The Nourished Kitchen – like a little peek inside the cookbook that’s set to arrive in only a few short weeks. I also have some surprises for you, this week too!
And, just before I forget, Amazon has posted the Look Inside! feature for my cookbook, so if you’re curious as to what lies behind the cover of my favorite preserved lemons, you can look inside the cookbook here, and get a little peek of what’s to come.
For me, the book is a celebration of food and farming, tradition and intention, and each of The Nourished Kitchen‘s eight chapters emphasizes how food is sourced. Where a food comes from, and how it is prepared is intrinsically linked to how well it nourishes our bodies. For me, penning the book was an exploration in balance, intention and tradition. The recipes are simple, emphasizing the natural sweetness and flavors from farm-fresh, traditional foods. Roasted Beet and Walnut Salad with Kombucha Vinaigrette was one of my favorite examples of that concept – simple, but flavorful.
In writing the book, I didn’t want to approach cooking with the same dull method of outlining chapters by courses, or giving you simple instructions on how to chop and dice; rather, I wanted to explore the nature of traditional foods, celebrating them, and giving you the old-world guidance that was passed down from generation to generation until processed foods began to replace traditional ones.
So in addition to simple recipes to prepare for your family like Cider-Brined Slow-Roasted Chicken or Spiced Pot Roast with Sweet Potatoes, Apples and Prunes, I wanted to bring to you old-fashioned and nearly lost techniques for preparing artisan sourdough breads like Bohemian Rye, Slow-Cultured Yogurt, Homemade Butter and even Home-Cured Bacon.
The Nourished Kitchen is also a cookbook of place and philosophy, providing information on how to source foods, and how to build connections in your community to foster a vibrant foodshed. It’s about connecting with farmers, or growing your own, and bringing that connection back to the plate.
And while most of the cookbook focuses on simple, hearty fare and old-world farm foods, I couldn’t forget to end it on a sweet note – with foods from the orchard: fresh fruits, nuts, and honey. These are my little boy’s favorite foods – special occasion treats and sweets like Concord Grape Sorbet with Rosemary and Black Pepper, Roasted Berry Panna Cotta and Strawberries in Minted Honey Syrup.
What’s Inside The Nourished Kitchen
- Over 160 whole foods recipes with emphasis on grass-fed and pasture-raised meats, heirloom vegetables, healthy fats, fermented foods, properly prepared grains and beans, raw dairy and naturally fermented foods.
- Easy-to-Reference Charts that explain how (and why) to prepare grains and beans properly through soaking and souring.
- Big, Beautiful Color Photos
- Simple Tutorials for preparing basic kitchen ingredients at home like Milk Kefir, Homemade Butter and Buttermilk, Olive Oil Mayonnaise, Herb-Infused Oils, Vinegar and Honey, Easy Homemade Cheese and more.
- And remember, you can always look inside the book here for a little peek.