The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle

Nourished Kitchen Cookbook

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

Screen shot 2014-03-03 at 1.37.37 PM

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.

Grain Field against the Mountains

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 KitchenI 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.

Nourished Kitchen Cookbook

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 Kitchenyou 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.

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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What people are saying

  1. Rita says

    I’m so excited! I can`t wait to enjoy your book. I’m sure it`ll fly off the shelves. Love all you do here.
    Much luck to you.
    Live, Love, & Laugh, Rita

  2. Kristin says

    I can’t wait. I don’t like to find recipes on the computer…I prefer books with everything in one place. I’m so excited! Hopefully, I can find the ingredients. :)

  3. John Cosimano says

    Looks exciting, can’t wait. I have the great fortune to live a very short distance from Sally Fallon’s farm (and am there at least twice a month), so if she has positive things to say about the book that’s all I need. Sally’s book, Nourishing Traditions, got me started on the path of experimenting with fermentation, and it looks like this will be a fine addition to my library.

  4. Karen says

    This looks so fabulous, Jenny, well done! I’ve subscribed to your meal plans for a few years but the thought of having a glossy cookbook to sit reading with a nice glass of wine is irresistible! I also wanted to say how nice it is have a perspective that focuses on good, well-sourced food, family, culture, heritage and enjoyment rather than the restriction I see so often in the ancestral food movement. You deserve every success.

  5. Kim Coker says

    I found your blog by accident. Looking for an ice cream recipe of all things! I gently perused your archives at first and then dove in!!! Your simple and realistic approach has inspired me to no end; I have wondered and wandered for years, thinking that there MUST be a better way! Looking and looking and never finding anything that really spoke to me, and then there you were, beckoning me to let go of the hype, cook beautifully and feel nourished. It’s fantastic! And I’m so grateful. I pre-ordered your book and I’m so excited to be inspired by it. Thank you for taking the time to do something wonderful!

  6. says

    I did the fermented lemon recipe, and after a month, there is a decent sized layer of “white” on top….I assume this is ok and I can spoon it off like I do other ferments, but it looks different. Can you confirm? Thank you

    • Jenny says

      If it’s not thick, and is more of a film, just lift it off. Using an airlocked device like a polish stoneware crock will help to prevent the film from happening. Should be fine, though, as long as the lemons are submerged in brine and not exposed to air.

  7. Anna says

    Hi Jenny , congratulations on your book ! Looks very colorfull and delisious :) I will deff buy it . People like you need our support ( financial as well ) . I would like to share couple recipes with you so if you like them you can share . It just variation of some you already have , but with other cultural origin ( I am from Russia ) , so it might be interesting . Tell me how I can do it . Good luck with your book !

  8. Rita Ladany says

    I so LOVE LOVE your Beautiful Book! I can`t believe I received it already. Every page is informative. Thank you so much for creating this Bible of Nourishing Goodness.
    You`re the best!
    Live, Love, & Laugh, Rita

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