Today’s the Day!

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

It’s hard to believe it, but today my first cookbook – The Nourished Kitchen was published.  After two years of travel to sustainable farms across the country, of thumbing through antique cookbooks and antebellum journals, of testing recipes, and of mountains of dishes, The Nourished Kitchen is finally and resolutely here.

It’s exciting to share my joy with you, and am touched by the number of you who supported my work early by preordering copies for yourselves, your family and your friends.  Every time a reader pops onto the Nourished Kitchen Facebook Wall with a photo of my book in their hands, I get a little teary-eyed (no joke, I’m sentimental and prone to tearing up.) 

About The Nourished Kitchen

The Nourished Kitchen is an exploration of traditional foods – old-world recipes and techniques that speak to culinary heritage and to real, satisfying nourishment.  Fundamentally,  The Nourished Kitchen is about balance: meat and fish, grain and bean, fruit and vegetable, milk and butter, raw and cooked, and fermented.

Most importantly, The Nourished Kitchen is an exploration of the deep connection between how food is grown, how it is prepared, how it nourishes our bodies and how it supports our communities. And in it, I wanted to emphasize the critical importance of sustainable, pasture-based farming and traditional methods of food preparation.

  • There’s about 160 traditional foods recipes, techniques and tutorials.
  • While I wanted to keep the recipes fresh for a contemporary audience, I also share some historical recipes as well like Slip, a sweet clabbered milk, Bonny ClabberButtered Spinach from the antebellum journal of a southern farm wife, and Portugal Cake, a almond flour cake spiked with sherry and dotted with currants.
  • The recipes include fresh vegetables, fruits, honey, nuts, grains, sourdough breads, beans and lentils, meat, fish, and some incredible recipes for offal like Bone Marrow Custard and Sherried Chicken Liver Pate.

My Family’s Favorite Recipes from The Nourished Kitchen

While testing the recipes for The Nourished Kitchen we had many opportunities to develop a few favorites, and I thought I’d share them with you:

  • My favorite recipes are Roasted Sweet Cherry Fool, and Stewed Beef Heart with Mushrooms.
  • My husband’s favorite recipes are the Potato, Spinach and Jalapeno Soup as well as the Smoked Salmon Roe.
  • My son’s favorite recipes are Wild Mushroom Soup (and you’ll see why when you read the headnote in your copy) and the Concord Grape Sorbet with Rosemary and Black Pepper.

Where to Purchase The Nourished Kitchen

If you didn’t have a chance to preorder your copy of The Nourished Kitchenyou can purchase it online through resources like AmazonBarnes and Noble, Indie Bound, and Book Depository (for international readers) as well as any book store that is local to you.  Local, independent book sellers need your support, too.

Let Me Know When Your Book Arrives

As I mentioned earlier.  I feel absolutely joyous every time a reader tags me through twitter, instagram, pinterest or on Nourished Kitchen’s facebook page to let me know that their copy of The Nourished Kitchen arrived safe and sound.  Please share your photos with me! Let me know you made the recipes.  And, use the hashtag #nourishedkitchen so that I don’t miss it and you can connect with the broader community of real and traditional foods lovers.

Right now, I’m outlining travel plans for the summer and autumn, so make sure you stay subscribed so you know if I’ll be hosting an event in your area.  And Thank You!

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What people are saying

  1. says

    I’m very eagerly awaiting my copy to have here in New Zealand. Will let you know when it arrives and what I cook from it. LOVED getting the sneak peek previews. You’ve got me terribly excited. Love Leanne

  2. says

    I order a copy a couple of days ago and I can not wait to receive it. Thank you so much for all the work you put into the book. Our family is just starting on a real foods journey.

  3. Karen says

    Congratulations! Having had a frustrating day wondering why Amazon in the UK isn’t releasing your book until May 14 I’ve realised I can get it from the Book Depository now ! Can’t wait to read it, glass of wine in hand! I did wonder, on the Book Depository site it has a different cover, is that a different version? Anyway, sure it will be fantastic and a great achievement (and labour!) on your part.

  4. Linda O'Connell says

    Congratulations Jen. The O’Connell’s in New Jersey are so proud for you. I’m sure all the long hours researching, testing, time away from being outside with Solice and all your hard work will be deeply appreciated by us all. Thanks and can’t wait to get my copy and try all the “good for you” recipes.

  5. Carol Adler says

    Congratulations! My copy just arrived and it so beautiful! I’ve been looking forward to it for so long. I’m going to pour over it to answer my question, what should I make for Easter dinner? What a treat!

  6. brian kearins says

    G’day,
    Your book arrived in Australia yesterday 15th April.After a quick flick through I handed the book to my wife so I could drive home.I have been unable to retrieve it ever since that time but my wife assures me it is a fabulous read.Thank you to you and all who had a hand in making this book possible,
    Best wishes from Australia,
    Brian.

  7. Melody Weimer says

    Your cookbook is absolutely beautiful! I am very much looking forward to cooking many meals from the inspiring receipies. I am so happy I made the decision months ago to purchase it as I know it will quickly become a mainstay in my kitchen. I will be buying more copies for Christmas gifts for sure! Congratulations on your gorgeous and inspirational cookbook!!

  8. Amy Lynn of Mpls. says

    Hi Jenny,

    I have followed your blog for a little over a year now and enjoy the traditional food your make along with your perspective on life. That said, I was thrilled when I found out that you were doing a cookbook so when it was available for pre-order, I pre-ordered. I received it in the mail today and I just had to contact you to tell you what a BEAUTIFUL book it is. From the writing to the pictures to the recipes, it’s just lovely. Yes, I will be taking it to bed with me tonight so I can read and then dream of all the delicious recipes to be made from this wonderful creation. Thank you for all of the hard work (I can’t even imagine!), late nights and possibly tears you put in to this book. Just as Nourishing Traditions is well used in my kitchen, your book will be well used too. A fantastic job done! Thank you.

  9. says

    Congratulations, Jenny! Your book arrived at my house yesterday, and I haven’t put it down since. It’s beautiful and inspiring, and I’m planning all kinds of memorable meals for our family with it!

  10. says

    I found information on your book and website from http://www.weedemandreap.com/! I have been following their blog for a little while now and saw DaNelle’s review of your book – so I bought it from Amazon- should be on my front porch when I get home. I look forward to reading it and trying some of your recipes!

  11. Nancy says

    What beautiful pictures, great, simple recipes and nourishing food. I got my copy today and it’s lovely. I’m glad I got it and can’t wait to try some of the recipes. This is one that will get lots of wear! Thanks for putting together a great book that we’ll use and treasure for years to come. Now I have to go and plan what to have for dinner.

  12. Julie says

    I’m so bummed that even though I preordered it through Amazon, it’s going to take them till next week to get it to me! I suppose opting for free shipping had something to do with it, too. :(

    Really looking forward to it!

  13. Malissa says

    Ordered mine a few days back and received it yesterday…I can’t put it down! I am thrilled and humbled by the knowledge you impart on your readers in this book. Being able to learn from you and raise my daughter with such awareness and wisdom of traditional food in today’s industrialized world is truly a gift. I’m so excited to start cooking…first stop, liver with bacon and onion for dinner tomorrow. A sincere thank you!

  14. bob raymond says

    I received my copy of your cookbook and it is stunning! The recipes are creative and healthy.
    I am blown-away by the superstars who blurbed on your back cover! What a coup!!
    Thanks for all your efforts. You have created a classic to go-down with Joy Of Cooking and Fannie Farmer….but much better for us.
    Most gratefully,
    bob raymond
    columbus, mississippi

    ps We have a young couple here in Starkville who have donated their homestead to the community as a Sustainable Living Center. That is where I first learned about fermenting, sprouting grains, and using more herbs and local foods. They hold classes, dinners, and hands-on workshops. The Fermentation Bus payed us a visit this spring. We are catching-up with the rest of the country now. I’m sure your cookbook will become a standard in their kitchen.
    http://www.msmodernhomestead.com

  15. says

    I absolutely love the book! I’ve had it only about two weeks and have made about ten recipes out of it so far. I LOVE the sour cream recipe and the Bohemian Rye has been a big hit in our house. Congratulations on a great accomplishment!

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