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!