The Nourished Kitchen

The Nourished Kitchen

Farm-to-table Recipes for the Traditional Foods Lifestyle : Featuring Bone Broths, Fermented Vegetables, Grass-fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas

Book - 2014
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"A cookbook from the author of the popular website Nourished Kitchen, featuring 175 recipes based on the 'traditional foods' philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods. A traditional foods diet celebrates unrefined, whole, and natural foods while avoiding modern, refined ones; it also seeks to prepare them in the same manner as our ancestors, prior to the industrialization of food. The traditional foods diet, based on the findings of Dr. Weston A. Price's anthropological data from the 1930s, suggests that cultures who subsist on native, unrefined, traditionally-prepared foods enjoy better health (with lower rates of infertility, heart disease, diabetes, and autoimmune disease) than those who consume a diet of processed foods. This cookbook offers a beautifully illustrated treatment of this nutrient-dense cooking style, with wholesome time-tested recipes including restorative bone broths, revitalizing kombuchas and tonics, and hearty and economical bean and lentil dishes. Contrary to nearly all of today's trendy diets, the traditional foods diet is not a restrictive eating style--it focuses on eating diversely and seasonally. It is more inclusive than the paleo diet and shares the environmental and ethical principles of the farm-to-table movement. Practical sidebars include tutorials on infusing honey, making homemade almond flour, preparing a sourdough starter, and rendering poultry fat. Beyond recipes, The Nourished Kitchen also addresses the larger issues of how modern convenience food bypasses traditional culinary wisdom and the critical importance of how food is sourced and prepared for optimal nutrition"-- Provided by publisher.
Publisher: Berkeley : Ten Speed Press, 2014
Edition: First edition
ISBN: 9781607744689
1607744686
Branch Call Number: 641.302 M1789n 2014
Characteristics: 313 pages : color illustrations ; 26 cm

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PimaLib_RachelW Oct 06, 2016

I ended up renewing this book time and time again. My favorite recipes were for beverages - namely water keifer and ginger ale, both of which I am now successfully brewing!


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PimaLib_RachelW Oct 06, 2016

I ended up renewing this book time and time again. My favorite recipes were for beverages - namely water keifer and ginger ale, both of which I am now successfully brewing!

tdk Nov 23, 2014

This is how my mom liked to cook...living off the land or at least closer to it. I'm so far removed from that now, though in my full time work away from the kitchen lifestyle.

Really well done cookbook with educational info. I'm one who likes pictures of all recipes so less 1/2 star for that, that's it.

a
artemishi
Jul 25, 2014

The Nourished Kitchen follows the new-ish tradition of blending recipes with education, in this case about the traditional foods movement as well as food foraging, prepping, setting aside, fermenting, flow-cooking, and brining.

It definitely taught me a thing or two (soak organ meats in milk to soften their flavor!) as well as reinforcing things I thought I knew (let your sourdough rise for 12 hours or so each time!). The recipes are simple and straightforward. No fancy gadgets or hard-to-find ingredients. In fact, most of the ingredients are things you can find in your area, at the farmer's market, when they're in season (or substitute for them).

But what really made a positive impression on me are the photographs. I'm the kind of gal who doesn't use cookbooks without photographs. I need to know what it's supposed to look like, but I also take that image as inspiration. These photos have a richness of color and texture that just make me want to make everything in this book.

I appreciate that we don't get a lecture on why fermented foods are good, processed foods bad, etc. Clearly, McGruther assumes those reading this are supporters of the traditional food (or slow food, or farm-to-table, or eat local, etc etc etc) movement. She even gives tips for those who wish to try some methods but aren't willing to pony up the capital for fancy equipment.

The result is a voice that's authentic, educated, and supportive. I would love to go foraging for berries with this woman. Or bake some pies together on a sunny afternoon. I'd love to be her neighbor, and trade chicken feet for unrefined pig fat. Because this book makes it all sound so possible and fulfilling.

I highly recommend this for fans of gorgeous, easily approachable cookbooks; farm-to-table eating; nourishing, traditional foods; gardening, foraging, and hunting.

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