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

From some of the sample pages, I expected to love this cookbook. Unfortunately, it doesn't meet my expectations although I'm still glad to have it on my bookshelf. As others have concentrated on its strengths, let me concentrate on it weaknesses.In some cases, I feel a recipe is included solely because it is old or odd - not because the product is particularly distinctive. An example is the clabbered milk/fresh cheese from rennet recipe for Slip. Mind you I'm a fan of rennet custard (Junket) which is much the same but unstrained and eaten before the curds and whey break. Perhaps I would be more interested it McGruther offered me a use for the whey or provide a description as to why this particular fresh cheese is better in particular circumstances I would be more intrigued. But putting it beside a recipe for Skyr, another rennet based fresh cheese ...Another example, an example of the use all parts mentality which I support, is Chicken Foot Broth. It is the sort of recipe that is very interesting reading but I don't have a local source of chicken feet ... or if I do manage to find them in an Asian market, they are far to expensive to use for broth only. I would be more impressed if the use everything approach was consistent and included use the entire plant recipes as does  Root-to-Stalk Cooking: The Art of Using the Whole Vegetable .Finally for a cookbook oriented towards eating local, I find it difficult to imagine a locale that has as broad a mix of local ingredients as the cookbook demands - salmon, preserved lemon, spot prawns, elk, pheasant, feta, pine nuts ... The cookbook is more a modern, urban reinterpretation of local, self-sufficient cookery. And I suspect that having grown up on a cattle ranch with milk cows, chickens, wild huckleberries, great grandmother's currants and gooseberries, salmon hours out of the river, that I am closer to the "nourished kitchen of the past " that the author envisions than she.On the positive side, I very much appreciate her inclusion of recipes such as Brine pickled radishes with mustard seed and allspice, or the interesting version of cheese and honey of Warm honey drizzled with pine nuts, orange and mint, or the fish preservation method in gravlax with maple, dill and juniper. In short, I love McGruther's sense of flavor combinations and enjoy reading her recipes even when I know I won't try them. And for those I have tried I find the recipes accurate and easy to follow.

I was so glad I pre-ordered this book so I would receive it when it was still hot off the presses. Let me tell you, it is a hot book. I love the size of the book as well as the look and feel. The pictures are incredible.The author's knowledge about farm life and the way we used to eat and drink is so right on the mark. I love her stories that she instills into every page and history of different foods. I have started pricing and shopping for some the products she speaks about. I found and bought some Ghee at Whole Foods and plan to make it myself as well at a later time. I priced pastured pork, beef and chicken as well as wild caught fish there but wanted to compare prices with Trader Joe's and Atkins Farm first. We also have local farmers and Co-ops which I will be making a trip to visit with them and discuss some potential purchases.I look forward to preparing some of the recipes in the very near future. I told my husband after receiving this book that he is a very lucky man. I don't think he knew what I was referring to but we do!The author also has a fantastic website as well, [...] be sure to sign up for her newsletter and additional tips and recipes.You can pretty much throw out all your other cookbooks and just keep this one! I love you Jennifer McGruther!It was shipped and sent on the day it was promised also.LD, Belchertown, MA

Excellent book.Gorgeous photos.Lovely lifestyle.

I am so in love with this cookbook. I know I will read it over several times, oohing and ahhing over the photos alone! It's hard to imagine the work that went into creating these delicious recipes AND doing all the photos herself. Well done!The author has done a superb job of making traditional foods practical. Most of the recipes are not labor intensive but they are unique. (And yes, there are a few more involved recipes for people who like like sort of thing). What I find really spectacular is the many creative recipes demystifying how to prepare under-utilised organ meats and how to ferment various veggies. She even includes a section on wild foods that I really appreciate.This cookbook has recipes for everyone interested in traditional foods. She has a few basic recipes (like sauerkraut) to lay down a foundation and then it explodes from there to accommodate a wide range of tastes. There are lots of cookbooks out there teaching you how to use ground meat and other more run-of-the-mill-fare. Get this cookbook because you want creative and delicious recipes that truly are from farm to table.I live in a super rural area (the closest town has less than 1,000 people) and I'm able to source everything so far.I also look forward to buying this cookbook as gifts for other foodie friends.

Wow, all these amazingly nourishing foods Jennifer prepares. Really phenomenal cookbook and educational. This is ancestral eating at it’s finest! Thank you for this beautiful collection of recipes

I completely love it, i already love this way of eating and have been doubly inspired by this book. Everything we have made from it since we've had it, which is a lot considering we have had it for a only a week, is utterly delicious! It ticks all my boxes, creative recipes that are simple and delicious, a beautiful book which is well laid out, easy to follow and has lovely photographs, her style of writing and shopping style i.e. seasonal shopping etc.. supports my ethics and values around food production. Very pleased we have this book and am sure it will be our main inspiration and cookery book for a while. The only improvements i can think of are that it would be easier if it had metric weights and temperatures and would have been even better as a hard back.

This a lovely book ! Not for those that just want recipes. This book takes us to the author's home and tells a beautiful story about lifestyle and nutrition in the home.....makes you want to put a cow in your own back garden tomorrow for all that raw milk and fresh churned butter or, at the very least, locate the closest "farm shop" in your area to find grass fed meat :D ! Great recipes too. Lovely presentation so not only a practical cookbook but makes a great "gift" book for any food/homecook enthusiast. Highly recommend!

I really like this book for all the information and inspiration to make things from scratch rather than buying the processed version. The recipes in it aren't hugely inspiring as they're often a bit on the complicated side, however the sections on eating seasonal, and how to make your own yogurt and fermenting are amazing and very inspirational. Would highly recommend this book to anyone who is looking to spend more time on making things from scratch and want inspiration on how to be more sustainable and supporting your local community. Very American in measurements and ingredients but there's always European equivalents after some searching online.

Waited a while for it but it did come from the USA. But worth every bit of the wait. This book is an absolute must for cooks with a fair ammount of knowledge (def not for the complete novice unless you are prepared for a steep learning curve ). If good rustic food and health are your subjects buy this book.

Loved reading it. Love cooking from the recipes. Makes you think of food in a simpler less cluttered way. Am now a mad broth maker!!