{"product_id":"the-nourished-kitchen-isbn-9781607744689","title":"The Nourished Kitchen","description":"\u003cb\u003eA cookbook from the author of the popular website Nourished Kitchen, featuring over 160 recipes based on the \"traditional foods\" philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods.  \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense, \u003ci\u003ereal\u003c\/i\u003e food, and values quality, environment, and community over the convenience of processed, additive-laden products that are the norm on grocery store shelves. \u003cbr\u003e\u003cbr\u003eBased on the research of Weston A. Price, who studied the diets of indigenous peoples to understand the relationship between nutrition and health, a traditional foods diet avoids processed ingredients, but allows meat, animal fat, and grains. It embraces cultured dairy, such as kefir and yogurt, that contain beneficial bacteria; fermented foods, such as sauerkraut and kombucha, that are rich in probiotics; and organ meats that are packed with vitamins and minerals. It also celebrates locally grown foods. By choosing ingredients from nearby sources, you create a stronger connection to your food, and have a better understanding what you’re eating and how it was produced. \u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eThe Nourished Kitchen\u003c\/i\u003e, Jennifer McGruther guides you through her traditional foods kitchen and offers more than 160 recipes inspired by  the seasons, land, and waters around her. In the morning, fuel up with \u003cb\u003eEggs Poached in Fiery Tomato Sauce\u003c\/b\u003e. On a hot summer day, \u003cb\u003eCucumber Salad with Dill and Kefir\u003c\/b\u003e is a cooling side dish, and on a chilly fall evening, \u003cb\u003eBarley in Broth with Bacon and Kale\u003c\/b\u003e offers comfort and warmth. \u003cb\u003eOld-Fashioned Meat Loaf with Gravy\u003c\/b\u003e makes a hearty family meal, while \u003cb\u003eChicken in Riesling with Peas \u003c\/b\u003ecan be the centerpiece of an elegant supper. Satisfy your sweet tooth with \u003cb\u003eMaple-Roasted Pears\u003c\/b\u003e, and quench your thirst with naturally fermented \u003cb\u003eVanilla Mint Soda\u003c\/b\u003e. With the benefit of Jennifer’s experience, you can craft a loaf of \u003cb\u003eWhole Wheat and Spelt Sourdough Bread\u003c\/b\u003e and stock your kitchen with \u003cb\u003eSpiced Sour Pickles with Garlic\u003c\/b\u003e.\u003cbr\u003e\u003ci\u003e\u003cbr\u003eThe Nourished Kitchen \u003c\/i\u003enot only teaches how to prepare wholesome, nourishing foods, but also encourages a mindful approach cooking and a celebration of old-world culinary traditions that have sustained healthy people for millennia. Whether you’re already a practitioner of the traditional foods lifestyle or simply trying to incorporate more natural, highly nutritious foods into your routine, you will find plenty to savor in \u003ci\u003eThe Nourished Kitchen\u003c\/i\u003e.Introduction   \u003cbr\u003e\u003cbr\u003e Chapter 1. From the garden   \u003cbr\u003e\u003cbr\u003e Chapter 2. From the pasture \u003cbr\u003e  \u003cbr\u003e Chapter 3. From the range  \u003cbr\u003e\u003cbr\u003e Chapter 4. From the waters  \u003cbr\u003e\u003cbr\u003e Chapter 5. From the fields  \u003cbr\u003e\u003cbr\u003e Chapter 6. From the wild \u003cbr\u003e  \u003cbr\u003e Chapter 7. From the orchard \u003cbr\u003e  \u003cbr\u003e Chapter 8. From the larder   \u003cbr\u003e\u003cbr\u003e Glossary  \u003cbr\u003e\u003cbr\u003e Resources \u003cbr\u003e  \u003cbr\u003e Real Food Advocacy Groups   \u003cbr\u003e\u003cbr\u003e Measurement Conversion Charts  \u003cbr\u003e\u003cbr\u003e Acknowledgments  \u003cbr\u003e\u003cbr\u003e About the Author   \u003cbr\u003e\u003cbr\u003e Index   \u003cbr\u003e“I love this book. It’s gorgeous, informed, and filled with wisdom based on old ways and common sense—the wisdom that we crave. At the same time, it is filled with flavor and style. Jennifer’s food is food that I already love, plus there’s new food I am ready to try.”\u003cb\u003e—Deborah Madison, author of \u003c\/b\u003e\u003ci\u003e\u003cb\u003eVegetable Literacy\u003c\/b\u003e \u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e“Jennifer McGruther brings a wealth of farmhouse wisdom to life in \u003ci\u003eThe Nourished Kitchen\u003c\/i\u003e. Her northern European culinary perspective is a perfect match for her home in the mountains of Colorado, a beacon for how to eat seasonally and locally in a place where the snow flies six months of the year.”\u003cb\u003e—Hank Shaw, author of \u003ci\u003eDuck, Duck, Goose \u003c\/i\u003eand creator of the award-winning blog Hunter Angler Gardener Cook\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Jennifer McGruther’s road map to culinary integrity delivers us from wandering through the bewilderment of industrial, nutrient-deficient, supermarket detours. \u003ci\u003eThe Nourished Kitchen\u003c\/i\u003e is as essential in the modern kitchen as a slow cooker and electric mixer.”\u003cb\u003e—Joel Salatin, farmer, lecturer, and author of \u003ci\u003eFolks, This Ain’t Normal\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“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. \u003ci\u003eThe Nourished Kitchen\u003c\/i\u003e deserves a place of honor on your kitchen counter.”\u003cb\u003e—Sally Fallon Morell, president, the Weston A. Price Foundation\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Jennifer McGruther is great at showing how healthy, nourishing food can be mouthwatering  and delicious. This book is full of practical wisdom and inspired recipes (including lots of fermented foods and beverages). Jennifer makes you want to get into the kitchen.”\u003cb\u003e—Sandor Ellix Katz, author of \u003ci\u003eThe Art of Fermentation \u003c\/i\u003eand \u003ci\u003eWild Fermentation\u003c\/i\u003e\u003c\/b\u003eJENNIFER MCGRUTHER is a food educator and the author and creator of the award-winning traditional foods website, Nourished Kitchen (www.nourishedkitchen.com). She teaches workshops on traditional foods, fermentation, and food activism. Jennifer lives with her husband and son in the central mountains of Colorado where she and her husband started and managed a farmers market for seven years. Her work emphasizes traditional, from-scratch cooking with a focus on farm-to-table recipes.\u003cb\u003eIntroduction\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Everyone had a garden back then; you just couldn’t get by without it. We fried our dinner in lard, and sauerkraut got us through the winter,” Trudy explained, answering a question about how the old-timers survived in the rough-and-tumble Colorado mining community of Crested Butte long before the roads were paved and imported, packaged foods traveled up the winding mountain passes in eighteen-wheel trucks to line the shelves of our grocery store.\u003cbr\u003e\u003cbr\u003eTrudy, you see, is an old-timer. She grew up when convenience foods and long-traveled fruit and vegetables simply couldn’t be found. That time lingered in the isolated town of Crested Butte, where I make my home, longer than it did in most American communities. Here, seasonal vegetables straight from the garden filled the dinner table, along with whole milk and butter from the local creamery, and locally produced meat and lard. In the fall, plenty of sauerkraut was put up to last until late spring lest bellies go hungry.\u003cbr\u003e\u003cbr\u003eThese foods—meat loaf and liver, whole raw milk and just-gathered eggs, sourdough bread and soaked oatmeal porridge—nourished generation after generation of healthy people the world over until the global food supply began to change slowly but dramatically at the dawn of the Industrial Revolution of the nineteenth century and again after the Green Revolution of the mid-twentieth century. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eA Traditional Foods Movement\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eTraditional foods are the foods of our great-great grandmothers—the foods of gardens and of farms. They represent a system of balance, emphasizing the value of meat and milk, grain and bean, vegetables and fruits. \u003cbr\u003e\u003cbr\u003eThere is a movement afoot to restore this way of eating. The movement honors the connection between the foods that we eat, how we prepare these foods, and where they come from. In this way, the traditional foods movement celebrates the connection between the farm that produces the food, the cook who prepares it, and the individuals who eat it. Traditional foods is a system of connection, emphasizing support for time-honored ways in farming, cooking, and eating, and finding a place for fat and lean, animal and vegetable, raw and cooked.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46300012708069,"sku":"NP9781607744689","price":29.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607744689.jpg?v=1767740750","url":"https:\/\/k12savings.com\/products\/the-nourished-kitchen-isbn-9781607744689","provider":"K12savings","version":"1.0","type":"link"}