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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 [Format Kindle]

Jennifer Mcgruther

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"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.

Trudy, 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.
These 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.
A Traditional Foods Movement
Traditional 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.

There 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.


Barley in Broth with Bacon and Kale
Cooked barley and ribbons of kale swirl together in this thick broth-based soup. Barley brings its earthy flavor and pleasant, chewy texture to a broth punctuated by bacon, carrots, celery, and garlic. Serves 4 to 6
1 cup hulled barley
1 tablespoon apple cider vinegar
1 tablespoon extra-virgin olive oil
2 ounces bacon, finely chopped
1 yellow onion, finely chopped
3 carrots, peeled and finely chopped
3 ribs celery, finely chopped
2 cloves garlic, finely chopped
1/2 cup dry white wine
6 cups Chicken Bone Broth 
1 small bunch Lacinato kale (about 8 ounces)
Finely ground unrefined  sea salt and freshly ground black pepper
Toss the barley into a mixing bowl and cover with warm water by 2 inches. Stir in the vinegar, cover the bowl, and allow the grains to soak at room temperature for at least 8 and up to  12 hours.

Drain the barley and rinse it well.
Heat the olive oil in a saucepan over medium heat and toss in the bacon. Allow the bacon to cook until crispy, about 6 minutes. Stir in the onion, carrots, celery, and garlic. Sauté until the vegetables are fragrant and crisp-tender, about 2 minutes. Stir  in the soaked barley and the wine and stir continuously until the wine has evaporated, about 8 minutes. Decrease the heat to medium-low, then stir in the chicken broth, cover, and simmer until the barley is cooked through, about 40 minutes.

While the barley cooks, prepare the kale by trimming away any tough stems or veins. Stack the leaves one on top of another and roll them into a cigar. Slice the leaves crosswise into ribbons about 1/8 inch thick.

Once the barley is tender, turn off the heat. Stir in the kale and cover the pot. Allow the kale to wilt in the residual heat of the broth for 3 to 5 minutes. Season with salt and pepper and serve.

Revue de presse

“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.”
—Deborah Madison, author of Vegetable Literacy
“Jennifer McGruther brings a wealth of farmhouse wisdom to life in The Nourished Kitchen. 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.”
—Hank Shaw, author of Duck, Duck, Goose and creator of the award-winning blog Hunter Angler Gardener Cook
“Jennifer McGruther’s road map to culinary integrity delivers us from wandering through the bewilderment of industrial, nutrient-deficient, supermarket detours. The Nourished Kitchen is as essential in the modern kitchen as a slow cooker and electric mixer.”
—Joel Salatin, farmer, lecturer, and author of Folks, This Ain’t Normal
“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. The Nourished Kitchen deserves a place of honor on your kitchen counter.”
—Sally Fallon Morell, president, the Weston A. Price Foundation
“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.”
—Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 30543 KB
  • Nombre de pages de l'édition imprimée : 320 pages
  • Editeur : Ten Speed Press (15 avril 2014)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B00F8FA8D6
  • Synthèse vocale : Activée
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  • Word Wise: Activé
  • Composition améliorée: Activé
  • Classement des meilleures ventes d'Amazon: n°301.700 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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Amazon.com: 4.6 étoiles sur 5  255 commentaires
67 internautes sur 72 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A landmark work that's a joy to cook from (and to read!) 16 avril 2014
Par A Happy Mom - Publié sur Amazon.com
Jennifer McGruther's new book, The Nourished Kitchen, is part love letter, part culinary textbook, and full-on delicious. As a long-time lover and advocate in the local food movement, I might wager that this cookbook will do more to inspire a new generation of people to eat WELL, make sustainable food choices, and learn traditional methods of food preparation even than landmark works such as "Nourishing Traditions." Yes. It's that good.

When I first discovered McGruther's website of the same name a number of years ago, it was a revelation in my life. I suddenly had words to explain why we wanted to eat seasonally and why I felt better when my diet had plenty of traditional fats. My family's food choices suddenly had deep meaning and – dare I say – JOY in them and we reveled in discovering the hidden sources of grass-fed meats, raw dairy, and fresh produce in our area.

Reading through The Nourished Kitchen cookbook when it arrived a few weeks ago, I was transported back to the eager anticipation and exuberance of those early days in our family's journey. This book is pure inspiration. All I wanted to do was get in the kitchen to cook.

And perhaps the best testimony to the book is that in the few weeks we've already had the book, I've cooked from it nearly every day - not just because I love the recipes, but because my children already have chosen favorite recipes and request them!

I will be purchasing several more copies of this book through the years to give as gifts. As much as I heartily love the standard cookbooks that are given at weddings, this will become my go-to wedding gift, as what better gift could you give to a new couple than GOOD FOOD to cook and eat together?
173 internautes sur 196 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Disappointed... 12 juin 2014
Par Meshell - Publié sur Amazon.com
Format:Broché|Achat vérifié
I follow this blog/facebook page and author and had high hopes the book would have more information in it than her website. I found half of the book not very useful simply because it has many odd ingredients that would be difficult to locate (einorn wheat berries, spelt berries, beef heart, calf tongue, calf liver, fatty goose liver, kohlrabi and one recipe called for 3lbs of chicken feet!), even for someone like me who lives 40 minutes outside of Portland, Oregon which is a town well-known for its amazing food and access to unusual ingredients. I live in a semi-rural community where I purchase a share of a cow yearly to be butchered, use a CSA for fresh seasonal vegetables and have a huge home garden, all things should give me access to the "farm to table" claim this book has but I would have trouble finding many items listed. The other half of the book was filled with basic novice cooking methods that were very time consuming and not realistic for even a rural home cook to spend time doing unless they have several hours daily to devote to cooking. I also strongly feel that many recipes are things that a family with younger children would neither have time for with countless steps or find difficult to convince a child to eat. There is no way my three children will eat pickled tongue, broiled kidneys with mustard or goose liver mousse and I have fairly adventurous eaters!
35 internautes sur 37 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 The Nourished Kitchen 20 avril 2014
Par Stephanie - Publié sur Amazon.com
The Nourished Kitchen is based on the Farm to Table approach and Traditional Foods Lifestyle. Traditional foods are described as "...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." The Nourished Kitchen works with the "philosophy that combines sustainability, balance, tradition and community involvement." This cookbook won't work for everyone, especially if you are on a restrictive diet; but if you want to get back to basics and cook nutritiously and conscientiously, this book is for you. Since I enjoy cooking from my garden and using locally harvested meats, I enjoyed this book. However, I do disagree with using raw milk, which is discussed in more detail within the book.

The book is organized into sections depending on where the ingredients come from, so there is From The Garden, Pasture, Range, Waters, Fields, Wild, Orchard, and Larder. Since I have a large garden, enjoy foraging and have some fruit trees, I got the most use out of the Garden, Wild and Orchard sections. I tried a few recipes from the Garden section with ingredients that I had handy. The Blistered Radishes with Parsley turned out well and I'm glad that I have another use for them other than garnish. I love anything with maple syrup, so the Maple Glazed Root Vegetables with Orange and Thyme was a winner for me. I'll be saving the Cider-Braised Kale with Apples and Sweet Cherries for the fall, it looks delicious. Every recipe in From the Orchard looked delicious, I'll be trying the Maple Roasted Pears when my tree fruits.

I did not get as much use out of other sections, such as From the Pasture since I am not up to making my own butter, cheeses or yogurts yet. However, if you want to try, the directions seem simple and straightforward enough.

Overall, I am glad that this book exists and that we are getting back to basics with the real food movement.

This book was received for free in return for an honest review.
40 internautes sur 43 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Best New Cookbook Around 15 avril 2014
Par Colorado Mama - Publié sur Amazon.com
Format:Broché|Achat vérifié
I recently purchased this cookbook and I already love it! The recipes are amazing and while I have only tried a couple of them I have many more recipes bookmarked to try. This has quickly become my go to cookbook. Jennifer does an amazing job describing each recipe and the pictures are beautiful. This is not a cookbook to be scared of either as Jennifer does a great job making the recipes easy and fool proof. I highly recommend this cookbook. I might have to buy another one because my current one is already getting dirty from too much use - but that is a good thing!
67 internautes sur 77 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 An Instant Classic 16 avril 2014
Par Sandrine Love - Publié sur Amazon.com
Format:Broché|Achat vérifié
On a personal note, I am sincerely delighted and honored to write a review for Jenny McGruther’s new book. Jenny is a friend whom I have enjoyed hosting in San Francisco and visiting in Crested Butte, Colorado where she lives with her husband and son. She is a consistently supportive community member. This book is most definitely a valuable addition to my library of traditional foods books, which includes Nourishing Traditions, Full Moon Feast and Wild Fermentation. I was touched to see Nourishing Our Children, the educational initiative I lead, listed as a real food advocacy group on page 303.

While my personal connection to the author has left me with a sense of pride, and tears in my eyes when I opened the package containing her book, it isn’t the basis of my recommendation. If I didn’t know Jenny, I would still highly recommend this book.

The Nourished Kitchen is much more than a book of over 160 recipes. It offers a fair amount of information about the foundational elements of traditional food preparation. The chapters are categorized by where the food comes from: the garden, the pasture, the range, the waters, the fields, the wild, the orchard and the larder. Jenny explains that the philosophy behind the Nourished Kitchen is a focus on that which is sustainable, balanced, unprocessed, traditionally prepared and involved.

I think the book is very well-organized. Beyond the recipes, there are passages in every chapter that share relevant anecdotes from Jenny’s own experiences, as well as explanations and recommendations about eggs, raw milk, working with sourdough, finding good olive oil and the like. The book is replete with a chart that lists grains, whether or not they contain gluten, what their flavor is, what nutrients they contain and how to prepare them. There is a similar chart on beans and lentils. I anticipate that Jenny’s glossary of terms and resources will be helpful to many.

I see this book as an educational resource – it covers the why as well as the how.

I very much appreciate that Jenny lists exact measurements – 3 tablespoons, 6 ounces, rather than “small, medium and large” … a request I would like to make of all recipe authors. See one of her recipes that I published with permission: Roasted beet and walnut salad with kombucha vinaigrette. You’ll learn how to prepare organ meats, yogurt, sourdough bread, broth, and what to do with salmon roe, rabbit and bone marrow in what I would describe as unique and delicious ways. I anticipate that whether you are new to these dietary principles or have been following them for 10 years, like I have, this book will teach you something new.

As someone who works as a professional photographer, I found Jenny’s photos to be beautifully captured. Up until now I have offered Nourishing Traditions as a gift to anyone I think may have an interest. I now have another book that I think will serve to introduce the dietary principles that are at the heart of Nourishing Our Children’s mission.

Bravo, Jenny. I think you’ve written about and photographed traditional foods in a way that is most appetizing and nourishing … and I believe that it will invariably become a first step for those new to these concepts. I think your book will change lives and expand others, including my own.
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