"Emphasizing whole and minimally processed foods, the traditional foods movement calls you back to the kitchen, to real home cooking, and offers you an opportunity to weave the connections between the food on your table, the time you take to prepare it, and the farms that produce it." Bringing the farm to the table, with make at home recipes, is the goal of The Nourished Kitchen.
Reading Jennifer McGruther's The Nourished Kitchen is stepping back in time, to a kitchen before microwaves and packaged goods. It is a call to making delicious, nourishing foods from locally sourced, seasonal staples. It makes me feel like I'm on a farm, surrounded by mounds of grains and happy, healthy cows and their fresh raw milk.
That being said, I live in the suburbs and have just a fledgling kitchen garden taking root - which makes a lot of this book feel very aspirational. "Someday I'll live on a farm in the country...Someday I'll cure my own bacon..." Yes, a recipe for curing your own bacon is on page 100...and in case you're curious, it takes 5 days.
The book moves through the seasons by category, and the Dairy and Fermentation sections are particularly good resources for homemade ingredients like Sour Cream and Butter. It has inspired me to pull my yogurt maker out of the depths of the pantry to make a fresh batch of homemade yogurt cheese. And I am absolutely excited about making Homemade Ginger Beer, which I will show in a future post!
The Nourished Kitchen is a beautiful book, and a fantastic reference for how to make fundamentals from scratch... "Someday I'll have a rainy weekend without the kids and nothing to do but sprout my own Einkorn and Wheat Berries to bake the Sprouted Three-Grain Bread on page 162..."
In the meantime, I'll be googling Einkorn Berries.
Disclaimer: I received this book for free from Blogging for Books for this review.