Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths

This cookbook is a celebration for traditional cooking. Easy to read, and delightfully illustrated. It is a quaint collection of classic traditional recipes, and many creative, original, beautiful recipes.

Finally I found a cookbook with specific instructions to make things like yogurt, kefir, einkorn bread, and other items our grandmothers and great-grandmothers used to keep our ancestors healthy. Thank you Jennifer McGruther.

For anyone interested in preparing real food using fresh, unadulterated ingredients, this book is for you. Lots of great information and recipes. I love the way it has been written, with so much passion about the simple things in life that are so good for us.

A wonderful cookbook that brings a person back to the simplicity of whole food fresh from the local farm. The recipes are delicious and easy to follow. An excellent purchase that will remain a staple in my kitchen.

This book is really very nice, and I especially appreciate the author's dedication to local foods, and traditional methods of food preparation. The only downer for me is that I cannot eat dairy, and there were many more recipes containing dairy that I'd thought there'd be. I highly recommend this book, but if you are dairy-free keep in mind you will not be able to make many of the recipes.

This cookbook is a great addition to your whole foods cookbook collection. I really like how it goes along with the Weston Price principals but doesn't retell everything we've already read in Nourishing Traditions. I also love the sourdough section - Jenny does a great job with it - true sourdough is an art and it takes time and patience and good recipes too!!! There were so many enticing recipes and techniques for traditional foods and the exotic. The recipes for beef heart, liver and tongue are going to be so much help to my family personally because we have those cuts due to raising our own meat and I was having a hard time finding a good way of preparation for them. Thank you so much for this cookbook!!!!!

Highly recommended. Nicely presented for a "non commercial" book on simple reality. Allows for an intelligent take without the "alternative lifestyle" lecture and is completely helpful and useful. Back to basics in this over complicated over commercialised world. Thank you for this book

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.

We love Jenny from Nourished Kitchen, and we love her new cookbook just as much. It is full of delicious recipes and also beautiful, full color photos of many of them. We haven't had it for long, and it is already a much loved kitchen staple!

Nice enough to display; however, I have to confess I have not yet cooked any of the dishes. It's not filled with a bunch of photographs, but very interesting texted. Since having medical challenges, this will help guide me with a more nourishing eating lifestyle, at least some, of the recipes.