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Ladataan... 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 (alkuperäinen julkaisuvuosi 2014; vuoden 2014 painos)Tekijä: Jennifer McGruther (Tekijä)
TeostiedotThe Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle (tekijä: Jennifer McGruther) (2014)
   - Ei tämänhetkisiä Keskustelu-viestiketjuja tästä kirjasta.  tldegray | Sep 21, 2018 |   She also advocates some very old-fashioned kitchen ideas. She uses the meat bones to make her own broths. She praises lard. Like all the grannies, she finds delicious uses for all the parts. There is a section on offal meats (what I know as organ meats.) (  ) 2wonderY | Nov 1, 2016 |  ) deldevries | Jan 21, 2016 | I like McGruther’s philosophy; cooking with an eye to choosing the sustainable, balanced to enjoy food mindfully, unprocessed and unrefined, prepared in traditional ways (fermenting), and being involved in the community. I really do wish I could do more than I do currently do. One year I hope to join a CSA and I try hard to support the tiny local fair-weather farmer’s market in my community. Within the eight chapters there are recipes that cover the spectrum of foods over the seasons, the list of things I want to make is quite long! I appreciate each chapter's introduction with why the topic is part of the author's repertoire and how to cook with them. I find the tips helpful, even for topics I am already comfortable with. That the tips don't stop at the start of each section is helpful. The charts deep within chapters, for example about various porridges and cooked whole grains, are helpful. I appreciate the flavor and nutrition information. I think this cookbook is most helpful for those looking to learn more about cooking real wholesome seasonal food and those looking for inspirational nudges throughout the calendar year. ( ) pennyshima | Jan 14, 2015 | What I liked: The author is a food educator so it’s no surprise that she goes into great detail about ingredients, nutrition and preparation. The detailed explanations are one of the things I liked about the book besides the gorgeous photography. The sections regarding sustainability and cooking from our gardens was good but would be put to more practical use if you lived on a farm. Great layout – The Nourished Kitchen is divided into 8 chapters – From the Garden, Pasture, Range, Waters, Fields, Wild, Orchard and Larder. What I didn’t like: There are many recipes devoted to foods I personally won’t eat. There is zero appeal for pickled tongue or broiled kidneys. Some recipes list ingredients which I don’t have access to: elk backstrap (yes, there is actually a recipe using elk meat), pheasant, goose liver and raw milk. I understand the premise of the book is about sustainability. We would do what we needed to do to survive if society breaks down and we are dependent on our farm and garden for survival. But I don’t have elk or pheasants to hunt or purchase. Learning what to do with raw milk would be helpful if I had cows or goats but not so practical for those of us not living on a farm. A lovely book but not a practical one for me. There were some good salad and side dish recipes that would work for me. The roasted root vegetables with maple syrup is always a winner at our table. My version may be found at Squirrel Head Manor. (  ) SquirrelHead | Sep 5, 2014 | ei arvosteluja | lisää arvostelu
"A cookbook from the author of the popular website Nourished Kitchen, featuring 175 recipes based on the 'traditional foods' philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods. A traditional foods diet celebrates unrefined, whole, and natural foods while avoiding modern, refined ones; it also seeks to prepare them in the same manner as our ancestors, prior to the industrialization of food. The traditional foods diet, based on the findings of Dr. Weston A. Price's anthropological data from the 1930s, suggests that cultures who subsist on native, unrefined, traditionally-prepared foods enjoy better health (with lower rates of infertility, heart disease, diabetes, and autoimmune disease) than those who consume a diet of processed foods. This cookbook offers a beautifully illustrated treatment of this nutrient-dense cooking style, with wholesome time-tested recipes including restorative bone broths, revitalizing kombuchas and tonics, and hearty and economical bean and lentil dishes. Contrary to nearly all of today's trendy diets, the traditional foods diet is not a restrictive eating style--it focuses on eating diversely and seasonally. It is more inclusive than the paleo diet and shares the environmental and ethical principles of the farm-to-table movement. Practical sidebars include tutorials on infusing honey, making homemade almond flour, preparing a sourdough starter, and rendering poultry fat. Beyond recipes, The Nourished Kitchen also addresses the larger issues of how modern convenience food bypasses traditional culinary wisdom and the critical importance of how food is sourced and prepared for optimal nutrition"-- Kirjastojen kuvailuja ei löytynyt. |
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