I’m excited to announce a new project: quarterly books featuring the very best from Nourished Kitchen’s posts, recipes and tutorials covering traditional, wholesome foods. Published at the end of each season, the full-color paperback books cover not only the very best from the preceding season, but also many recipes and tutorials that have not been published at Nourished Kitchen. This presents an excellent opportunity for you to pick up an easy-to-read guide to traditional foods, the current edition features twenty-five recipes (many unpublished), three articles covering food philosophy, choosing ingredients and feeding kids as well as several tutorials that, in simple step-by-step instructions, teach you how to render lard, soak beans and nuts, make yogurt cheese, make yogurt and brew water kefir. You can even preview a few sample pages here.(…)
Click here to read the rest of Announcing: Best of Nourished Kitchen (340 words)
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