Intro -- Title Page -- Copyright -- Dedication -- Contents -- Introduction -- A Traditional Foods Movement -- Weston A. Price, DDS -- The Philosophy of the Nourished Kitchen -- Fruits and Vegetables -- Meats, Milk, and Eggs -- Fats and Oils -- Sweeteners -- Chapter 1: From the Garden -- Little Salads of Weeds, Leaves, and Greens -- Pea and Radish Salad with Yogurt Chive Dressing -- Simple Green Salad with Buttermilk Herb Dressing -- Garden Trimming Salad with Lemon Herb Vinaigrette -- Roasted Tomato Salad with Mint -- Cucumber Salad with Dill and Kefir -- Warm Radicchio and Pumpkin Salad -- Roasted Beet and Walnut Salad with Spiced Kombucha Vinaigrette -- Kohlrabi, Apple, and Pomegranate Slaw -- Cooking with Seasonal Vegetables -- Blistered Radishes with Parsley -- Buttered Spinach -- New Potatoes with Chive Blossoms and Sour Cream -- Peas and Carrots with Cream -- Braised Beets with Their Greens -- Creamed Collard Greens -- Cider-Braised Kale with Apples and Sweet Cherries -- Pan-Fried Savoy Cabbage with Bacon -- Maple-Glazed Root Vegetables with Orange and Thyme -- Puree of Pale Roots Stewed in Milk -- Roasted Pumpkin with Spiced Sorghum Syrup -- Root Cellar Soup -- Potato and Spinach Soup with Jalapeño -- Spring Vegetable Stew -- Chapter 2: From the Pasture -- Milk and Cream -- Scandinavian-Style Room-Temperature Yogurt -- Slow-Cultured Yogurt -- Yogurt Cheese -- Herb-and-Oil-Marinated Yogurt Cheese -- Clarified Butter -- Sweet Cultured Butter and True Buttermilk -- Milk Kefir -- Sour Cream -- Bonny Clabber -- Skyr -- Slip -- Simple Herb Cheese -- Eggs -- Shirred Eggs with Gravlax and Asparagus -- Fresh Herb Frittata -- Yogurt and Cheddar Cheese Soufflé with Chives -- Scrambled Eggs with Salmon Roe -- Eggs Poached in Fiery Tomato Sauce -- Potherb and Goat Cheese Pie with a Potato Crust -- Olive Oil Mayonnaise.

Puffed Pancake with Honey and Lemon -- Chapter 3: From the Range -- Pasture-Raised Chicken and Poultry -- Stewed Hen with Leeks and Prunes -- Cider-Brined Slow-Roasted Chicken -- Chicken in Riesling with Peas -- Grass-Fed Meats -- Braised Short Ribs with Sun-Dried Tomatoes and Herbs -- Roasted Lamb with Leeks and Potatoes -- Pan-Fried Veal with Shallots -- Pot Roast with Apples, Sweet Potatoes, and Prunes -- Pasture-Raised Pork -- Milk-Braised Pork Tenderloin -- Home-Cured Bacon with Fenugreek, Mustard Seed, and Maple Sugar -- Liver, Kidney, Fat, and Other Odd Bits -- Sherried Chicken Liver Pâté with Apples and Sage -- Goose Liver Mousse with Mission Figs -- Broiled Lamb's Kidneys with Mustard -- Old-Fashioned Meat Loaf with Gravy -- Pan-Fried Calf's Liver with Caramelized Shallots and Port -- Pan-Fried Calf's Liver with Bacon and Onions -- Pickled Tongue with Mustard Sauce -- Stewed Beef Heart with Root Vegetables and Porcini Mushrooms -- Home-Rendered Lard or Tallow (with Cracklings) -- Bones -- Beef Bone Broth -- Bone Marrow Custard with Black Pepper and Parsley -- Chicken Bone Broth -- Chicken Foot Broth -- Chapter 4: From the Waters -- Finfish -- Grilled Sardines with Preserved Lemon Gremolata -- Whole Mackerel Roasted on Potatoes -- Roasted Arctic Char with Sweet Orange and Rosemary Sauce -- Baked Anchovies with Fennel, Tomatoes, and Basil -- Pollock and Bacon Cakes with Green Onion and Young Garlic Mayonnaise -- Fried Smelts with Aïoli -- Gravlax with Maple, Dill, and Juniper -- Pan-Seared Halibut with Melted Cherry Tomatoes and Tarragon -- Salmon Baked in Cream with Sweet Bay, Thyme, and Dill -- Potted Salmon Mousse with Roe -- Smoked Salmon Roe -- Fried Roe with Homemade Tartar Sauce -- Shellfish -- Oyster and Potato Stew -- Broiled Oysters with Bacon, Mushrooms, and Spinach -- Mussels with Apples and Cream.

Salt-Roasted Clams with Garlic Butter -- Potted Shrimp with Orange and Spice -- Spot Prawns with Almonds and Garlic -- Chapter 5: From the Fields -- High-Extraction Flours and Sifting -- Sourdough -- Whole Wheat and Spelt Sourdough Bread -- Sprouted Three-Grain Bread -- Bohemian Rye Bread -- Molasses-Glazed Black Bread -- German-Style Sunflower Bread -- Einkorn Wheat and Herb Bread -- Sweet Spiced Buns with Currants -- Beyond Bread -- Sourdough Blueberry Pancakes with Buttered Orange Syrup -- Herbed Sourdough Rye Noodles -- Sourdough Crumpets -- Simple Sourdough Pie Crust -- Soaked Flour -- Brown Soda Bread with Whiskey-Soaked Currants and Flaked Oats -- Barley and Poppy Seed Kefir Bread -- Buttermilk Spelt Drop Biscuits -- Yogurt and Dill Crackers -- Porridges and Cooked Whole Grains -- Baked Oats with Pistachios, Dried Figs, and Honey -- Barley in Broth with Bacon and Kale -- Wild Rice with Currants and Toasted Walnuts -- Beans and Lentils -- Lentils with Sausage and Mustard Greens -- Spiced Lentil Soup with Roasted Tomatoes -- Pea and Ham Hock Soup with Browned Butter and Thyme -- Cranberry Bean and Einkorn Soup with Basil -- Sweet Molasses Baked Beans with Bacon and Toasted Mustard Seeds -- White Bean and Butternut Squash Mash with Garlic and Sage -- Slow-Baked Cannellini Beans with Preserved Lemon, Rosemary, and Smoked Paprika -- Marrow Beans with Swiss Chard and Lemon -- Chapter 6: From the Wild -- Dandelion Greens Salad with Roasted Nectarines and Warm Red Onion Vinaigrette -- Tomato, Cucumber, and Purslane Salad -- Stinging Nettle Soup with Cream -- Trumpet Mushrooms with Lemon, Garlic, and Thyme -- Wild Mushroom Soup -- Pan-Fried Trout with Chanterelles in Cream -- Dulse and Potato Soup -- Red Fruit Custard Cake -- Preparing Wild Animals -- Bacon-Wrapped Pheasant with Garden Herbs -- Little Sourdough Dumplings with Venison.

Rabbit Pie with Bacon and Chanterelles -- Coriander-Crusted Elk Backstrap with Spiced Plum Sauce -- Chapter 7: From the Orchard -- Fruit -- Roasted Sweet Cherry Fool -- Spiced Sour Cherry Compote -- Honey-Poached Apricots -- Roasted Peaches with Basil and Yogurt -- Roasted Plum Ice Cream -- Spiced Apple and Plum Sauce -- Quince, Apple, and Pear Galette -- Maple-Roasted Pears -- Mincemeat Hand Pies -- Kumquats Stewed with Sweet Spices -- Nuts -- Portugal Cake -- Sorghum and Roasted Nut Pie -- Roasted Hazelnut Brittle -- Honey -- Honey Meringues -- Stirred Honey Custard -- Warm Honey-Drizzled Feta with Pine Nuts, Orange, and Mint -- Roasted Berry Panna Cotta -- Melted Blueberries with Ginger and Mandarin Orange -- Strawberries in Minted Honey Syrup -- Rose Petal and Honey Ice Cream -- Honeyed Lemon and Orange Curd -- Concord Grape Sorbet with Rosemary and Black Pepper -- Chapter 8: From the Larder -- Salt, Time, and the Art of Fermentation -- Spiced Sour Pickles with Garlic and Dill -- Brine-Pickled Garlic Scapes -- Brine-Pickled Swiss Chard Stems -- Brine-Pickled Radishes with Mustard Seed and Allspice -- Sour Collards -- Horseradish, Apple, and Beetroot Relish -- Fennel, Kohlrabi, and Green Apple Relish -- Sauerkraut -- Sauerruben with Caraway -- Sweet Pickling Spice -- Preserved Lemons -- Herb Oil and Herb Vinegar -- Herb-Infused Oil -- Herbal Vinegar -- Garden Blossom Honey -- Fermented Beverages and Tonics -- Water Kefir -- Kombucha -- Wild Yeast and Ginger Starter for Homemade Sodas -- Vanilla Mint Soda -- Spiced Ginger Beer -- Red Berry Kvass -- Beet Kvass with Ginger and Mandarin -- Glossary -- Resources -- Real Food Advocacy Groups -- Measurement Conversion Charts -- Acknowledgments -- About the Author -- Index.