Nourish Me Home: 125 Soul-Sustaining, Elemental Recipes

by Cortney Burns, Heami Lee (Photographer)

Nourish Me Home features 110 recipes in 6 chapters that pay homage to the seasons and the elements of water, fire, air, and ether. The curious, creative, fearless Cortney Burns—formerly of Bar Tartine—is back with a personal cookbook project about nostalgia, immigration, and her own uniquely delicious recipes

Cortney Burns's cooking always includes layered flavors and textures, surprising ingredients, and healthful twists, and her recipes range from weeknight turn-tos such as salads, soups, and vegetable-forward mains to the homemade liqueurs and ferments she's famous for.

• Teaches readers how to convert their own experiences and sense of place into kitchen inspiration and development of a personal cooking style
• Recipes cover mains to drinks and desserts to condiments, such as sauces and pickled fruits
• Complete with hand-drawn illustrations and 100 vibrant photographs

As in Bar Tartine, the pantry of preserved foods forms the backbone of this cookbook, adding all the physical and mental health benefits of fermented foods and streamlining cooking.

The focus here is on healthy, vegetable-forward recipes, emphasizing techniques for turning proteins into side dishes or seasonings, rather than the main event.

• A groundbreaking project that connects seasonal cooking to raising one's personal vibration
• Perfect for home cooks, those dedicated to mindfulness, fans of Cortney Burns and Bar Tartine, foodies, professional chefs, and restaurateurs
• Add it to your collection of books like Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat, Six Seasons by Joshua McFadden, and Dining In by Alison Roman

Genres: Cookbooks, Food, Cooking, Nonfiction, Foodie, Culinary, Reference

751 pages, Kindle Edition

First published April 21, 2020

Reviews

[Miranda Reads]

This is quite possibly the most creative cookbook that I've ever seen...but also one that I really can't see myself using very often.

Nourish Me Home is centered around the seasons and the elements (water, fire, air and earth). Sustainability and unique eats.

The book begins with casting a circle, a bit about the author's journey into cooking and what supplies she uses for her recipes.

And from there we leap into a world of wild, weird and sometimes wacky recipes.

Chapter 1 is about filling the pot - so soups, chowders and the like. There's a handful of recipes that I recognize like Baked Beans and Five Spice Chicken Soup.

And there's a fair amount that have me tilting my head - like summer bean soup with tomato brown butter, spring chowder with peas and clams and fermented carrot borscht.

Chapter 2 is about weaving roots - so items like summer squash salad, buttermilk bagna cauda, horsradish gremolata, or beaver tail mushrooms with bone marrow.

Chapter 3 is Of Feathers, Scales and Fur (so lots of meat recipes) - with salt-baked fish, oil-poached fish and a few more unique items like grilled maple eggs or orange eggs with pumpkin, kale and saffron.

Chapter 4 is the Larder - so that will be fermenting and pickling. There's a lot of differently fermented items like clam kimchi, preserved lemons, dilly green beans and so, so many more.

Chapter 5 is the sweet stuff (Weaving Maple into Silk) - with chocolate & fir tip cookies, black seasame date, silver dollar corn cakes and fruit leathers.

And the last chapter is about Imagination and Alchemy - so tinctures, elixirs and syrup.

Overall, I feel like this was a solidly interesting cookbook.

So one thing that I loved about the cookbook is the sheer uniqueness of the recipes.

At this point I'm pretty used to the culinary staples in various cookbooks but this one challenged all those expectations. It was a lot of fun to see what the author came up with and what combinations of food would appear next.

I also loved that the author created seasonal swaps - i.e. for the spring chowder with peas and clams, you can swap Brussel sprouts/turnips for winter or wild mushrooms in autumn.

I love the idea of having a cookbook with all kinds of readily-prepared swaps for the foods in season.

However, I feel like this cookbook isn't very assessible. Nearly ever recipe required niche ingredients, long preparation times and would really not be something I could see myself making without having a full day prep available.

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[Alicia Bayer · Rating 3 out of 5]

What a strange, strange book. :) I would encourage folks to check it out from the library or see if you can peek inside before purchasing it, as this is going to appeal to a very small demographic. The author seems to come from a varied background and the book has a sort of Pagan/Wiccan feel to it but she also seems to come from an academic background and also has lived in quite varied places and has a very varied background in terms of food, too. She apparently worked for some time creating foods for tourists in the midwest and some of these recipes call for foraged foods, which adds another layer.

All that said, these are just some really interesting recipes. They are all gluten free but otherwise do not follow restrictive diets. Meat, seafood, cheese and eggs are used. There is a color photo for every recipe, but the colors remind me of 1970's cookbooks and the plating is very odd (very natural and artistic). The recipes are also quite unique. In one, Burns uses beef to replicate the old fashioned flavor of beaver tail. I honestly have no desire to ever taste something that reminds me of beaver tail, but that's just me.

What I did like -- some recipes have a little color-coded wheel at the end that suggest seasonal substitutions. I love that, as I really believe we all need to get back to eating seasonally, with the foods that are in season and also the flavors of each time of year. I also liked the last sections, which walk you through how to do things like fermenting and pickling (and much more) in great detail, and the last section that tells about all kinds of medicinal uses for leaves, herbs, foraged items, etc. with lots of recipes. If I were new to foraging, preserving, and using medicinal herbs, I might want the cookbook just for that last section. Those sections alone pulled my rating up by a star, as well as the fact that there are color photos for all the recipes and the author is so enthusiastic about what she does. It's not necessarily for me, but it is a great book for somebody.

I read a temporary digital ARC of this book for the purpose of review.

[Bonnie DeMoss · Rating 5 out of 5]

This is an amazing cookbook. I am not sure I could do it justice if I wrote a ten page review. Nourish Me Home is a collection of recipes including soups, salads, appetizers, fermented foods, and desserts, but they are done is a creative way that captures techniques of old and marries them with seasonal fruits and vegetables and takes them across many cultures and somehow across time.

Chapter 1, Filling the Pot, is all about soup recipes, from Spring Chowder to Late Harvest Vegetable Soup, but also provides seasonal variations on many of the recipes so Spring Chowder can become Summer, Fall or Winter Chowder, for example. This continues throughout the book as seasonal variations are found for many of the recipes. Chapters 2 and 3 provide recipes for salads, vegetables, eggs, fish, chicken, beef, and lamb, accompanied by stories of the author's own experiences, everything from her childhood to her professional and personal life, and talks about how she developed the recipe. Chapter 4, The Larder, is fascinating and includes the author's much used recipes for fermented foods, infused vinegars, pickles, spice mixes, sauces, and syrups, which are used in recipes throughout the book. Chapter 5: Weaving Maple Into Silk, introduces recipes for cookies, bread, cakes, puddings, and other desserts, again using many of the recipes from her larder, such as preserved fruits or syrups. Chapter 6: Imagination and Alchemy, provides lists of common flowers, tree varieties, herbs and spices, and their properties, followed by recipes such as Peach Leaf Syrup, Elixir, Wine, and Tea.

This is a gorgeous cookbook, from the photographs to the personal stories to the use of nature to create beautiful food. If you are interested in seasonal recipes, fermenting foods, and using the plants, trees, herbs, and spices around you to make your food even more delicious, this cookbook is for you.

I received a free copy of this book from Netgalley, the author, and the publisher, and have provided an honest review.

[Glen · Rating 3 out of 5]

I won this book in a goodreads drawing.

A nice cookbook that has different recipes for every element and every season.

[Debbie · Rating 2 out of 5]

Disclaimer: I was provided a digital copy of this book by NetGallery, in exchange for a fair and honest review.

While this is a lovely cookbook, it is so far removed from the typical American diet that I can't imagine ever using it. I consider myself a good cook and a bit of a foodie, but many of the ingredients in the recipes are not attainable in my rural market.

I enjoyed looking at this, but really did not find a single recipe that I would prepare.

[Kathy · Rating 4 out of 5]

The pictures are beautiful and I love that there us one for each recipe so you know what it should look like.

The book is laid out nicely and the recipes are easy to follow. The author also points out different vegetables to use depending on the season which is helpful and rather unique in a cookbook.

I made Vinegar red pickled onions and they were delicious. Looking forward to trying one of the soups next.

[Wulfwyn · Rating 4 out of 5]

One thing I adore about cookbooks is the photos! I am always disappointed when a cookbook leaves them out. How can I compare what I have done without a photo? Happily, this cookbook has loads of photos! Many of the recipes in this book are new to me so having the photos was a big deal to me. Before moving unto talking about the recipes I would like to say that the author writes about two things that truly struck a chord with me. The first was the use of natural sweeteners. I prefer to use honey over refined sugar. I believe some foods we don’t think of as sweet can change to sweet by cooking them. Yes, I definitely am talking about onions. I was delighted to see the author mentioning this. The other is to think of meat as the side dish. I honestly had not thought of this simple act. We have been trying to cut down on meat but often the revolved around a meat and the sides. Switching my thinking allowed me to see how meat does not need to dominate to nourish. The author also uses plenty of herbs, something I love!
Now for the recipes, some of them I needed to change a little as I live in small town Alaska. We just don’t have everything available or reasonably priced. So some ingredients I omitted when I tried them, others I tried to find a substitute for. Some I passed by. Perhaps I will make them when I visit family in the Midwest. I would not suggest this book for a new, inexperienced cook. I think most of the recipes would be too difficult. I don’t think you need to be a master chef though either. A cook with good skills could manage most recipes. Some of the recipes look like they are complicated just my the ingredient list. Don’t worry about that. As I stated above, the author enjoys herbs. Some of the long list of ingredients are lengthy because of the various herbs used. What I suggest you do, is read though the list and then read the recipe. After that, decide if you want to try that recipe. I am a bit on the fence as to the recipes. This book has a wonderful variety of recipes. While I found a number that I would make more than once, I truly think this cookbook is more of a niche cookbook. Those who will enjoy it best are those who like to experiment with food. I think it makes a fun gift for those who enjoy cooking and eating special dishes. I would recommend it to specialty cooks and to those who enjoy a nice cookbook to sit on their coffee table. I think the recipes would spark conversation, creativity and would be tasty to enjoy.

[Samantha Fink · Rating 4 out of 5]

This cookbook is absolutely beautiful. The illustrations and pictures are amazing and look so good. I also love the structure of the book. All the directions and parts are very easy to follow. There is a wide range of different recipes and even different variations of certain recipes. Everything is very nicely organized and I will definitely use this cookbook for future cooking.

[Brooke · Rating 5 out of 5]

Beautiful cookbook

[Sara Hill · Rating 5 out of 5]

The most unique and mouthwatering cookbook would have to go to Nourish Me Home by Cortney Burns. These recipes are so original that I have not even seen a cookbook that vaguely resembles them. These are the kinds of cookbooks I like to find, read, and try my hand at.

The idea of this book, how it was broken in elemental sections (not typical soup, salad, cake or breakfast, lunch, dinner,) plus the fermentation segment immediately sucked me in. Vegetables, herbs, and spices encompass what I generally cook with at home. My recipes, at home, get mundane and boring. While Nourish Me Home does use familiar vegetables, Burns also tosses in some variations on common vegetables, and pitches in a bunch of vegetables and spices I have never heard of.

Burns state in her intro that this book is more of a choose your own adventure story. She encourages the reader to take elements from her various recipes and toss, bake, or scramble them together to make their own delicious recipes. Along with this, on several recipes, Burns includes seasonal variations so the reader can try for an even fresher tasting dish. I personally appreciate this because I am always unsure where I can substitute something in for something else, which happens often when our small grocery stores do not carry more unique items. I can just look at the chart and see what else might work there.

I also appreciate that Burns uses whole foods and her dishes are more vegetable based, a little meat, and little to no sugar. When she does use sweetener, it is a natural one such as honey or syrup. Almost everything is made from scratch, which I also appreciate. I have wanted to learn to make more items from scratch, but I also find the flavours are so much richer when homemade.

More recipes are stuffed into this book than I initially thought. Burns includes all sorts of recipes such as healthy fruit leather, one of a kind spice blends, distinctive teas, and so much more! I already have my fruit leather going at her recommendations. One batch in the oven and one in the dehydrator to see how they both turn out.

Lastly, I could not leave this review without mentioning the stunning photos of the food by Heami Lee. The colour photos make everything look as appetizing, that it was a challenge to figure out what recipe to try first.

Cortney Burns opens her book saying that home is a state of mind, and I truly believe that. After reading this book, I feel invited into her home for a unique and salivating meal that I won’t soon forget!

I received an Advanced Reader Copy of this recipe book from Chronicle Books through Net Galley. All opinions are 100% my own. I fully intend to purchase this book for my family when it comes out! Thank you Chronicle Books, Net Galley, Cortney Burns, and Heami Lee for an incredible book of recipes and photography.

[Mary · Rating 2 out of 5]

Beautiful photography. I found the recipes very interesting but many of the ingredients were hard to find or the recipes were just not very appealing to me.

[Annie · Rating 4 out of 5]

Originally published on my blog: Nonstop Reader.

Nourish Me Home is a rustic, earthy, and primeval collection of recipes by Cortney Burns. Due out 26th June 2020 from Chronicle Books, it's 304 pages and will be available in hardcover and ebook formats.

The introductory chapter is followed by the recipes arranged thematically: soups and stews root vegetables and "earthy" recipes, eggs poultry meat, preserved and fermented staples for the larder (the most useful chapter for my family) along with spice blends/salts/herbs, sweets, and tonics and other concoctions. Each of the recipes includes an introductory description, ingredients listed in a bullet point sidebar (US measurements, with metric equivalents in parentheses), and step by step instructions. Many of the recipes are photographed, and they are photographed well and clearly. Serving suggestions are attractive and appropriate.

The recipe ingredients themselves include quite a number of difficult to source or foraged ingredients. This is not an instantly usable cookbook for family cooks. It's quirky and "out there" (in a good way, I think). It includes an index and ingredients list. The emphasis on seasonal eating is interesting and philosophically appealing.

This would be a great selection for folks who like to experiment in the kitchen and seek spiritual connections to food and mealtimes. The emphasis is on fresh wholesome quality ingredients and simple preparation and presentation.

Four stars, worth a look for adventurous cooks.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

[Glorimar Rosa · Rating 5 out of 5]

I truly enjoyed this cookbook. It is sooo different in many ways. The layout of the recipes is so refreshing and clean, no distracting colors and very easy to read. I noticed the recipes does not have a prep / cooking time and many people like this feature. Definitely for an adventurous and experienced cook like me without being complicated. The recipes have clear instructions and some specialty ingredients have a more easy to find substitution. Many recipes have a way to simplify at the end of it and others that include seasonal vegetables have a “seasons chart” with substitutions, making the recipe one to use year round. There are many classic recipes with a innovative twist like the carrot cake made with whole grain flours and orange. The light as a feather bread (yeasted bread) is to die for using whole grain and ancient grains.
Every recipe have a color picture of the finished dish, this feature is very important for me, since I decide to read and cook a recipe based on how appetizing the dish looks.

[Vicki Boster · Rating 5 out of 5]

I loved this book.... a bit quirky, not at all your usual cookbook.. Some of the recipes have a nature theme and actually use bits of true nature in the recipes... like river stones. There are some unusual recipes to be found here as well as some you will be familiar with.. like Mama's pot roast. Some that were especially interesting to me were the Chilled Harvest Apple soup, Silver Dollar Corn cakes, and the Buckwheat Maple Rhubarb Sundae. The recipes are all gluten free and the author uses only natural sweeteners. For those who want to add a totally unique and absolutely beautiful cookbook to their collection ... this book is for you. The photography alone, is reason to want to own this cookbook. Thank you for the opportunity to review an advance copy of this lovely book before publication. My review is my own and is no way required by the publisher.

[Bethany · Rating 4 out of 5]

This is a stunning book. This is a book to display on your coffee table. It's that pretty. But, it's also one of those books you want to keep close by to cook from because the recipes are perfect no matter where you live. You don't need a lot of fancy equipment or hard to find ingredients to make delicious food. I will never be able to plate like they do in these photos, but I'm pretty happy with my results from this book. The food is simple, but elevated. You will learn new techniques and try new ingredients, but be totally happy with the results.

[Basicsadie · Rating 4 out of 5]

This is a beautiful cookbook!! Chock full of wholesome recipes. All look absolutely delicious and use quality, wholesome ingredients. You will need a specialty grocery store to cook from this book, which is the only downside which, that isn't really a downside, just a hunt for some of the ingredients! If you have such a store near you, you're going to LOVE this cookbook! If you don't, search the internet for substitutions and the book will still be useful, delicious and beneficial!!

[Irene · Rating 3 out of 5]

Thank you Chronicle Books for my free copy of Nourish Me Home . I went through every page to see the beautiful photos of each recipe and read the thoughts that went into describing the recipe itself . I can appreciate how much work went into the making of the recipes and the book . Even though there are some ingredients I'm not familiar with I do plan on making some recipes I bookmarked .

[Elizabeth Edwards · Rating 4 out of 5]

tips and tricks you might not thought of before??! i am not the greatest cook, but i enjoy trying and growing my skills. i prefer baking over cooking ... but i will continue to try. a healthier cookbook. idea. thoughts there. what always gets me ... PICTURES ... give me more the better in a cookbook ... i wanna know what i am making, what it might look like? this book really gives you colorful eye pleasing views. "125 soul - sustaining, elemental recipes". i am not saying there are not meat recipes "lamb", "pork steaks", ...but the majority are very heavy VEGGIE recipe. which i totally appreciate. you got me with "simplest solutions for rounding out a quick meal" (love that!) you know what i have always heard but never thought about it, maybe it is just me ... but cooking is love, a lot of cookbooks (chefs) speak on this ... i mean i get it ...but i never considered food = love? i mean it takes time, energy, effort and caring abilities to make it happen. so i guess in all areas it really is LOVE. hello. wake up call. i get it. i see and understand now. kind of like measurements ... not that this book did that ... i had that maybe 2 years ago ... i've never been one who got math ... i just did measurements with the help of go over and over ... but now i get it ... like the "light blub" went off and i got it ... i think we all have moments in our lives that the "light bulb" goes off and i think the cook book is really written and laid out so well. and it is a hard back book, thank you book heavens, that makes Beth very happy. i won this in a Goodreads giveaway and i love that. i love a good cook book. don't you? gorgeous raised text on the front flap. well done details. maybe you are one who gets the "water signs".. "water, fire, earth, air, aether". i know a wee bit ...for you folks who get that and understand it extremely well this might be the perfect gift for you or some1 you love most. i think that this time of being at home and baking and cooking (maybe even more than before) you will really enjoy this read. a time to plan and create. your family, kids, friends ... will love that. and i am going to finally try to make a poached egg ... i can do that. right?? are you one who eats fish? this is a huge section for that. i only wish my hubby would try them. silly man. do you enjoy pickling? a new hobby?? infused oil. oil preserving. i really appreciate the "seasonal variations" .. you never know what your area might be like ... options are great. alchemy. i hope with time that the world will go to having more items available for folks, maybe u have those connections. but sometimes the outlaying communities don't have all these items to use in cooking (baking). i recall when i wanted to make hummus ...i had to get "tahini". maybe you have Whole Foods (Aldi, Target) on your corner ...not me .. country living is the best. maybe you can stock up?? i am thinking of another authors cookbook, i did pass on her book because the same thing did happen ... not all items were available ...might be great to have yet again a suggestion of what to use instead of??!

[Kris · Rating 2 out of 5]

I really, reaaaally wanted to love this cookbook. I loved the idea of using the elements in cooking and some of the recipe names. I appreciated the introduction that talked about 'simpler' recipes for families and easy dinners to make with leftovers. I liked the idea of using fresh and seasonal ingredients (or stocking up the larder with once fresh but now transformed ingredients). I loved the somewhat 'pagan' or 'new age' ideas presented.

However, having skimmed through the whole book and taking a deeper look at the recipes I have some serious questions on what 'dinner' means on a personal level. I was bummed to not find a single recipe I really wanted to make enough to throw a sticky note on that page for later use. Not one.

I was turned off again and again by the long list of ingredients that included go to so-and-so page for this other sauce or oil or ingredient - sometimes multiple go-to's on other pages for one recipe. That's a bit mean in my opinion. It was hard for me to think about finding nettles in a bigger city when - let's be real - no one wants to forage for plants in toxic soil that's not part of a farmers market or community garden. It was also weirdly off-putting to see the book's stylistic choices (1970s style, I think?) with the rather orange/brown vibe and older style photos. Maybe that's the millennial in me speaking but for a book printed in 2020 it was a bit.... strange and did not speak to me. I'm SO sad about that!

I wanted to LOVE this book. I did not love this book. I thought this was a cookbook FOR me. It is not for me. I was hoping I'd find tasty new recipe go-to's. That was not the case. But. Maybe it's a cookbook for you?

[Amanda Sexton · Rating 3 out of 5]

I won the ebook version from a Goodreads Giveaway. I found reading through the recipes that the author put a lot of thought into sharing her love for food, the Earth, and her family and it’s history. The author included detailed lead ins for every significant recipe, there were almost more stories and explanations than there were recipes, but they had a homey feeling to them. The flavor of the book is New Agey with a nostalgic vibe plucked from the author’s life experiences and the foods she tasted within her history.

There were a lot of rare and interesting ingredients included in each recipe. I honestly wouldn’t know where to find many of them, though the author included substitutions. Speaking of which, I liked that occasionally the author suggests variations to try during the different seasons of the year. The rare ingredients, and the many recipes I probably wouldn’t serve to my slightly picky family is the reason why I gave the book 3 stars.

The photographs felt like they were plucked from a 1970’s recipe book. The golds, browns, dark reds, avocado greens used in the props made them feel slightly dated, but lent themselves to the nostalgic feeling.

[Diana · Rating 4 out of 5]

I recommend checking this one out from your library. I have a stack of new cookbooks that I got at the library before they switched back to curbside pickup because of increasing Covid cases and there are a few I may end up buying but this isn’t one of them.

I enjoyed the short write ups before each recipe and the seasonal variations plus the last chapter, Imagination and Alchemy. This chapter discusses “Barks, roots, leaves, flowers, and seeds for tonics and remedies” as well as “common trees, flowers, and plants with medicinal qualities and recipes.” I would like to try making some peach leaf wine and peach pit extract using their recipes.

The photos in the book reminded me of old cookbooks photos from the 50s, interesting but not making me want to try any of the recipes.

[Gina · Rating 3 out of 5]

I love that this cookbook encourages the reader to cook by the season and the four elements of air, water, fire, and earth. This book includes 110 recipes and covers everything from main dishes to dessert and has many colorful photos. Fermenting, pickling, and even tinctures and syrups are included. This cookbook is quite unique and would be challenging for a new cook. Some of the ingredients would be difficult to find unless the reader lives in a big city. I would recommend checking a copy out of your library before buying.

[Jesica DeHart · Rating 5 out of 5]

I feel so fortunate to have this healing guide and cookbook with me during this current Covid19 quarantine. I am pouring through it, making shopping lists and diving into this new mindset of “Soul-Sustaining Elemental Recipes”. Pre-order now so you don’t forget and it comes out in June. I hope we are all reunited by then and returning to a life of interaction but if not, this will guide you and inspire you alone or surrounded.

[Sandy · Rating 2 out of 5]

I like that the book contains pictures of so many of the dishes and seasonal variations for some of the ingredients. But these recipes aren’t realistic for the average home cook. There are too many specialty ingredients that I either wouldn’t be able to get locally or that would be too expensive. And too many of the dishes require making multiple recipes, some of which need to be prepared well ahead of time, and then combing them to make a finished dish.

[Yelena · Rating 3 out of 5]

I found the author's writing about self rather disturbing, and not needed. Perhaps, she could've offered the descriptions of the places she had visited/ stayed in and learned to cook from without giving us, the readers, the inside of her personal life's details: all the male roommates and husband, as well...I found it gross. It presented a block which I couldn't overcome, unfortunately... to read her recipes without seeing her thru them.

Do not recommend.

[Jill M Caldwell · Rating 2 out of 5]

Received as a giveaway

First you need to get through all the self-aggrandizing. I expected less of that and better recipes. To me most of the recipes lacked enough taste unless you increased the amount of ingredients rendering taste. It seemed to me like the author was trying too hard to be avant garde when good food doesn't need that.

[Cynthia · Rating 5 out of 5]

Love this cookbook. My son and I have been trying out different recipes and enjoying the delicious results. Particularly happy to see substitute ingredient suggestions; the fact that those and the recipes are grouped by season makes this cookbook a real pleasure.

[Janet · Rating 3 out of 5]

Beautiful and super cool book—and I love the author’s stories and musings. However, I doubt I’ll make a single dish from it. (I was sad to learn that her N. Adams, MA project fell through but she seems to have landed well.)

[Juli Anna · Rating 3 out of 5]

An intriguing cookbook. Recipes are varied, though fairly entailed. This is definitely a cookbook for people who like kitchen projects. I loved the nature spirituality thread throughout this book and the ways it was woven into the recipes as well.

[Mary · Rating 5 out of 5]

Great cookbook