Nourish Me Home

Pub Date:   |   Archive Date: 31 Mar 2020

Member Reviews

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.
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A collection of fantastic, delicious recipes. Really enjoyed it. 

Many thanks to the author, the publisher, and NetGalley for my ARC. All opinions are my own.
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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.
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This is a fantastic cookbook with the most gorgeous photographs.  It is well worth a look and would make a nice gift for a person of your acquaintance who loves the kitchen.

The book is divided into sections called Filling the Pot, Weaving Roots, Of Feathers Scales and Fur, Larder,  Weaving Maple into Silk, and finally Imagination and Alchemy.  So you can see that it was written by a chef with a unique take on food and how to present it.

There are so many recipes in this book that is hard to choose just a few but here they are:  Chilled Early Harvest Apple Soup, Eggplant Sou with Walnut Dumplings, Cucumber Cattail Salad with Buttermilk  Bagna Cauda, Carrot-Ricotta Custard, Grilled Maple Eggs, Smoked Fish and Potato Hand Pies, Silver Dollar Corncakes and Buckwheat Maple Rhubarb Sundae.  There are also drink ingredients including Smoked Purple Barley Tincture and Fir Tip Tea.

Take some time with this book.  The author herself describes it as a Choose Your Own Adventure Guide. Learn about her, think about the recipes and our world and, even if you don't cook, enjoy imagining that you could make the food in this volume.

Many thanks to NetGalley and the publisher for this title in exchange for an honest review.
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I received this book in exchange for an honest review which has not altered my opinion of the book.

This book has some delicious looking and sounding and tasting meals. The pictures were beautiful and made me want to cook more of them. It was easy to follow and informational at points. 4.5 out of 5 from me.
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Mmmmm!! This is a feast for the soul, full of hearty, healthy dishes and easy to follow instructions.
As a very occasional meat eater, having spent 9 years a vegetarian, I often lean towards meat free meals, and found plenty of recipes in this book to suit me. There are plenty of plant based meals in the book, and those with meat are easy enough to adapt. 
I love how this book uses easy to follow instructions, and plenty of tips for substituting ingredients and mixing and matching sides,  As a British reader living in Italy, we can't easily get some of the ingredients mentioned and embarrassingly a few of them I'd never heard of(!) but it is easy enough to sub them out for other things, or tweak the recipes.
The key to Nourish Me Home is soul sustaining food, inspired by the elements. For me this means eating as naturally as possible, without processed junk food our mental health is much stronger and our mood improves immensely, as well as the obvious physical benefit as our body is nourished.

As part of my 2020 resolution to live more naturally - meaning more fresh cooking from scratch and home grown herbs, as well as eating what is in season to do good for myself and the planet, this little guide will be by my side!

Thank you to Netgalley and the publishers for providing an advance copy of this book in exchange for my honest review.
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This is, without a doubt, a cookbook unlike any other I've ever read. It is clearly an ode to spirituality and magic in the kitchen. This is a love note to the labor of finding yourself many times over through the act of making food. 
I went through the recipes on my first go wondering how I could make these recipes. I was wondering if I was up for the challenge; would I find the ingredients and toil over these complex and daring recipes? My second time through, I was less apprehensive and more curious. That sardine dip, those hand pies, maybe those tea cookies--I could make those. And if I could not find all the ingredients, then I could just consult the seasonal guide for each recipe. I could follow the guidelines and adapt where necessary. 
This would definitely not be a cookbook for everyone. The witch vibes are strong with this one. But the innovation, the spirituality, and the depth of this book make it a very interesting read.
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Cortney Burns, recipient of the James Beard award for a previous cookbook, has released Nourish Me Home: 125 Soul-Sustaining, Elemental Recipes. The cookbook is full of recipes for healthy, beautiful dishes that are lighter on meats and proteins, and heavier on vegetables and healthful, albeit sometimes surprising ingredients.

Most of the recipes are gluten-free, and utilize alternative healthy grains so that almost everyone can enjoy them. For those who haven’t been particularly innovative cooks in the past, this cookbook gives reasons to expand their recipe repertoire by using innovative and unique ingredients in delicious, beautiful dishes. 

The photographs are gorgeous – almost over the top – and the book is worth reading just to see the photographs, which will give everyone a reason to try a new dish.

Nourish me Home is not a cookbook for everyone. The recipes call for ingredients that aren’t found in every kitchen, and some of them are difficult to find. While there are some recipes that are down-to-earth, like Mom’s Pot Roast, there are others that are probably not ones that will be made in most mainstream home kitchens, like Chocolate and Fir Tip (from pine and fir trees) Cookies and River Stone Flatbread (using stones from a river). While there are some recipes that will appeal to almost everyone, there are many that most cooks will want to skip. Although there is a huge movement toward gluten-free, there are others who are okay with gluten and would prefer alternative recipes using it.

All told, this is a “must-have” for tree huggers, and a “maybe” for typical cooks.

Special thanks to NetGalley for supplying a review copy of this book.
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Thank you to NetGalley and Chronicle Books for the advanced uncorrected copy of this cookbook. 

Recipes described with stories of family traditions and history make for a delightful read. Add seasonal adaptations, multi-cultural ingredients and you have a cookbook that will inspire a love for homemade food. 

I found the chapter on preserving techniques and building a larder particularly interesting. Again, building on cooking traditions but using the global ingredients available today. 

I love trying/sourcing new ingredients and shopping at specialty markets. I will use this cookbook often. That being said, it is a niche cookbook and those that prefer simple recipes with simple ingredients may want to skip this one.
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Very interesting cookbook. Lots of rustic, earthy recipes. Beautiful photos. Some of the ingredients were things I had never heard of, but it all looked and sounded delicious!
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When it is snowy and cold outside (and my car is buried under 2ft of ❄️ ), superspeed readers like me can read 250+ pages/hour, so yes, I have read the book … and many more today. LOL

I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and the author in exchange for an honest review.  

From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸.

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 flavours and textures, surprising ingredients, and healthful twists, and her recipes range from weeknight turn-to dishes 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

This is a great vegetable-forward book full of recipes that can enhance your health and that of the planet. Don't assume it will heal any major disease, though, that is pushing it, but we could all use these recipes to make some earth-friendly foods that .are centred around the veggies and not the slab of meat.  

The concept of working around the elements of water, fire, air, and ether was confusing to me and seems to be aimed towards a very niche market of people, one of who I am not.  And aren't The Four Elements of Matter: Earth, Water, Air, Fire) pot but don't expect me to ferment my own foods as I am sure that, despite being a very experienced cook, that I would probably end up with botulism-ridden keifer and dead as a result.

It is a gorgeous book, it is just not very applicable to everyone and anyone looking for a general, everyday cookbook to read. It is pricey ($39USD/$50CAD) so maybe take it out of the library?

As always, I try to find a reason to not rate with stars as I love emojis (outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/etc. " on Instagram and Twitter... Get a real job, people!) so let's give it 🍑🍑
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This is an absolutely beautifully done cookbook with some very intriguing recipes. I can see it as a coffee table/ conversation starter, but I really didn't find any recipes I wanted to try or that I could see my family eating if I did try them. I love to cook, and very much like the ideas of seasonal variations, but unfortunately, this just isn't in my wheelhouse.
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This was an okay cookbook, but nothing more than that. Perhaps it was too much of a niche book for me.
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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.
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What a fun take on cooking with the seasons!

Ok, so this is totally a niche cooking book, but I totally dig it. The author enlists a common thread of mine of blending and layering previously learned cooking techniques over newer knowledge to blend a really crafty take on hearth and home recipes.

The entailed recipes come from New England/Jewish roots and blend with Eastern cooking styles as well as involving (which I LOVE) alternate simplifications as well as seasonal substitutions.

The style of the book is arranged in more of an Eastern (earth, air, fire, water)  style and combined with New England/Jewish, Native American dishes, and from the author's experiences living throughout the US and travels abroad.  These dishes would be great for a brunch or to try for a when hosting a fancy dinner party.
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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.
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Could not review. Protected PDF files are the worst when downloading via a tablet. I was not able to view this file so could not review.
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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.
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Beautiful photography wonderful recipes well thought out well balanced a cookbook I will be using bargain and again.Inlije the format and the suggestions for substituting ingredients.#netgalley #chroniclebooks
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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.
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