Eating at Home: The Nourishing Practice of Everyday Cooking

by Trinity Mouzon Wofford, Rebecca Firkser

A celebration of the gentle but radical act of eating at home, with 85 recipes that illustrate how affordable, good-for-you ingredients can become the foundation for memorable meals, from the founder of the bestselling superfood brand Golde

In Trinity Mouzon Wofford’s home, meals are more than just a bite to eat—they’re everyday moments to connect, ground, and nourish. We’ve never been so collectively starved for moments of pause, and Untitled Golde Cookbook is a manifesto for taking pleasure in the act of cooking—and more than that, pleasure in the act of taking time to enjoy your food.

The key to actually cooking the stuff that’s in your fridge is cutting back on the decision fatigue. When you begin with a loaded pantry of ready-made components—what Trinity calls “component cooking”—you’re never more than a breezy assembly away from a full meal on the table, even on your busiest days.

Eating at Home's 85 simple, healthful recipes embrace affordable, local produce, lean on approachable techniques without fuss or formality, and celebrate a multicultural culinary heritage through food. While some of these recipes take time, they’re all beginner-friendly and largely passive—each is an easy, mindful process that is also deeply satisfying,

Brine-Boiled Potatoes and Eggs With Tangy VegSavory Beet-Ginger PancakesButtered Black Vinegar Greens and GrainsBraised Collards with Smoky ShiitakesMiso-Glazed Salmon with Warm Barley and CeleryOlive Oil Matcha Snack CakeSalted Coconut Caramel Corn
Eating at Home is a simple reminder that our most treasured moments are happening every day if we allow ourselves the time to acknowledge them. With gentle, unhurried recipes, techniques that are easy and forgiving, and sidebars with advice for bringing wellness practices into quotidian moments, Untitled Golde Cookbook is an invitation to pause, reflect, and enjoy your food.

Genres: Cookbooks, Cooking, Nonfiction

224 pages, Hardcover

Published April 14, 2026

Reviews

[Jessica]

A lot of the current food culture is about not cooking - food delivery, meal kits, hacks, etc. The premise of Eating at Home is what if cooking meals from scratch wasn't just about the food but about being in the present moment. I really like that Wofford focuses on using seasonal, local produce and sourcing high quality food. The recipes are organized like a typical cookbook - breakfast, lunch, dinner, baking, etc. While I love the premise of the book, I didn't find many recipes I wanted to try. But I do agree with Wofford about the importance and financial savings of cooking from scratch with local food.

[Kate]

I liked this book more than I thought I would. At first I was like “blah pantry cooking,” but found that once I got into some of the recipes the techniques and ingredient combos were pretty interesting. I also like the Moosewood/zine-y vibe and cute block-printed illustrations. Some favorite recipes included the curtido (it made so much though!!), sweet potato and lamb meatballs, and leftover chicken and mushroom donabe (will be repeating that one).

[Annmarie]

In Eating at Home, Trinity Mouzon Wofford does more than offer family recipes - she poses and answers the essential question for everyday cooks: “What makes from-scratch cooking worth the time and attention it asks of us ?” Her book answers this question chapter by chapter as she extolls the virtues of eating at home, choosing quality but inexpensive ingredients at the farmers market, and easing meal prep with her method of Component Cooking.
After the Introduction, Eating at Home is laid out in seven chapters:
What Nourishes Us is a primer on eating well and discusses ingredients, shopping and pantry
Component Cooking discusses advance meal prep and features useful recipes from the usual stock to the unusual skillet jam
After that she moves on to Good Morning, Lunch Pause, The Ease of Dinner, on Weekends and Wholesome Bakes.
Though these chapters sound routine, they feature fresh takes on family meals. The Art of the Yogurt Bowl gives four recipes from sweet to savory that elevates this simple ingredient to a beautiful, delicious, easy dish.
The Salted Butter Sesame Shortbread was easy to make, and I decided could be a great dessert as well as an accompaniment to a salad.
A statement at the very beginning of the book , on the inside cover in fact, says it all --- “Good Quality, simple food is health food…..”
The book lies pretty flat and features pictures with virtually all of the recipes.
Ten Speed Press provided me with a free copy of this book; the opinions are my own.

[Rakhi]

Eating at Home by Trinity Mouzon Wofford with Rebecca Firkser is a warm hug of a cookbook. The book’s organization—What Nourishes Us, Component Cooking, Good Mornings, Lunch Pause, The Ease of Dinner, On Weekends, and Wholesome Bakes—supports a practical cooking practice. In the Introduction, the author states the intent clearly: “This book is organized to make a cooking practice delightfully possible,” and urges readers to “Make space for food,” an impactful directive. The cookbook emphasizes resourcefulness; features such as “$0 Scrap Stock” and the “Instant Any-Veg Soup” promote minimal waste and efficient use of leftovers. Techniques like brine-boiling vegetables, notably potatoes, have transformative effects. The recipes are vegetable-forward, with modest, economical use of meat. Desserts, including the Honey Lemon Tart and Salted Butter Sesame Shortbread, are accessible, uncomplicated bakes that align with the book’s wholesome, practical ethos. Ten Speed Press provided me with a free copy of this book; the opinions are my own. This book is filled with so many great ideas, all of which are nourishing and delicious.

[Brenda Dickson]

Ten Speed Press provided me with a free copy of this book; the opinions are my own. Let me start off with saying that this is a very beautiful book from the binding to the paper it was printed on. There are 85 recipes in this beautiful book to nourish simply and deliciously. Included in the book is "A Primer on Eating Well" that I found to be great information for everyone. It is a "must read".
Most of the ingredients and simple kitchen tools are found in any cook's kitchen or are readily available to everyone.
I tried two of the recipes: Ruby's Chocolate Muffins and Issey's Buttery Omelet. Both were delicious. I will be trying several more recipes very soon.
Recipes included in the book for breakfast. lunch, dinner and desserts and just about everything in between including Sour Dough Starter. pickling and jam. Cooking, baking and eating at home are highly recommended.

[Bridgette Guerzon Mills]

Beautiful book with helpful and practical tips. I'm currently making one of the recipes for a quick fermented green hot sauce. Very easy to follow directions and not fussy at all. I like how at the bottom of a recipe page, she recommends other recipes with page numbers where that recipe can be put to use or suggestions for what to serve with it.

[Jen]

I really like the concept and the organization. It's so handy to see combinations of meals and the idea of compounding different things together. I'm just not sure how much I would really eat out of this. But I loved the style of the cookbook.

[Kaitlin Jundt]

The recipes, photos, and tips were all great! I can't wait to try the shredded chicken and fennel yogurt salad!

[Cherie]

Nice design. A few recipes I might try, though many of the lunch recipes are too fussy for me and many who work.

[Ruth Glen]

3.5 I will check this book out of the library again.

[Megan Lane]

I have a feeling this will become a well used book in our household - one we pull out for quick references that we otherwise might riff and mess up.