Broth and Stock
By Jennifer McGruther
Published by 10 Speed Press
Back Cover: Broths and stocks have always had a central place in kitchens around the world owing to their ability to comfort, nourish, and heal. In Broth and Stock from the Nourished Kitchen, Jennifer McGruther, author of The Nourished Kitchen and an authority in the traditional foods movement, illustrates why a good broth or stock is the foundation of amazing and wholesome cooking. Included are over a dozen master recipes for base stocks and then 40 recipes using these stocks in complete meals. These accessible recipes are appropriate for vegetarians, pescatarians, and meat eaters alike and showcase the nutrient-dense, real food that nourishes the body and soul. The Whole Chicken Broth is the perfect base for Springtime Risotto with Asparagus, Green Garlic, and Chive Blossoms, while the recipe for Fish Stock will bring new life to a classic dish like New England Clam Chowder. People are catching on to this century’s old appreciation of bone and vegetable based broths, and Jennifer McGruther shows how these can be made quickly and cost-effectively at home.
REVIEW: There is a wealth of helpful information inside this book with all the beautiful color photos that make me want to try all the recipes. There are lots of bonuses in making your own broth. The author says “Making broth is an experience of delayed gratification…Broth is not the stuff of quick and easy thirty minute meals, so plan accordingly…good food takes good time.”
She continues, “With few exceptions, making broths and stocks is wonderfully simple. If you can boil water, you can make a good broth.” (Hooray there is hope for me.) She goes on to say, “It’s inexpensive to make, broths, and stocks are powerfully nutritious cost – effective food. You can purchase bones straight from ranches, farmers, and butchers at a fraction of the cost of prime cuts of meat, while the spent frames of roasted chickens and turkeys coupled with vegetable scraps make a broth that costs little to cook at home.” It’s a win, win situation! I love that.
The author starts the book out by giving the history behind making broth that I found very interesting. Some of the other things she touches on in the book are the differences between broth, stock and bone broth. I like how she explains this. It was very helpful.
She tells readers where to find bones for stocks and bone broth. The equipment you’ll need to make the broths and the different methods you can use in making broths and stocks. She goes through freezing and pressure canning the soup you’ve made. Then there are the yummy recipes she has that use the broths and stocks you’ve just made.
Some of the recipes that I want to try are Dashi – a traditional base for soups in Japan, Sea vegetable broth, Chicken scrap broth, Schmaltz mashed potatoes with gravy with black pepper and fresh thyme, Chicken Soup with parmesan, Rice peas and lemon white bean and bacon soup, Pink Shrimp Chowder, Salmon, Celery and potato chowder with Dulse, New England Clam Chowder, and Irish Vegetable soup, Potato Onion Gratin and an interesting section on Why chose Alaskan Wild-caught Salmon for your soup.
The recipes have easy to find ingredients. The author talks about the soup the reader might make before she starts giving direction. She includes the serving size for each recipe. This book is helpful in giving readers knowledge on the health benefits of broth and how it can be used in so many dishes. I can’t wait to dig into making the recipes inside.
Disclosure of Material Connection: I received a complimentary copy of this book from the Blogging for books sight. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising”
Nora St. Laurent
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