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Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them Paperback – May 31, 2016
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“This is a most beautiful book to look at and to read, and it’s a courageous one, too, for as the author herself says, ‘making broth is an experience in delayed gratification,’ not something we have much experience with today. But this patient tending of the pot which makes full use all the ingredients we bring into our kitchens, is perhaps just what’s needed to foster mindfulness, deliciousness and health. I love the promise and stillness of Broth and Stock from the Nourished Kitchen.”
— Deborah Madison, author of Vegetable Literacy
“Many people have been starting to discover the health benefits of simple, basic broth, and discovering how much richness and complexity it can add to any dish. Broth and Stock from the Nourished Kitchen will help you discover the wisdom of your grandparents’ approach to eating and will get you thinking about what you can do with broth. Even the most experienced cook will be inspired to create something new.”
— Anya Fernald, CEO and Co-Founder of Belcampo Meat Co. and author of Home Cooked
About the Author
Jennifer McGruther is a food educator, the creator of the award-winning traditional foods website, Nourished Kitchen (www.nourishedkitchen.com) and the author of The Nourished Kitchen. She teaches workshops on traditional foods, fermentation, as well as food activism. Jennifer lives with her husband and
son in Washington State.
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One recipe that I didn't agree with at all was the one for a whole chicken broth. For me, this was a waste of a chicken. The idea of a broth is to draw the nutrients and collagen from the bones. Using this recipe, you would get a lot of fats from the skin of the chicken and none of the collagen from the bones. For both chicken and beef broth, I roast vegetables to add to the bones. This adds flavor and also nutrients from the vegetables. I also simmer chicken and turkey bones for at least 24 hour and beef and bison bones for at least 72 hours.
For my purposes, I didn't gain any additional information, and felt that some information was left out. For example, in making bone broth, the water should never reach a boil. It must be simmered so that some bubbles are evident under the surface. This means keeping the water to something less than 212 degrees F. If the water boils, your broth will be clouded. The pot should not be covered, or your broth will be clouded.
What it boils down to is that this book provides some good information, but I don't believe that it provides all of the information needed to become proficient in making an excellent broth or stock., Too much is left out.
I bought the book because I was looking for different nutritional options and recipe variations. For each recipe the author has suggestions for different flavor variety, how to store your broth once done cooking and what to pair it with. I also appreciate that she has recipes for basic stock and then provides many recipes using each stock.
I especially like the directions for vegetable and seafood broths/stocks, since I have been less successful at those with my random approach.
This is a modern approach to stocks and broths, and does not cover the traditional French white and brown stocks that are used in traditional French cooking.
I am very happy with it, and am looking forward to making some great lobster stock next time we have lobsters!
This book is excellent for how to make broth and stock as well as how to use it so you can incorporate nutritious broth into your meals and it also helps with those nights when you haven't the time to cook a full meal. I can make soup on Sunday and store it in a mason jar in the refrigerator until the crazy busy weeknight when it can quickly and easily be warmed up for a quick meal.