I’ve been reading a lot lately about the many benefits of broths. Bone broths seemingly the best kind. So, I thought it would be fun to review the newest cookbook from Jennifer McGrunther, the Nourished Kitchen.
Broths remind me of my grandma. Growing up, whenever we were sick, my grandma always seemed to have some kind of broth handy to make us feel better. Broth is just one of those things that almost makes you feel better instantly, the moment you take that first sip.
Broth and Stock from the Nourished Kitchen
Getting a new cookbook for me is like opening a gift on Christmas Day. You don’t know what’s inside, but you’re going to love it. Why wouldn’t you.. it’s food for goodness sake.
broth & stock is a beautiful and simple book that any cook should be happy to add to add to their collection. It’s packed with over a dozen basic stock recipes and even more recipes for soups and dishes. From the simplest chicken broth to a delicious looking japanese hot pot with miso, clams, shiitakes, and leeks, this is a great cookbook for anyone that wants to take their soups to the next level of deliciousness.
I really enjoyed how Jennifer too the time at the beginning of the book to not only give the history of stocks, but also including instructions on what kind of food items to look for and kitchen utensils you may need.
Put together in a simple (which I love), yet beautiful manner, broth & stock, I think, is a must have in any cookbook collection.
From the Publisher
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 centuries old appreciation of bone and vegetable based broths, and Jennifer McGruther shows how these can be made quickly and cost-effectively at home.