Title: Broth & Stock from the Nourished Kitchen
Author: Jennifer McGruther
Publisher: Ten Speed Press
About the Book:
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.
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.
The book begins with introduction and some basic definitions into the broth and stock world. The recipes starts off really easy with a few indigents like chicken, wine and water. Then, McGruther uses those base broths/stocks to build some more complicated dishes. Most of the recipes are soup but there are some other dishes like potato and onion gratin.
My only complaint to the book is that all the base recipes ask for some kinds of wine. We do not like to keep wine in the house since we do not drink and using 1 cup just for the broth/stock is not very worth it. She does mention that it can be substituted with vinegar but not the ratio.
My favorite part of the book is the photos; almost all recipes have a photo. They are all beautiful and high quality. Also, all of the recipes are really easy to cook.
3 out of 5 stars
Received a free copy from Blogging for Books in exchange for an honest review.