PDF Ebook Brodo: A Bone Broth Cookbook, by Marco Canora
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Brodo: A Bone Broth Cookbook, by Marco Canora
PDF Ebook Brodo: A Bone Broth Cookbook, by Marco Canora
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About the Author
As a chef, restaurateur, and cookbook author, MARCO CANORA has been doing his part to promote delicious, simple, and healthful food. He is the restauranteur behind Hearth, Insieme, and Terroir, has cooked at Gramercy Tavern and at Craft with Tom Colicchio, and is the author of Salt to Taste and A Good Food Day. He was a contestant on Food Network's Next Iron Chef and teaches cooking classes every summer in Tuscany. He lives in New York.
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Product details
Hardcover: 160 pages
Publisher: Clarkson Potter (December 1, 2015)
Language: English
ISBN-10: 0553459503
ISBN-13: 978-0553459500
Product Dimensions:
6.8 x 0.7 x 8.3 inches
Shipping Weight: 1.1 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
125 customer reviews
Amazon Best Sellers Rank:
#63,614 in Books (See Top 100 in Books)
I had never heard of Brodo or anything in depth about bone broth before this read. It is very interesting. The author's passion for bone broths really comes through in this. While it does contain recipes, this book is solid text for at least half the book. Not bad, just unexpected. Marco goes into great detail about bone broths and what he feels are the benefits and different ways to get the most out of using bones.I really enjoyed the book, but found most of the delving into bone broths not applicable to my life. Add to that the recipes were all for very large volumes, which I don't have storage room for, and this book was just a fun look into something I can't really fathom using regularly. The recipes are all just using staggering volumes of bones (which I understand why), but really have to be cut down to a more reasonable volume to try to use. It just kinda seems to follow this "super healthy" trend that discusses about how with all our technology and advances in food, we need to go back into cracking bones for marrow because they are nutritionally dense. I do not see the utility.The book was well written, the recipes clear to follow. Just didn't resonate with me.I received this book from Blogging for Books for this review.
First off, I have NOT been paid in any way or given the book so that I will do a review. NO ONE has influenced me.So, I received the book yesterday and have read almost all of it. I am more excited over this cookbook than I have ever been over any other in my entire life, and I have read a lot of cookbooks. Of all the recipes in the book, there are only about three than don't appeal (fish type broth -- not a fish person). I have been making broth pretty regularly for the past couple of months but not like this.. The recipes look scrumptious, totally healthy, and he gives you a lot of ideas on how to serve them so it doesn't get old including them in your diet. For example, he suggests adding ginger juice or roasted garlic or a chili oil (3 recipes included). There are several other suggested add-ins. He tells you what equipment you need, how to buy quality ingredients including a few resources if you can't get pastured bones and chicken feet locally, and fifteen broth recipes (includes a veg broth, mushroom broth and seaweed broth. There are also some recipes for soup and for risottos. I cannot stress how exciting this book is if you are interested in making your own broth and reaping all the health benefits consuming it will give. Honest to God, some of those recipes look DIVINE. And the others, just look great.
I've been regularly (every few weeks) making many different kinds of bone broth for several years and have read MANY bloggers and books on the subject. This book, however, is head and shoulders (nose and tail?) above the others. It is, hands down, a fabulous bone broth cookbook for both newbies to the broth-making process and those who have a system down.The book is relatively short (155 pp not counting the index) and to-the-point, written in a friendly, accessible way that is both technically informed and completely comprehendible. Canora's enthusiasm for broth--its history, its healing qualities, its flavors, its flexibility as a simply "sipping" beverage and in all kinds of cooking--shines through without being preachy. Explaining the traditional differences between bone stock and meat broth, he describes his approach as a combination of meat broth and bone stock--"brock" or "stroth," he humorously calls it at one point--to include both body/gelatin (bone stock) and flavor (meat broth). Other reviewers have described the book's recipes for different kinds of broth, add-ins for sipping broths, and a few more involved dishes (e.g., brodo bowls [soups] and risottos--in other words, no extraneous recipes you can't find in other cookbooks. I said this book is concise. And thus its information is really easy to grasp and use.)Although I'm not new to making bone broth, I've certainly learned some new tips and approaches from this book, such as adding vegetables and herbs late in the simmering process so they maintain a fresher flavor (I now do this--it makes a big difference) and placing the stock pot halfway off of the burner to produce a circular simmering movement in the stock: up one side of the pot, over the bones, down the other side, and under the bones (not sure I've mastered this technique yet). And I love the idea of flavorful add-ins, for which he provides simple recipes: chili oils, infused coconut milk, beet kvass, raw bone marrow, and shiitake tea, among others. He does, indeed, discuss the use of apple cider vinegar, which everyone else I've ever read claims helps to draw minerals, collagen, and other nutrients from the bones into the broth. Canora, however, explains that in testing his restaurant's broths made with and without vinegar, there was no difference in the nutrient contents of the finished broths--so he doesn't add ACV. Another way he goes against the current wisdom is that he only simmers his broth 16-18 hours (or less, depending on the kinds of bones), saying that cooking for 24-48 hours is unnecessary.I'm quite excited about the book's "3-day bone broth reset" to rest and heal the gut. I've read about similar bone broth fasts elsewhere and thought about doing one, but now I feel inspired by Canora's ideas for how to do it in a flavorful way. He suggests consuming different bone broths throughout the day, starting in the morning with lighter ones like chicken or veal, progressing through beef, duck, or lamb, and ending the day with his Hearth Broth, a blend of chicken, turkey, and beef--that is, if you happen to have all of these on hand!--and incorporating various add-ins so you don't become bored with a single flavor hour after hour, day after day; add-ins also up the micronutrients you're ingesting.One concern of some new to broth making is how to source 100% grass-fed/pastured bones. Canora provides tips for this. I've made broth in Missouri, Montana, New Jersey, and Southern California and have always been able to procure bones and gelatinous cuts of meat (knuckle bones, chicken feet, oxtails, etc.) from local farmers and ranchers--start by looking around farmers markets and doing some online research. If this local approach fails, there are farmers and distributors who ship nation-wide; one is U.S. Wellness Meats.Okay, I'm getting preachy. One final comment: if only I lived in the East Village and could visit his Brodo window daily! For those of us who can't, this book is the next best thing--and we can feel better because rather than paying $20 per quart, we're making five or six quarts at home for the same price!
I think his recipes are good which is the main reason I bought it. I do have a few issues... it seems the information on the health benefits of broth is not referenced. The information appears to be pulled from Sally Fallons's Nourishing Broth book (which I would highly recommend). Also, he doesn't discuss the need to add vinegar to any of his broth recipes. From my understanding, vinegar is important if you want to extract minerals from the bones. You only need small amounts and it doesn't change the flavor.
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