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...
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!