No one has been more responsible for the recent explosion of interest in bone than New York City chef Marco Canora. After completely revitalizing his health by integrating bone broth into his diet, Marco began to make his nourishing broths available by the cupful to New Yorkers from a small window in his East Village restaurant, drawing sell-out crowds virtually from the beginning. No longer just a building block for soups and sauces, bone broths are now being embraced for their innumerable health benefits, from cultivating a healthier gut to greater resistance to colds and other illnesses. In Brodo, Marco shares the recipes for his flavorful, nutritious broths and shows how to serve them year round as well as incorporate them into recipes and as a daily health practice. Perfect for stirring into a broth bowl or a pot of risotto, as a more gentle, supportive alternative to the afternoon caffeine fix, and an immunity and health booster any time, the homey bone broths in Brodo should be a part of every well-stocked pantry.
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.
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 really am enjoying this book on Brodo and all the tasty things you can do with it. I never realized simple bones could be so delicious and healthy, especially if you first roast them. Now I eagerly look for various bones from different animals and await the delicious surprise each time I slow cook them, especially on a cold winter day. It is so uplifting. And to know that it is good for calcium, hair, nails, skin and other beauty remedies. I look forward to a cup of brodo each day before any other meal, I feel a meal is lacking the most flavorful part if I don’t sip some brodo as a first course. In Italy, it is called “Primo Piatto” (first plate) and the Italians never begin a meal without it. And it is even better with tortellini for some added flavor and texture (“tortellini in brodo”). The introduction to “Brodo” in this book is most informative. And the recipes are simple and delicious. Best book on brodo that I have ever enjoyed. Jeanne R.
- Title: Brodo: A Bone Broth Cookbook
- Autor: Marco Canora
- Publisher (Publication Date): Clarkson Potter (December 1, 2015)
- Language: English
- ISBN-10: | 0553459503
- ISBN-13: | 978-0553459500
- Download File Format: EPUB, PDF