I received this book free to facilitate this review. Affiliate links may be in this posting. Thanks for supporting my blog.
You may know Jennifer McGruther by her award-winning traditional foods website, Nourished Kitchen, and her first book The Nourished Kitchen. She is also a food educator that teaches workshops on traditional foods, fermentation, as well as food activism. Jennifer lives with her husband and son in Washington State. I personally have enjoyed reading her website and own her first cookbook which I use quite often for her farm-to-table recipes that are sustainable, traditionally prepared, unprocessed, unrefined whole foods.
In her second cookbook she focuses on one area, making and using broth and stock, that is briefly touched on in her first cookbook. In Broth & Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them she delves deeper into the foodie trend that is making a comeback in popularity with households who want to get back to their roots with their cooking.
Broth & Stock is well laid out and easy to navigate. It starts out with an introduction that introduces the history of broth and stock and why you would want to make it at home. The book is then divided into 6 chapters: The Broth Maker's Kitchen, Master Broths and Stocks, Poultry, Meat, Fish, and Vegetables. The first chapter is an in depth look at what broth, stock and bone broth is; choosing bones to use in bone broth, using wine or vinegar, which vegetables to pick for the broth or stock, herbs & spices, equipment needed, and how to store it. Chapter 2 has many master recipes for use as bases in other recipes. Chapters 2-6 each start out with a brief introduction on the chapter then they have the recipes. Each recipe has the name of the recipe at the top and servings under that, ingredients along the left side, a gorgeous full-color photo of the completed dish, a paragraph about the dish, and instructions on how to make it. She also include tips and tricks throughout the cookbook as well. Then at the end of the cookbook you have Where to Shop, Bibliography, Measurement Conversion Charts, Gratitude, and an Index.
For myself, who has only made a few broths or stocks in her lifetime, I treasure the contents of this cookbook. This will help me, in my opinion, make better homemade meals in my kitchen. With this cookbook I can make all sorts of soup bases and not only that, I have delicious sounding recipes right at my fingertips to use them in. Also I love that she includes recipes from different countries. These will help me grow my repertoire of meals and give them a good boost. I always love to try exotic things. My favorite sounding dishes from this cookbook are: Thai-Style Chicken Soup with Lemongrass and Coconut Milk (tom kha gai) and Springtime Risotto with Asparagus, Green Garlic, and Chive Blossoms.
I highly recommend Broth & Stock by Jennifer McGruther. Whether you are new to making broths and stocks or a natural, I feel that you will enjoy this cookbook like I have. It is sure to become a family favorite.
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DISCLOSURE/DISCLAIMER: Thanks to Blogging For Books for sending me this book for free to review. My thoughts are mine and my family's own opinion and have not been altered by anyone else. I did not receive any other compensation for doing this review. Affiliate links may be in this posting. Thanks for supporting my blog.
