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| Traditional recipes for modern cooks |
As simple and traditional as beef tea or chicken noodle soup, Jennifer McGruther's Broth and Stock from the Nourished Kitchen explores time-tested ways of transforming cooking scraps into culinary staples. The cookbook includes recipes for basic broths and stocks made from inexpensive, easy-to-find vegetables and meats, as well as dozens of recipes that incorporate broth or stock into nutritious soups, stews, and one-pot meals.
The cookbook begins with a brief overview of benefits, history, and techniques for crafting broths and stocks. It emphasizes the nutritional benefits, celebrated for centuries, of broths and stocks, as well as the way these cooking staples give modern cooks a chance to practice time-honored virtues of patience, simplicity, and thrift.
After defining a few key terms and identifying a handful of tools to make the cooking process efficient and straightforward, the cookbook offers a collection of fifteen master recipes including chicken stock, beef broth, sea vegetable broth, shellfish stock, and the aptly named kitchen scrap broth. These form the basis for the recipes that fill the rest of the cookbook. Divided into the categories of meat, vegetable, seafood, and poultry, these recipes draw from the cuisine of countries such as Japan, Russia, and France, as well as regional dishes from across the U.S.
Broth and Stock boasts dozens of full-page color photos of finished recipes as well as tools and ingredients. The description of each recipe offers background, either historical or from the author’s own experience. Abundant instructions give all the information needed to learn the cooking techniques. This book’s balance of detail and clarity and its wide range of recipes make it a great addition to the library of both novice and experienced cooks.