My husband grew up on a whole other level of “from scratch” than I did, and this included home made broths. My own attempt at a giblet broth a few months back was a complete disaster, so I figured I needed a cookbook to tell me what to do instead of taking my chances online. When I had the opportunity to try Marco Canora‘s Brodo: A Bone Broth Cookbook (Pam Krauss Books, 2015) (Amazon) I was determined to give it my best shot. I started with beef broth. The bones stunk up our apartment and I could not obtain the exact type that the book called for, so I spent the 14+ hours of simmering time afraid that I would have to throw the batch out! Tonight I tasted the finished product and, for a first attempt, it was delicious. Delicious enough for sipping for lunch this afternoon. Overall, I am quite pleased with what this cookbook taught me about the broth-making process. I’m already making plans for my next batch!
Slim and portable, warm colors, vibrant photos, and a textured cover make this cookbook hip and easy to reference.
Having minimal experience with broth-making, or rather, having tried and failed, this volume provided the information I needed to make a successful, from scratch creation. The author provides valuable information on types of bones to use, roasting or not roasting, storing, making a Remy, and other personal tips so that even if you do not follow the recipes verbatim you can make educated choices about what to include in your pot. For more experienced broth makers the recipes include diverse flavors such as mushroom, fish, and seaweed broths. Importantly for me, the chicken broth recipes are economical at less per quart than the ready made liquid I can purchase at the store.
I still have questions. A full half of the book is dedicated to touting Canora’s mission to revolutionize the world through broth, supplemented with information about the actual cooking process. I wish that, instead, more recipes were offered, especially ideas for using up the meat after I’ve boiled it. Though substituting worked for me, I had a difficult time finding the exact kind of bones this cookbook recommends. The price of beef bones and cuts, not to mention specialty mushrooms, makes the non-chicken broth ingredients too expensive for me to use on a regular basis. I would have appreciated some alternative suggestions for making these flavors in a billfold-friendly way.
Who will like this book?
If health is on your priority list, this book will be an exciting find. Canora’s primary focus is the healthy side of bone broth, explaining in detail its benefits for relaxation, healthy bones and joints, and detoxing, to name a few. The bone parts he recommends also have health in mind, and he explains his reasoning behind them. If, like me, your goal is the satisfaction of being independent of store-bought products, not to mention obtaining a richer flavor than commercial line food can provide, this cookbook should also be pleasing.
Any tips from your own broth-making trial and error are welcome!
Note: I received this book from bloggingforbooks in exchange for my honest review.