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Books > Cookbooks, Food & Wine > Cooking by Ingredient > Natural Foods > 1607749319
  1. Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them
    Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them
    Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them
    Image(s) provided for illustrative purposes and may differ from the actual product
  2. Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them

    Delivery: 10-20 Working Days
    Customer Ratings (61 reviews)
    Price R530.00

Additional Information

Broths and stocks have always had a central place in kitchens around the world owing to their ability to comfort, nourish, and heal. In Broth and Stock from the Nourished Kitchen, Jennifer McGruther, author of The Nourished Kitchen and an authority in the traditional foods movement, illustrates why a good broth or stock is the foundation of amazing and wholesome cooking. Included are over a dozen master recipes for base stocks and then 40 recipes using these stocks in complete meals. These accessible recipes are appropriate for vegetarians, pescatarians, and meat eaters alike and showcase the nutrient-dense, real food that nourishes the body and soul. The Whole Chicken Broth is the perfect base for Springtime Risotto with Asparagus, Green Garlic, and Chive Blossoms, while the recipe for Fish Stock will bring new life to a classic dish like New England Clam Chowder. People are catching on to this centuries old appreciation of bone and vegetable based broths, and Jennifer McGruther shows how these can be made quickly and cost-effectively at home.

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Jennifer McGruther
Ten Speed Pr
Ten Speed Pr
Ten Speed Press
Ten Speed Press
Ten Speed Press
Ten Speed Press
Most Helpful Customer Reviews

This is a good book that was well thought out and has lovely photographs of most (or maybe even all) recipes. The quality of this book is equivalent to her first cookbook, which was also very good. I'm not totally amazed by the book but in jenny's defense I already knew how to make stocks, broths, and soups from them. I merely got it to support her and the traditional foods lifestyle :) and because it was priced as cheap as some magazines out there now. I learned some new terms/recipes from other cultures such as dashi, remouillage (you'll have to read the book to learn that one :p), and the lime soup from Mexico's Yucatan Peninsula. It's a small book that is a rather quick read and starting stock can be done that same day if you already have a traditionally stocked kitchen -- that was a fun plus!! All in all I'm happy with my purchase, I'll use the tips and recipes, and I'd recommend this to anyone who enjoys traditional cooking. One more thing: I really appreciate how jenny listed... Read more
I pre-ordered my book and received it today. Flipping through the pages I can see it was carefully thought-out step by step.The pictures and recipes are wonderful. I can't wait to get started. I would definitely recommend this book for every kitchen. I will be ordering another for my daughter for Christmas.
I have been making stocks and broths for years, informally. This book is an interesting way to bring it all into more of system rather than my ad hoc approach.

I especially like the directions for vegetable and seafood broths/stocks, since I have been less successful at those with my random approach.

This is a modern approach to stocks and broths, and does not cover the traditional French white and brown stocks that are used in traditional French cooking.

I am very happy with it, and am looking forward to making some great lobster stock next time we have lobsters!
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