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Broth and Stock from the Nourished Kitchen

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by Jennifer McGruther

“This is a most beautiful book to look at and to read, and it’s a courageous one, too, for as the author herself says, ‘making broth is an experience in delayed gratification,’ not something we have much experience with today. But this patient tending of the pot which makes full use all the ingredients we bring into our kitchens, is perhaps just what’s needed to foster mindfulness, deliciousness and health. I love the promise and stillness of Broth and Stock from the Nourished Kitchen.”
— Deborah Madison, author of Vegetable Literacy

“Many people have been starting to discover the health benefits of simple, basic broth, and discovering how much richness and complexity it can add to any dish. Broth and Stock from the Nourished Kitchen will help you discover the wisdom of your grandparents’ approach to eating and will get you thinking about what you can do with broth. Even the most experienced cook will be inspired to create something new.”
— Anya Fernald, CEO and Co-Founder of Belcampo Meat Co. and author of Home Cooked

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Description

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.

About the Author

Jennifer McGruther is a food educator, the creator of the award-winning traditional foods website, Nourished Kitchen (www.nourishedkitchen.com) and the author of The Nourished Kitchen. She teaches workshops on traditional foods, fermentation, as well as food activism. Jennifer lives with her husband and
son in Washington State.

 

Additional information

Author

Publisher

Ten Speed Press

Published

May, 2016

Format

Paperback

Pages

192

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