Brodo: A Bone Broth Cookbook

Brodo: A Bone Broth Cookbook

Language: English

Pages: 160

ISBN: 0553459503

Format: PDF / Kindle (mobi) / ePub

Brodo: A Bone Broth Cookbook

Language: English

Pages: 160

ISBN: 0553459503

Format: PDF / Kindle (mobi) / ePub


No one has been more responsible for the recent explosion of interest in bone than New York City chef Marco Canora.  After completely revitalizing his health by integrating bone broth into his diet, Marco began to make his nourishing broths available by the cupful to New Yorkers from a small window in his East Village restaurant, drawing sell-out crowds virtually from the beginning. No longer just a building block for soups and sauces, bone broths are now being embraced for their innumerable health benefits, from cultivating a healthier gut to greater resistance to colds and other illnesses.  In Brodo, Marco shares the recipes for his flavorful, nutritious broths and shows how to serve them year round as well as incorporate them into recipes and as a daily health practice.  Perfect for stirring into a broth bowl or a pot of risotto, as a more gentle, supportive alternative to the afternoon caffeine fix, and an immunity and health booster any time, the homey bone broths in Brodo should be a part of every well-stocked pantry.

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on all sides. Some claim length of cooking time is the distinguishing factor; others say it’s a function of the ratio of ingredients to water or the particular type of bones that are used. The truth, as is so often the case, is a bit more subjective, and ultimately lies somewhere in between these hard and fast absolutes. The professional restaurant community has always made a slight distinction between stock and broth, using stock to refer to the unseasoned foundation used for sauces and other

cookbook, A Good Food Day). And from the very beginning, the nutritional benefits and healing abilities of bone broth for the gut and joints, as well as skin and immunity, have been a huge part of the discussion. Today, I would call my style of eating a modified paleo diet. As a chef it would be hard for me to turn my back on grains and carbs altogether as those on a strict paleo regimen do. Instead I choose to eat whole, intact grains—like the farro and brown rice I use in several recipes in

broth is chilled, spoon off any solidified fat. Store the broth for up to 5 days in the refrigerator or freeze for up to 6 months. duck broth I’ve always associated duck with holiday meals, and duck broth has a full, rich, slightly gamey flavor that makes it feel special occasion–worthy. But don’t let that stop you from sipping it or using it as a base for everyday soups or risottos. The luscious flavor of duck is always a treat. MAKES ABOUT 6 QUARTS 11 pounds mixed duck bones (6 to 8

some of the health issues Marco wrote about in his previous cookbook, A Good Food Day, I gradually saw him make significant changes to his diet, changes I’m excited to see on the menu at Hearth. One element of his diet that hasn’t changed, though, is his devotion to daily servings of broth, a practice he observed even before he started cooking professionally and now considers a cornerstone of his diet. I heartily approve of this practice. In fact, I’ve been recommending bone broth to my patients

research suggests that CLA may reduce the risk of cancer and heart disease. Also, the immune system relies on bone marrow to carry oxygen to cells in the body and contains all kinds of cells necessary for immune function and bone growth. While there’s not much conclusive nutritional information available on bone marrow, it is organ meat, and organ meats in general are the most nutrient-dense foods, making them highly prized in a lot of traditional cultures, as well as in nature; there’s a reason

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