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Brodo: A Bone Broth Cookbook

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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 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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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 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.

30 review for Brodo: A Bone Broth Cookbook

  1. 5 out of 5

    Amanda Rogozinski

    Appearance Slim and portable, warm colors, vibrant photos, and a textured cover make this cookbook hip and easy to reference. Pros 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 Appearance Slim and portable, warm colors, vibrant photos, and a textured cover make this cookbook hip and easy to reference. Pros 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. Cons 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. See more reviews at TheWillowNook.com Note: I received this book from bloggingforbooks in exchange for my honest review.

  2. 4 out of 5

    Pattie Tierney

    First of all, before I even get into the content of this book, or how I felt about it, I have to get something off of my chest; I hate the term “bone broth,” it's a misnomer. The very words are going to send vegetarians fleeing, and with good reason as it tends to present a rather frightening image. It may also have you thinking that meatless broths are not included in this book. After all, mushrooms have no bones, vegetables have no bones, clams have no bones (a shell is not a bone, don't argue First of all, before I even get into the content of this book, or how I felt about it, I have to get something off of my chest; I hate the term “bone broth,” it's a misnomer. The very words are going to send vegetarians fleeing, and with good reason as it tends to present a rather frightening image. It may also have you thinking that meatless broths are not included in this book. After all, mushrooms have no bones, vegetables have no bones, clams have no bones (a shell is not a bone, don't argue with me). And, call me old fashioned, but I grew up with the word “stock” (as in beef, chicken, and vegetable), and am likely to continue calling it as such. Whew. I feel much better now. Marco Canora's book Brodo, A Bone Broth Cookbook is a must have, no bones about it (if you'll pardon the pun). This is a book that should be on the shelves of every home cook, its importance being similar to that of Irma Rombach's Joy of Cooking. The key ingredient in any soup or stew, in many sauces and casseroles, is a good stock base. This book teaches you how to make that base. Forget the flavorless stocks that you've been buying in cartons or cans, buy this book instead, and delve into the fascinating world of making your own. The depth of flavor, not to mention added nutrition that homemade stock is going to give your dishes is going to be remarkable. While there are many differences between a good cook and an average one, one of the main ones is a good quality stock. Making your own is going to improve every dish that you prepare. This book has an interesting back story. Canora, after a health scare years ago, decided to add more nutrition to his diet via flavorful broths. This endeavor was a success, and, because he wanted to share his knowledge, began selling his flavorful broths by the cupful from a window in his East Village restaurant. It was a hit, and thus this book was born. It is no secret that broths are healthful. Grandma knew this years ago when she'd bring you chicken soup any time you were ailing. Now there is actual science behind the healing properties of this healthful liquid. The great value of this book, of course, is in teaching you how to do it. This book is equal part text and recipes. You will learn a lot about the author, his experiences, and absolutely everything you have every wanted to know about broth. You will learn how to put your own personal spin on the broths through the addition of various add-ins and infusions. In addition to recipes for the broth itself, you will also find recipes for using the broths such as delicious risottos, and what a difference homemade broth is going to make in your next batch of risotto! The recipes in this book are for making large (read: 9 quarts in some cases) of broth. Don't be put off by this. Recipes can be halved or quartered. I was particularly intrigued by the mushroom broth because I love all things mushroom, and am always looking for ways to improve my homemade mushroom soup, so made this recipe first. I pulled a four-quart stock pot out of the cupboard and adjusted the quantity of ingredients accordingly. It was marvelous! One thing I found here is that even a seasoned veteran like me can learn something new. In all of my years of making stock, I had never roasted or seared any of the vegetables beforehand. Learning this technique alone is well worth the cost of the book. What an amazing richness this gives even the simplest of broths! Highly recommended. Disclaimer: I was provided with a complimentary copy of this book by Blogging for Books in exchange for an honest review.

  3. 5 out of 5

    Lauren

    I've been waiting to post this review because I wasn't entirely sure how to go about it in a fair way---after all, the book itself is good, the problem lies with me. See, I learned something while reading, reviewing and trying recipes from this book: I don't like bone broth. I desperately want to be on the bone broth bandwagon, you see. I have gut issues, and I know that bone broth is amazing for helping with leaky gut, digestive issues, etc. So when I saw this on Blogging for Books, I was stoked. I've been waiting to post this review because I wasn't entirely sure how to go about it in a fair way---after all, the book itself is good, the problem lies with me. See, I learned something while reading, reviewing and trying recipes from this book: I don't like bone broth. I desperately want to be on the bone broth bandwagon, you see. I have gut issues, and I know that bone broth is amazing for helping with leaky gut, digestive issues, etc. So when I saw this on Blogging for Books, I was stoked. I ran out to my closest health food store to find some bones, and I patiently waited for the book to come in the mail. Marco is a bone broth badass. There are so many great recipes to choose from in this handy little book, complete with photos. The recipes are easy -- the most difficult part is finding the bones. Luckily Marco gives you all of the tools you need to find bones, tools, and techniques. It was easy to understand and follow. I made beef broth (using grass-fed beef bones). I followed the basic recipe so I knew I couldn't mess it up. It smelled great, but skimming the fat made me want to vomit. I ultimately couldn't keep down more than a sip because I'm a total weenie when it comes to that. I did use the broth for a beef stew, though, and it was great. But as far as a sipping broth goes? Count me out. In all, this is a handy little book to keep around if you're interested in trying out the magical healing qualities of bone broth. I rated this a 5/5 --- the photos were gorgeous, the book was laid out great, it featured plenty of tips and techniques, and the directions were easy to follow for beginners. L I received a free copy of Brodo from Blogging for Books in exchange for an honest review.

  4. 4 out of 5

    Diane Estrella

    The author is very generous in sharing many of his restaurant's recipes in this book. I was amazed at how many recipes he did share and the quality of each one. I truly feel like I could do this and incorporate many of these recipes into my weekly meal plans and diet. I've heard for a while now about the healing benefits of broth and have made my own chicken stock after saving the carcass of a chicken we had eaten. That is a very simple broth compared to what the author offers in Brodo. The recip The author is very generous in sharing many of his restaurant's recipes in this book. I was amazed at how many recipes he did share and the quality of each one. I truly feel like I could do this and incorporate many of these recipes into my weekly meal plans and diet. I've heard for a while now about the healing benefits of broth and have made my own chicken stock after saving the carcass of a chicken we had eaten. That is a very simple broth compared to what the author offers in Brodo. The recipes are not difficult to follow and offer the truest way of extracting the bone marrow to its fullest potential. The author gives suggestions of exactly what types of proteins to use and possibly where to obtain them. Specific recommendations are also provided on how to store the broth and additional recipes are given that transform the broths into soups, stews, and risottos. For anyone wishing to incorporate bone broths into their diet, this book is a must have. It is jam-packed with knowledge and the encouragement to begin a new way of "eating." I received a free copy of this book from Blogging for Books for my honest review. The opinions expressed here are my own.

  5. 5 out of 5

    Michael

    I like that bone broth is becoming a thing. As a broth man myself, I appreciate this. Tried the golden chicken broth recipe from here, and it's delicious. I like that bone broth is becoming a thing. As a broth man myself, I appreciate this. Tried the golden chicken broth recipe from here, and it's delicious.

  6. 5 out of 5

    Maciej Sitko

    Marco Canora is the kind of a sales guy. He badly wants you to buy something. He wants you to buy an idea of drinking stock* the way you'd have coffee. He wants you to have it in a coffee mug every morning. To argue his case, he reaches out for half-truths or anecdotal evidence regarding health benefits of bone "broth" (or shall I say stock*). Majority of claims in the book have no references to actual research data. To his defence, Marco does admit that he oftentimes prefers anecdotal "evidence" Marco Canora is the kind of a sales guy. He badly wants you to buy something. He wants you to buy an idea of drinking stock* the way you'd have coffee. He wants you to have it in a coffee mug every morning. To argue his case, he reaches out for half-truths or anecdotal evidence regarding health benefits of bone "broth" (or shall I say stock*). Majority of claims in the book have no references to actual research data. To his defence, Marco does admit that he oftentimes prefers anecdotal "evidence" rather than actual research to prove that something works. Fair enough. But there is no evidence for glucosamine improving the joint health, or that excess consumption of cartilage, gelatin or bone marrow makes any substantial difference. With the health benefit off the table, the so-called Bone Broth becomes a marketing gimmick. The whole difference between stock and broth is that the former is made with the involvement of bones, the latter not. Bone broth is an obvious oxymoron. Oxymoron made up for the sake of a new trend, which is drinking chicken, beef, or vegetable stock, casually on the way to work, on the way back home, and so forth. But does it work? I'd argue that it doesn't. I made most "broth"recipes from the book and found no secret reason for this craze. The recipes are bland and create uninteresting stocks flavour-wise. I would not drink something like this on the way to work, it feels like its missing too many ingredients to be yummy. Let's take an example. For 12 pounds of meat, Marco advises to put 2 carrots, 3 onions, 6 celery stalks, a couple of bay leaves and a tablespoon of peppercorns. In the end, a stock with such ratio, the veggies would not be noticeable at all. So why bother with those aromatics at all if you add so much meat? Atop of that, with the advisory 3-5 hours of cooking, the vegetable taste will dull down, since veggies have a maximum extraction of 2 hours. Anything longer than that will damage their input into the stock and the stock itself, making the stock very bitter. All in all, I tried to see the purpose and how that bone broth craze works out. I understand that Marco wanted to make business on his newfound idea, but I simply cannot buy it. It doesn't work. 2/5 *- Since "Bone Broth" is a marketing steal that describes stock.

  7. 4 out of 5

    Stephen

    Perhaps you saw Marco Canora eliminated from the finale to Season 3 of "Next Iron Chef." Or perhaps you have read his 2009 cook book "Salt to Taste." He runs several restaurants on New York City; one of them serves bone broth out a little window on the alley. Chef Marco is enthused about bone broths. He consulted Dr. Frank Lipman concerned several health problems and came away with enthusiasm for changing his diet. There is no doubt that making your own bone broth will enhance your cooking: it i Perhaps you saw Marco Canora eliminated from the finale to Season 3 of "Next Iron Chef." Or perhaps you have read his 2009 cook book "Salt to Taste." He runs several restaurants on New York City; one of them serves bone broth out a little window on the alley. Chef Marco is enthused about bone broths. He consulted Dr. Frank Lipman concerned several health problems and came away with enthusiasm for changing his diet. There is no doubt that making your own bone broth will enhance your cooking: it is a great basis for soups, sauces and risotto. It is less clear that drinking three cups a day will cure all known diseases, will extend one's lifespan past 100 years and will bring world peace to every corner of the globe. But you know how enthusiasm can suppress one's rational skepticism and increase one's breathless volume. The book is a useful addition to the culinary library of anyone who wants to go beyond canned stocks and broths to make their own. The varieties discussed are impressive: beef, veal, chicken, fowl, lamb, mixed, fish, mushroom, vegetable. Their use in risotto is also demonstrated although, if you're good enough to make your own broth, you're plenty good enough to make your own risotto without a recipe.

  8. 4 out of 5

    Shaleah

    This is a cookbook I will read again. The process of making bone broth is not complicated, it just takes time. I was happy with the recipes I did try and look forward to ones I didn't. The bone broth recipes are huge--made for gallons. Even halving the recipe was too large. But the basics are there and can be adjusted to what I have on hand. This is a cookbook I will read again. The process of making bone broth is not complicated, it just takes time. I was happy with the recipes I did try and look forward to ones I didn't. The bone broth recipes are huge--made for gallons. Even halving the recipe was too large. But the basics are there and can be adjusted to what I have on hand.

  9. 4 out of 5

    Victoria

    Packed with lots of interesting information, techniques, and delicious recipes. Between this book and Dr. Kellyann's Bone Broth Diet book, my husband and I have joined the bone broth movement. Having lots of fun making broth together, using recipes and techniques from both books and also creating our own delicious broths. It's so easy. Packed with lots of interesting information, techniques, and delicious recipes. Between this book and Dr. Kellyann's Bone Broth Diet book, my husband and I have joined the bone broth movement. Having lots of fun making broth together, using recipes and techniques from both books and also creating our own delicious broths. It's so easy.

  10. 5 out of 5

    Karina

    Wish it was easier finding the bones and parts needed to make these, haven't found anyplace yet that has these. Also wish the recipes were in smaller portions. Wish it was easier finding the bones and parts needed to make these, haven't found anyplace yet that has these. Also wish the recipes were in smaller portions.

  11. 4 out of 5

    Nora St Laurent

    I was excited to see this bone broth cookbook. Even more thrilled at how these broth tasted. Oh, Wow! I was first introduced to this Chef and read about his journey into wellness after his health wake up-call 5 years ago; in his cookbook titled A Good Food Day. I too experienced amazing healing in my stomach through just drinking bone broth. The bone broth I made last year didn’t even compare to the broth in this book. My husband and I made Hearth broth and the grass-fed beef broth. They are ri I was excited to see this bone broth cookbook. Even more thrilled at how these broth tasted. Oh, Wow! I was first introduced to this Chef and read about his journey into wellness after his health wake up-call 5 years ago; in his cookbook titled A Good Food Day. I too experienced amazing healing in my stomach through just drinking bone broth. The bone broth I made last year didn’t even compare to the broth in this book. My husband and I made Hearth broth and the grass-fed beef broth. They are rich with flavor, comforting, taste amazing and satisfy. I like how Marco talks about the nutritional benefits and healing abilities of bone broth for the gut, joints, as well as skin and immunity. He found it gave him more energy and a zest for life. He was busting to share this with his customers. He’s had a restaurant for years that had the ability to serve customers through a window that faced the street. He opened Brodo in Nov. 2014. He focused on three signature broths: chicken, beef and Hearth broth (which is a beef, chicken and turkey broth). The chef says, “In this book I share all of the basics: where to buy bones, what kind to look for, the tools I recommend and the key techniques to use to develop flavor and get the most bang for your buck of every batch…I’ll show you how putting just an hour or two of active cooking times a week make bone broths a part of your everyday diet…..I’ve also included a look at why it’s considered the world’s first comfort food. I explore the medicinal effects of drinking broth and dig into all the ways that bone broth is a functional food.” The author goes on to say, “Bone broth is filling, hydrating, and incredibly restorative in a way that caffeinated drinks can’t match.” He discusses the major components and healing benefits of bone broth. He says, “We’ve a history of being fed misinformation as far as what to eat for better health. I prefer to educate myself as best I can and experiment to find out what works for me.” I have found the same to be true with me. I was in so much pain with my stomach last year I was willing to try anything. I was astounded by how well bone broth worked. I stopped drinking it but this Chef has incorporated bone broth in his daily diet. Instead of reaching for the mid-afternoon coffee he reaches for bone broth to fully recharge his energy level. I loved the variety of broths in this book: Roasted Lamb broth, Duck broth, Veal broth, Smoky port broth, End of the month Broth, Fish broth, Clam broth, Mushroom broth, Vegetable broth just to name a few. You can look for these items to go on sale and/or start out with Chicken and beef broth. One thing that surprised me was the chapter on Broth Add-ins. It kind of reminded me of Star Bucks in that you can ADD any item to your coffee to create the flavor you desire. The Chef does the same in this chapter. I found it helps me think about broth in a whole new light. The add-ins can be Infused Coconut Milk, Fresh Turmeric, Roasted Garlic Puree and he lists more. This author’s last chapter is on Risotto. He says, “Brodo bowls are simple soups that combine the goodness of long-cooked broth with fresh vegetables, whole grains, powerful add-ins, and, in some cases meat.” I’m looking forward to trying the other broths in this book. Because these broths taste wonderful I might be able to do like this Chef has done – incorporate them in my everyday life not just at the start of a New Year!! Disclosure of Material Connection: I received a complimentary copy of this book from Blogging for Books site. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising” Nora St. Laurent TBCN Where Book Fun Begins! www.bookfun.org The Book Club Network blog www.psalm516.blogspot.com Book Fun Magazine www.bookfunmagazine.com

  12. 5 out of 5

    Havers

    „Brodo“ ist der neue Trend in den Vereinigten Staaten, der mit Sicherheit in Kürze auch seinen Weg in die europäischen Großstädte finden wird. Anstatt Kaffee-to-go verkauft der New Yorker Koch und Gastronom mit italienischen Wurzeln, Marco Canora, Trinkbrühen im Becher, die mit Sicherheit der Gesundheit wesentlich förderlicher sind als das koffeinhaltige Getränk. Mittlerweile ist Canora auch unter die Autoren gegangen und hat mit „Brodo. Das Brühenkochbuch für Gesundheit & Genuss“ einen Ratgeber „Brodo“ ist der neue Trend in den Vereinigten Staaten, der mit Sicherheit in Kürze auch seinen Weg in die europäischen Großstädte finden wird. Anstatt Kaffee-to-go verkauft der New Yorker Koch und Gastronom mit italienischen Wurzeln, Marco Canora, Trinkbrühen im Becher, die mit Sicherheit der Gesundheit wesentlich förderlicher sind als das koffeinhaltige Getränk. Mittlerweile ist Canora auch unter die Autoren gegangen und hat mit „Brodo. Das Brühenkochbuch für Gesundheit & Genuss“ einen Ratgeber veröffentlicht, in dem er zum einen interessantes Hintergrundwissen über die gesundheitlichen Faktoren der Knochenbrühe, zum anderen aber auch konkrete Rezepte für deren Herstellung vermittelt. Entgiftung und Infektbekämpfung sind die Hauptpunkte, auf die Canora sein Augenmerk richtet, wobei aber nicht verschwiegen werden sollte, dass eine eigenhändig zubereitete Brühe jedem Fertigprodukt aus dem Supermarkt vorzuziehen ist, kommt diese doch ohne Geschmacksverstärker oder andere chemische Hilfsmittel aus. Natürlich erfordert dies Zeit, aber da man die Brühen in größeren Mengen auf Vorrat herstellen kann, rechnet sich der Zeitaufwand allemal. Canora erklärt die Grundlagen und Utensilien, gibt Tipps zur Beschaffung der Ausgangsmaterialien und erläutert die Zubereitung der unterschiedlichen Brühen (Gemüse, Fisch und Fleisch), die nicht nur als Getränk, sondern auch als Basis für diverse Rezepte wie Risotto oder verschiedene Eintöpfe, hier Bowl genannt, weiterverwendet werden können. Abgerundet werden die Brodo-Rezepte durch verschiedene Einlage und Extras, die das Ausgangsprodukt um interessante Geschmacksdimensionen erweitern und so für Abwechslung sorgen. Problematisch erscheint mir in den Grundrezepten allerdings die Ausgangsmenge. Canora geht von einem 16-Liter-Topf aus, und ich bezweifle, dass dieser in normalen Haushalten zur Ausstattung gehört. Das sollte aber kein Hinderungsgrund sein, denn die Rezepte lassen sich problemlos herunter rechnen, sodass man auch eine wesentlich geringere Gesamtmenge zubereiten kann. Allerdings sollte man immer Aufwand und Ergebnis im Blick behalten, denn der Zeitaufwand für die Vorbereitung der Brühe ist nicht zu unterschätzen. Aber das Endergebnis ist in der Tat jeden Aufwand wert.

  13. 4 out of 5

    Amy

    My freezer is usually full of bones. No, I'm not a serial killer; I'm a cook. I love when my home has delectable smells wafting from the kitchen. Early on, I learned that those bits and bobs others throw out can be saved and turned into delicious broths and stocks to enhance future recipes or suffice as a stand alone to sip. I've been doing this since the first Thanksgiving turkey I cooked (age 12) was reduced to a carcass, and my mother taught me how to make stock from it. Now that paleo diet h My freezer is usually full of bones. No, I'm not a serial killer; I'm a cook. I love when my home has delectable smells wafting from the kitchen. Early on, I learned that those bits and bobs others throw out can be saved and turned into delicious broths and stocks to enhance future recipes or suffice as a stand alone to sip. I've been doing this since the first Thanksgiving turkey I cooked (age 12) was reduced to a carcass, and my mother taught me how to make stock from it. Now that paleo diet has made such things trendy, my "stock" made from the bones remaining behind from meals has become "bone broth". Marco Canora also has been making and partaking ofbroths for years, though he is much more skilled, and has a better stocked kitchen than I do. For instance, I tend to throw my ingredients into my crock pot, with water and a touch of apple cider vinegar to help break the good stuff in the bones down. I'm betting that he has multiple stockpots, and someone else to do the dishes. I've never bought veggies and meats/bones to make my broths, simply relied on scraps and leftovers, but given some of the recipes in this book, I just might buy some supplies. Brodo is both the name of the take out window behind his Hearth restaurant in New York City, and the Italian word for broth. It's also the name for this collection of Canora's recipes for brodo and for some other recipes associated with it. My mouth is watering. This was a good find, which I intend to put to use Thank you to blogging for books and to the publishers for sending me this copy. And thank you for giving me a destination to visit when I next get to New York City.

  14. 4 out of 5

    Sandra Noel

    I have just recently been introduced to bone broth and had made one batch of beef bone broth. I couldn't wait to dive into this book! Brodo is filled to the brim with information, tips and recipes to make amazing bone broth at home. I decided to go with the Golden Chicken Broth, and I was not disappointed. Such a rich, healthy, lovely broth! I love the fact that you can do almost anything with these broths. My second daughter had her birthday today and requested Chicken Enchiladas. I used my Gol I have just recently been introduced to bone broth and had made one batch of beef bone broth. I couldn't wait to dive into this book! Brodo is filled to the brim with information, tips and recipes to make amazing bone broth at home. I decided to go with the Golden Chicken Broth, and I was not disappointed. Such a rich, healthy, lovely broth! I love the fact that you can do almost anything with these broths. My second daughter had her birthday today and requested Chicken Enchiladas. I used my Golden Chicken Broth to poach the chicken breasts as well as in the sauce itself. I love that I get some added health benefits even when I'm not just drinking the broth. There are so many broths to choose from. You can start with a simple chicken broth or go with something else such as veal, lamb, duck, fish, clam, vegetable and many, many more. There are lovely recipes at the back of the book to use your new bone broth in to make delightful dishes for your family. Join the bone broth movement! Add to your health while making delicious bone broths to drink or to cook with. It's worth it!! I received a copy of this book from Penguin Random House LLC through the Blogging for Books program for my honest review. All thoughts and opinions are my own.

  15. 5 out of 5

    Mazzou B

    This new cookbook is a must-have for every household! It features basic recipes for every kind of bone broth you need to make! With this delightful book, you will no longer have to look broth recipes and methods online and scroll through dozens of ''the best'' ways to make it. Also, you won't have to flip through dozens of your cookbooks to find these recipes. All the recipes are in one concise volume. This book which is published by Pam Krauss books through Crown Publishing, is really pleasing This new cookbook is a must-have for every household! It features basic recipes for every kind of bone broth you need to make! With this delightful book, you will no longer have to look broth recipes and methods online and scroll through dozens of ''the best'' ways to make it. Also, you won't have to flip through dozens of your cookbooks to find these recipes. All the recipes are in one concise volume. This book which is published by Pam Krauss books through Crown Publishing, is really pleasing to the eye as well and will make the perfect statement in your kitchen or on your coffee table! I never would have imagined myself saying that about a bone broth cookbook. But here you have it: this book is a must-have. I received this book from the publisher in exchange for my honest review. Thanks!

  16. 4 out of 5

    Taryn

    There are several cookbooks that hit the market each week and rare are the ones that one ends up actually using after the initial flip through. I’ll admit I was a little hesitant about a book solely on Marco Canora’s famed broth, brodo in Italian, but this cookbook certainly offers more than a one size fits all helping of it. I found the book to be extremely informative about the nutritional properties of bone broth and the recipes were clearly written with good photos to boot. As it is the new There are several cookbooks that hit the market each week and rare are the ones that one ends up actually using after the initial flip through. I’ll admit I was a little hesitant about a book solely on Marco Canora’s famed broth, brodo in Italian, but this cookbook certainly offers more than a one size fits all helping of it. I found the book to be extremely informative about the nutritional properties of bone broth and the recipes were clearly written with good photos to boot. As it is the new year and the time for numerous health resolutions, I couldn’t think of a better healthy, lifestyle book to make use of for the cold days of winter ahead. Disclaimer: I received this book from Blogging for Books in exchange for my honest review

  17. 5 out of 5

    Scott Pierce

    Need to make some broth to find out.

  18. 4 out of 5

    Nada

    Brodo: A Bone Broth Cookbook by Marco Canora and Tammy Walker rejuvenates the ages old tradition of broth making. This book packs a lot of information into a small package with recipes, history, and, most importantly, techniques. Master the technique, and you are free to create your own recipes. What rings clearly throughout the book is Chef's Canora's passion for his food and his food lifestyle choices. Read my complete review at: http://www.memoriesfrombooks.com/2015... Reviewed for the Blogging Brodo: A Bone Broth Cookbook by Marco Canora and Tammy Walker rejuvenates the ages old tradition of broth making. This book packs a lot of information into a small package with recipes, history, and, most importantly, techniques. Master the technique, and you are free to create your own recipes. What rings clearly throughout the book is Chef's Canora's passion for his food and his food lifestyle choices. Read my complete review at: http://www.memoriesfrombooks.com/2015... Reviewed for the Blogging for Books program

  19. 5 out of 5

    carole brewer

    According to this book (and many others) bone broth is the new green juice. It is definitely trending. If you are looking for relatively unbiased information and good recipes (from award winning Chef Marco of NYC's Hearth) along with techniques for making and using bone broth this book is for you. You check out the recipes for three basic broths and more on my review on my blog Chicago Eats. Link: http://www.chicagonow.com/chicago-eat... According to this book (and many others) bone broth is the new green juice. It is definitely trending. If you are looking for relatively unbiased information and good recipes (from award winning Chef Marco of NYC's Hearth) along with techniques for making and using bone broth this book is for you. You check out the recipes for three basic broths and more on my review on my blog Chicago Eats. Link: http://www.chicagonow.com/chicago-eat...

  20. 4 out of 5

    Sebas JP

    Loved it. A must read if you are interested in all that bone broth can provided to you and your family: health, nutrition and lots of smiles. Nicely written and illustrated little book.

  21. 4 out of 5

    Kimberly

    This book includes the reasons why we should include bone broth into our diet and many interesting recipes for bone broths--beyond chicken bases.

  22. 4 out of 5

    Ernest H. Helmer

  23. 5 out of 5

    Brooke Stouffer

  24. 5 out of 5

    Theresa Girolami

  25. 5 out of 5

    Ivette A. Torres

  26. 5 out of 5

    Therese

  27. 5 out of 5

    Harper

  28. 5 out of 5

    Anna Dundas

  29. 4 out of 5

    Amanda

  30. 4 out of 5

    Emily

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