Brodo: A Bone Broth Cookbook

I've been regularly (every few weeks) making many different kinds of bone broth for several years and have read MANY bloggers and books on the subject. This book, however, is head and shoulders (nose and tail?) above the others. It is, hands down, a fabulous bone broth cookbook for both newbies to the broth-making process and those who have a system down.The book is relatively short (155 pp not counting the index) and to-the-point, written in a friendly, accessible way that is both technically informed and completely comprehendible. Canora's enthusiasm for broth--its history, its healing qualities, its flavors, its flexibility as a simply "sipping" beverage and in all kinds of cooking--shines through without being preachy. Explaining the traditional differences between bone stock and meat broth, he describes his approach as a combination of meat broth and bone stock--"brock" or "stroth," he humorously calls it at one point--to include both body/gelatin (bone stock) and flavor (meat broth). Other reviewers have described the book's recipes for different kinds of broth, add-ins for sipping broths, and a few more involved dishes (e.g., brodo bowls [soups] and risottos--in other words, no extraneous recipes you can't find in other cookbooks. I said this book is concise. And thus its information is really easy to grasp and use.)Although I'm not new to making bone broth, I've certainly learned some new tips and approaches from this book, such as adding vegetables and herbs late in the simmering process so they maintain a fresher flavor (I now do this--it makes a big difference) and placing the stock pot halfway off of the burner to produce a circular simmering movement in the stock: up one side of the pot, over the bones, down the other side, and under the bones (not sure I've mastered this technique yet). And I love the idea of flavorful add-ins, for which he provides simple recipes: chili oils, infused coconut milk, beet kvass, raw bone marrow, and shiitake tea, among others. He does, indeed, discuss the use of apple cider vinegar, which everyone else I've ever read claims helps to draw minerals, collagen, and other nutrients from the bones into the broth. Canora, however, explains that in testing his restaurant's broths made with and without vinegar, there was no difference in the nutrient contents of the finished broths--so he doesn't add ACV. Another way he goes against the current wisdom is that he only simmers his broth 16-18 hours (or less, depending on the kinds of bones), saying that cooking for 24-48 hours is unnecessary.I'm quite excited about the book's "3-day bone broth reset" to rest and heal the gut. I've read about similar bone broth fasts elsewhere and thought about doing one, but now I feel inspired by Canora's ideas for how to do it in a flavorful way. He suggests consuming different bone broths throughout the day, starting in the morning with lighter ones like chicken or veal, progressing through beef, duck, or lamb, and ending the day with his Hearth Broth, a blend of chicken, turkey, and beef--that is, if you happen to have all of these on hand!--and incorporating various add-ins so you don't become bored with a single flavor hour after hour, day after day; add-ins also up the micronutrients you're ingesting.One concern of some new to broth making is how to source 100% grass-fed/pastured bones. Canora provides tips for this. I've made broth in Missouri, Montana, New Jersey, and Southern California and have always been able to procure bones and gelatinous cuts of meat (knuckle bones, chicken feet, oxtails, etc.) from local farmers and ranchers--start by looking around farmers markets and doing some online research. If this local approach fails, there are farmers and distributors who ship nation-wide; one is U.S. Wellness Meats.Okay, I'm getting preachy. One final comment: if only I lived in the East Village and could visit his Brodo window daily! For those of us who can't, this book is the next best thing--and we can feel better because rather than paying $20 per quart, we're making five or six quarts at home for the same price!

This book is well-written, well-organized, and a very interesting read for someone truly interested in having the best health possible, while having foods that provide the most pleasurable experience at the same time. You will read the 'story' of how the decision was made to begin broth in a healthier way, how the public became aware of the availability, and many of the ways a person can affect their own life, and those they care about. The benefits of bone broth are explained, and you will learn how to choose the best ways to make the meats you probably already cook work in a whole new way. Many great cooks seem to be wasting one of the most nutritious ways to enhance an already appetizing meal!After getting acquainted with the origins and science behind bone broth, you will learn how to save, keep, purchase, and store what you need to cook healthy at home! You will learn about bones, bone marrow, and find tons of recipes and methods of cooking your own bone broth. If you aren't getting the most nutrition out of the meats you already use, you will find ways to greatly enhance the flavors of everything you cook, and ways to use many more parts of the bones associated with those meats.This book is a great read, and all through the book you will be reminded of things you probably already knew, but had forgotten because of fast foods, slow cooker meals, one-pot meals, dining in restaurants, take-out, and flash-frozen quick meals at home. Now, not only will you be reminded of what you already knew, but with the information all through the book, you will have a great healthy argument for changing your life-style choices and begin to make every day, meal, and drink choice healthier and more satisfying.The book is very attractive, handles well while reading, and it will also look pretty and appealing on a coffee table or other decorative area as a conversation starter. Whether you want to be an avid user of bone broth, learn about how restaurants evolve, or just find tips to enhance the quality of the foods you already cook, this book will give you new and novel ideas, and inspire you to try and enjoy some new ways to be healthier! I have even reread many portions of the book while livening up my healthy pleasures, which is to love and enjoy everything I drink or eat, while being as healthy as possible at the same time!It's likely to have more quickly for anyone reading this book! I wish I had known about it much sooner, and had been using these techniques in my home kitchen long ago! You, too, can have a better lifestyle while dining!

I love making my own bone broth and purchased this online after trying some broth at Brodo in New York. The recipes are good if you want some inspiration, but please know that in order to make the exact quantities described in the book you will need huge pots.

I've only tried a few recipes, but I am ready to explore new ones. I have not always been successful with bone broth made from other cookbook writers, but Marco's recipes are easy and fool-proof. What I really appreciate is he breaks down the recipe (don't just throw everything in at the same time and let it boil for 20 hours). I achieve a superior broth in less than 1/2 the time. His tips are ingenius. And I've learned some new things - like making use of the bones and herbs strained from the original broth and cooking them again to make a weaker broth that you can add to your next batch instead of water, making for a richer taste. I'm eager to try his recipe for polpettone using the boiled meat still sticking to the bones. I've made chicken broth and beef broth from Marco's recipes and both turned out deliciious and with lots of gelatin and in record time. Highly recommend!

Privo di ogni protezione, con angoli rovinati. Sembra usato...

I love this book. It is down to earth, easy to read, good information and I love his recipes.I have been doing bone broth for my dogs for years but never gave it a thought as to how good it could, would be for me.I would recomment to anyone who wants to really get into the making of bone broth for both the human and pet family.I can use all of his recipes with a few minor adjustments for my furkids.

If you're interested in making bone broth this book is a must-have. I'm making much nicer broth than I used to by following his recipes, also has a great recipe for using leftover boiled meat.The best value cook book I've bought in a long while.

Amazing book. Great quality too. Reminds me of my nonnas brodo back home in Naples.

I wasn't going to buy this book at it's regular price, and bought used. The book is a keeper for sure, it's the special type of book that will be permanent on my book shelf, great price at 2nd hand and great content. Wish I was it was nearer so I could enjoy a cup of Hearth Broth. Thanks Marco Canora for this wonderful book:)