Bone broth is a hot topic in slow food and clean eating. Until this summer, I really didn’t give it much thought. I have experience making my own stocks and pretty much dismissed bone broth as a rebrand of a method my grandmother would have seen as basic knowledge, similar to the rediscovery of cultured foods (very cool), which echoes Grandma’s annual sauerkraut and my mom’s homemade yogurt.
Then this summer, my nutritionist put me on a high protein / low carb diet—not a true paleo diet, but close to it. After years of trying to eat low carb through vegetables, it turns out I am a “protein type.” As part of that new way of eating, the nutritionist recommended bone broth as a morning meal and as a snack, if needed. After reminding me of the difference between broth and stock, she explained the nutritional benefits of bone marrow and bone broth from organic, grass-fed beef. But you don’t need a nutritionist to help you understand the health benefits of bone broth—all you need is Marco Canora’s Brodo.
Canora is the chef behind Hearth, an Italian restaurant in New York’s East Village. In November 2014, he opened Brodo as a tiny take-away window at Hearth. Through that window, Brodo serves up cupfuls of nourishing bone broths. From gut-health benefits and anti-inflammatory properties to bone broth recipes and recipes using bone broth, everything you want to know or need to know about bone broth is in Canora’s new cookbook.
In addition to a chapter on the nutritional and healing properties of bone broth, Canora thoroughly explains which bones from which animals are best for bone broth and gives suggestions for tracking down butchers who carry organic, grass-fed, pasture-raised products. To paraphrase, we are what we eat, so we are what our food eats.
The broth recipes themselves cover Brodo’s signature sipping broths (Golden Chicken Broth, Grass-Fed Beef Broth, Hearth Broth, and Polpettone), broths from an array of other animals (duck, veal, lam, pork, fish, lobster, clam), an End-of-the-Month broth, and vegetable broths (mushroom, vegetable, and seaweed). Three additional chapters include recipes for sipping-broth add-ins, risottos, and delicious broth-based soups. All recipes are easy to read and follow.
Brodo offers beautiful photography and is a pleasure to sit down and read. In an interesting two-page spread, Canora summarizes traditional bone broths from around the world. He also offers a chapter on a great 3-day bone broth reset plan, for those who, like me, tend to fall off our nutritional band wagon. His reset aims to give your digestive system a rest and begin to heal after days of overindulging in overly processed, inflammatory foods and drinks. Sounds like the perfect start to the New Year!
Buy on Amazon! Brodo: A Bone Broth Cookbook
Author: Marco Canora with Tammy Walker
New York: Pam Krauss Books. 2015.
160 pages. $20 (hardcover).
ISBN: 0553459503 / 978-0553459500
Disclosure of Material Connection: I received this book through the Blogging for Books program free of cost in exchange for an honest review. I was not paid for my opinion. All my opinions are mine and mine alone.
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