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The Magic of Broths
Nick Sandler guides you through bone broths with creative recipes that are not only good for you but also deliciously tasty. Split into sections covering Beef, Pork, Poultry, Fish, Veggie Broths and Steamboats (which are similar to hotpots), The Magic of Broth offers something for everyone. Nick Sandler guides you through bone broths with creative recipes that are not only good for you but also deliciously tasty. Split into sections covering Beef, Pork, Poultry, Fish, Veggie Broths and Steamboats (which are similar to hotpots), plus another that looks at the different approaches to broth diets, The Magic of Broths offers something for everyone.
Broths are great for everyday eating, both at home and on the move, and Nick makes these nutritionally beneficial recipes accessible for the home cook. Comfort recipes such as Pork Fritters in Broth or Chicken Minestrone, as well as speedy options like a Quick Beef Bourguignonne, will satisfy any appetite while more exotic recipes such as Pho or Korean Red Pepper and Shredded Pork provide a more adventurous challenge. With Nick's complete guide to broths you can enjoy this healthy, life-enhancing food to its full potential.
Broths are great for everyday eating, both at home and on the move, and Nick makes these nutritionally beneficial recipes accessible for the home cook. Comfort recipes such as Pork Fritters in Broth or Chicken Minestrone, as well as speedy options like a Quick Beef Bourguignonne, will satisfy any appetite while more exotic recipes such as Pho or Korean Red Pepper and Shredded Pork provide a more adventurous challenge. With Nick's complete guide to broths you can enjoy this healthy, life-enhancing food to its full potential.
- GenresCookbooks
128 pages, Paperback
First published May 7, 2016
11 people want to read
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Displaying 1 - 3 of 3 reviews
November 2, 2020
Some rather good recipes in this book.
June 26, 2016
An upscale guide to an old-school practice.
If you've grown up poor, rural, or frugal, you know that bones are for saving and re-using. Sandler's family has been doing this for ages, and wants to share the wealth with the middle class. I say this because a lot of the ingredients he uses are somewhat pricey, and unless you're comfy dropping a lot of green at Whole Foods on the regular, this won't be your cookbook for everyday (unless, of course, you're a kitchen whiz at substitutions).
All that being said, this is a lovely, intriguing book. The recipes sound uniformly nomtastic, and the accompanying photographs are gorgeous. The preparations are low-maintenance, frequently involving long stretches of simmering or roasting, when you can be doing other things. Getting your hands on the bones might be the hard part, unless you raise livestock yourself or have a great rapport with your butcher. Still, this is a fun attempt to teach some new skills to folks who might not otherwise know about them, and if you're fond of kitchen experimentation, you should give it a look. You can skip the introduction, though, which makes some claims science can't really bear out (though some research is cited, it's perfunctory and inconclusive).
Recommended for larger cookbook collections, as well as in libraries where hipster cooking fads are popular.
If you've grown up poor, rural, or frugal, you know that bones are for saving and re-using. Sandler's family has been doing this for ages, and wants to share the wealth with the middle class. I say this because a lot of the ingredients he uses are somewhat pricey, and unless you're comfy dropping a lot of green at Whole Foods on the regular, this won't be your cookbook for everyday (unless, of course, you're a kitchen whiz at substitutions).
All that being said, this is a lovely, intriguing book. The recipes sound uniformly nomtastic, and the accompanying photographs are gorgeous. The preparations are low-maintenance, frequently involving long stretches of simmering or roasting, when you can be doing other things. Getting your hands on the bones might be the hard part, unless you raise livestock yourself or have a great rapport with your butcher. Still, this is a fun attempt to teach some new skills to folks who might not otherwise know about them, and if you're fond of kitchen experimentation, you should give it a look. You can skip the introduction, though, which makes some claims science can't really bear out (though some research is cited, it's perfunctory and inconclusive).
Recommended for larger cookbook collections, as well as in libraries where hipster cooking fads are popular.
September 16, 2020
Interesting cooking book, definitely will use it 😁
Displaying 1 - 3 of 3 reviews