Broth and Stock from the Nourished Kitchen : Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them
by Jennifer Mcgruther


Overview - A good broth or stock is the foundation of wholesome cooking. From the author of The Nourished Kitchen , come over a dozen master recipes for base stocks, plus forty recipes using these stocks in complete meals.

Broths and stocks have always had a central place in kitchens around the world owing to their ability to comfort, nourish, and heal.  Read more...


 
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More About Broth and Stock from the Nourished Kitchen by Jennifer Mcgruther
 
 
 
Overview
A good broth or stock is the foundation of wholesome cooking. From the author of The Nourished Kitchen, come over a dozen master recipes for base stocks, plus forty recipes using these stocks in complete meals.

Broths and stocks have always had a central place in kitchens around the world owing to their ability to comfort, nourish, and heal. In Broth and Stock from the Nourished Kitchen, Jennifer McGruther, an authority in the traditional foods movement, shares accessible recipes that are appropriate for vegetarians, pescatarians, and meat eaters alike and showcase the nutrient-dense, real food that nourishes the body and soul. The Whole Chicken Broth is the perfect base for Springtime Risotto with Asparagus, Green Garlic, and Chive Blossoms, while the recipe for Fish Stock will bring new life to a classic dish like New England Clam Chowder. People are catching on to this centuries old appreciation of bone and vegetable based broths, and Jennifer McGruther shows how these can be made quickly and cost-effectively at home.

 
Details
  • ISBN-13: 9781607749318
  • ISBN-10: 1607749319
  • Publisher: Ten Speed Press
  • Publish Date: May 2016
  • Page Count: 192
  • Dimensions: 8.9 x 7.5 x 0.7 inches
  • Shipping Weight: 1.2 pounds


Related Categories

Books > Cooking > Specific Ingredients - Natural Foods
Books > Cooking > Courses & Dishes - Soups & Stews
Books > Cooking > Health & Healing - General

 
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