The author begins with the history behind making broth which I found very interesting. Some of the other things she touches on in the book are the differences between broth, stock and bone broth. It was very helpful how she explained the difference. There are lots of bonuses in making your own broth. The author says, “…Broth is not the stuff of quick and easy thirty-minute meals, so plan accordingly…good food takes good time.”
There is a wealth of helpful information along with beautiful color photos that make me want to try everything. She tells readers where to find bones for stocks and bone broth. To make it less expensive, she explains freezing and pressure canning.
Some of the recipes that I want to try are Chicken Scrap Broth, Schmaltz Mashed Potatoes with Gravy, Black Pepper and Fresh Thyme, Chicken Soup with Parmesan, Pink Shrimp Chowder, Salmon, Celery and Potato Chowder, and Irish Vegetable Soup. The recipes have easy-to-find ingredients, health benefits of the broth listed and serving sizes.
Nora St. Laurent
Collection Support Aide
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