Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them PDF
Preview Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them
Text and photographs copyright © 2016 by Jennifer McGruther All rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. www.crownpublishing.com www.tenspeed.com Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Penguin Random House LLC. Library of Congress Cataloging-in-Publication Data Names: McGruther, Jennifer, author. Title: Broth and stock from the Nourished kitchen : wholesome master recipes and how to cook with them / by Jennifer McGruther. Description: First edition. | Berkeley : Ten Speed Press, 2016. | Includes bibliographical references and index. Identifiers: LCCN 2015036644 Subjects: LCSH: Soups. | Stews. | BISAC: COOKING / Specific Ingredients Natural Foods. | COOKING Courses & Dishes Soups & Stews. | COOKING Health & Healing / General. | LCGFT: Cookbooks. Classification: LCC TX757 .M427 2016 | DDC 641.81/3--dc23 Trade Paperback ISBN 9781607749318 eBook ISBN 9781607749325 eBook design adapted from printed book v4.1 a contents introduction chapter 1 the broth maker’s kitchen chapter 2 master broths and stocks whole chicken broth chicken foot stock chicken bone broth roasted turkey bone broth long-simmered roasted beef bone broth long-simmered roasted pork bone broth fish stock dashi shellfish stock green broth roasted mushroom broth sea vegetable broth double-cooked stock (remouillage) russian chicken skim broth (pena) kitchen scrap broth chapter 3 poultry morning broth broth for infants slow-roasted salt and pepper chicken schmaltz mashed potatoes and gravy with black pepper and fresh thyme chicken soup with parmesan, rice, peas, and lemon thai-style chicken soup with lemongrass and coconut milk (tom kha gai) turkey soup with root vegetables and wild rice cream of chicken soup with parsley and chives yucatán-style lime soup (sopa de lima) chicken in wine with mushrooms, peas, and herbs dashi-braised chicken thighs chapter 4 meat beef tea portable soup quick pho beef consommé with chives and mushrooms beef stew with winter vegetables black bean soup salisbury steak with mushroom sauce galician pork and bean stew with greens (caldo gallego) oxtail soup beef shank with garlic and basil white bean and bacon soup smoky black-eyed pea soup pinto beans and ham hock pork pot roast with sweet potato, ancho chile, and lime spicy chickpea and lamb stew chapter 5 fish pink shrimp chowder seafood stew with lemony parsley pesto salmon, celeriac, and potato chowder with dulse new england clam chowder rhode island clear clam chowder thai-style spicy prawn soup (tom yum goong) simple miso soup with wakame japanese hot pot with miso, clams, shiitakes, and leek (nabemono) chapter 6 vegetables bieler’s broth miso-glazed bok choy springtime risotto with asparagus, green garlic, and chive blossoms roasted allium soup with fried leeks fresh pea soup with spring herbs roasted mushrooms with rye berries roasted beet soup with dill and horseradish sour cream irish vegetable soup carrot and leek soup with thyme roasted tomato and fennel soup tallow-roasted onions with fresh rosemary potato and onion gratin where to shop bibliography measurement conversion charts
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