“This is a most beautiful book to look at and to read, and it’s a courageous one, too, for as the author herself says, ‘making broth is an experience in delayed gratification,’ not something we have much experience with today. But this patient tending of the pot which makes full use all the ingredients we bring into our kitchens, is perhaps just what’s needed to foster mindfulness, deliciousness and health. I love the promise and stillness of Broth and Stock from the Nourished Kitchen.”
— Deborah Madison, author of Vegetable Literacy
“Many people have been starting to discover the health benefits of simple, basic broth, and discovering how much richness and complexity it can add to any dish. Broth and Stock from the Nourished Kitchen will help you discover the wisdom of your grandparents’ approach to eating and will get you thinking about what you can do with broth. Even the most experienced cook will be inspired to create something new.”
— Anya Fernald, CEO and Co-Founder of Belcampo Meat Co. and author of Home Cooked
