4 out of 5 stars.
I would like to thank Ten Speed Press for providing me with an ARC of this book, via Netgalley, in exchange for an open and honest review.
How great to see a cook book on stocks and broths that brings forth so many different and diverse recipes!
Okay, so yes I am reviewing this fantastic book during my winter and so I might have a bit of a biased towards stocks, soups and the like right now… but I feel this book is just as useful for cooking all year round as stocks and broths suit all seasons.
As I have come to expect with works published by Ten Speed Press, the format, layout and pictures within this book are to perfection. Well laid out, easy to read and enticing from the introductory section through to the full glossy images that relate to the recipes and aren’t just thrown in for padding.
Some readers may also be happy to note that although the recipes are in Imperial measurements, there are some handy, easy to follow conversion tables in the back of the book so it can be used anywhere!
I also loved the variations on stocks and broths shown in the master recipe section. I am so used to such things being heavily based on bones and seafood, so it was good to see an equal balance of vegetarian options too.
The introductory section is set out well; the level of language used is great as it explains things easily without sounding condescending. I feel anyone just starting out with broths and stocks would feel comfortable reading and following the book, as would someone who has done it before and just looking for inspiration (like me). It entices and encourages, rather than lecture and demand… if that makes sense?
Despite my food intolerances, there was still enough ideas in this book for me to want to try a few. I have a chicken frame and some beef leg bones in my freezer that I am inspired to try new ideas – from this book – with. Yes I make stocks and broths all the time, but some of the corresponding recipes shared here have inspired me in how to now use them differently!
Would I recommend this book to others?
Yes I would. I feel it is “user friendly” to all levels of cooking – from your beginners through to experts wanting to try something new. It is easy to read, easy to follow and holds a lot of great advice and ideas I’ve simply not seen in other broth and stock cook books.
Would I buy this book for myself?
Yes I would. I simply CANNOT get some of the recipes out of my mind. I’m looking at you ‘pinto beans and ham hock’! You too ‘schmaltz mashed potatoes and gravy with black pepper and fresh thyme’! Just to name a few. I could happily make things from this book all year round – food intolerances and allergies permitting!
In summary: A great cook book. It’s not just all about how to make stocks and broths, but how to store them and some amazing recipes to them use them in. I highly recommend this book!
Until next time,