Publisher's Weekly Review
Chen and Mojica, owners of Bone Deep & Harmony, an N.Y.C.-based bone broth store, laud the healing powers of bone broth in this convincing and appealing new book. Touting benefits such as increased vitality and improved digestion, the authors cite numerous ways in which regular consumption of bone broth, which is simply the extracted gelatin and nutrients from slowly-simmered bones, helps repair damage to the lining of the gut; that damage, they state, is the source of many modern ailments, including inflammatory diseases and autoimmune conditions. Broth, they assert, has a soothing and fortifying effect on the body and imparts flavor and texture to meals, whether served on its own or used as a building block. They offer up a wealth of recipes for tasty everyday meals as well as surprising uses such as bone broth Bloody Marys, breakfast oatmeal porridge, and tequila consommé. They provide basic recipes for numerous broths, including beef/bison, lamb/goat, poultry, pork, and fish. The vibrant and flavorful dishes include Vietnamese pho; risotto with asparagus, sweet peas, and tarragon; and arroz negro con pollo. Full of sage guidance and soul-warming recipes, this new book will bring the wonders of bone broth to a wide and receptive new audience. (Jan.) © Copyright PWxyz, LLC. All rights reserved.
Booklist Review
For years, many innovative chefs have touted the use of bone marrow in a variety of dishes, from breakfast porridge to desserts. Chen and Mojica, owners of Bone Deep & Harmony, take that creation a few steps further, proclaiming that cooking with the core of the animal leads to a more nutrient-rich diet, adding amino acids, collagen, gelatin, iron, and others to meals. Though the scientific evidence is still not overwhelming, the authors do make a decent case for the development time needed to make bone broth (and not just beef, by the way). There are 50-plus recipes, such as Vietnamese pho, bone-broth chia-seed pudding, tequila consommé, and seafood miso soup, and no one cuisine dominates. The authors do set up readers for success by devoting attention (including color photographs) to the basics, along with equipment; more unusual ingredients (e.g., animal knuckles and feet); and a distinction between broth, stock, and bone broth. There are also recipes for soap, lip balm, bouillon, and baby food, all manufactured from beef broth.--Jacobs, Barbara Copyright 2016 Booklist
