I thought this was about soup. Nope! It goes way beyond that. The author begins with an introduction of course to broth and stock making, shares the difference between the two and goes into great detail on just how to make many versions of one of the most nutritious foods you can eat. Most people are familiar with broths being meat and poultry based, however, there are green broths, sea vegetable broths, kitchen scrap broths and fish broths.
The recipes go beyond a delicious chicken soup, an amazing new England clam chowder, and a couple others I have not been disappointed with to the best mashed potatoes, miso glazed bok choy, sauces, and the beautiful springtime risotto with asparagus, green garlic and chive blossoms.
Every recipe has a mouthwatering picture accompanying it, and I love the fact that the ingredients are readily available. I give this book a two thumbs up and heartily recommend you add it to your pantry for both your palate and your health.
I received this book from 10 speed press and the opinion is my own.