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Title:

The magic of broths : 60 great recipes for healing broths and stocks, and how to make them / Nick Sandler ; photography by Ali Allen ; illustrations by Ruth Ferrier.

Author:

Sandler, Nick.

Allen, Ali, photographer.

Ferrier, Ruth, illustrator.

ISBN:

9781909487413

Personal Author:

Sandler, Nick.

Physical Description:

127 pages : color illustrations ; 24 cm

Content Type:

text

Media Type (RDA):

unmediated

Carrier Type:

volume

Contents:

Broth diets -- Beef broths -- Pork broths -- Chicken & duck broths -- Fish broths -- Veggie broths -- Steamboats.

Subject Term:

Soups.

Added Author:

Allen, Ali,

Ferrier, Ruth,

Format:

Books

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Library	Item Barcode	Shelf Number	Status
Searching... Medina - Lee-Whedon Memorial Library	34103001776584	641.813 SAND (HOME 6)	Searching... Unknown

Nick Sandler will guide you through bone broths with creative recipes that are both good for you and deliciously tasty. Broth will be split into 6 sections covering Stocks, Brunch and Lunch, Packed Lunch and Picnics, Family Food, Hearty Weekend Broths and Entertaining and Shabu Shabu. Broths are great for everyday eating, both at home and on the move, and Nick makes these nutritionally beneficial recipes accessible for the home cook. Comfort recipes such as Pork Meatball Broth with Tomatoes and Sliced Onion, or Lamb Hotpot will satisfy any appetite, while more exotic recipes like Sour Lime Broth with Squid provide a more adventurous challenge. With Nick's complete guide to broths you can enjoy this healthy, life-enhancing food to its full potential.

Author Notes

Nick Sandler is the Creative Chef for Pret a Manger, responsible for recipe development and countless lunches on a daily basis. He is also a freelance development chef, creating new dishes for delis and supermarkets.

Reviews (1)

Library Journal Review

Sandler, former creative chef for Pret à Manger, presents this attractive volume on broths and broth-based soups. The slightly misleading title references 60 recipes for soups and stocks; technically, there are seven for different types of stock. The remaining dishes consider soups, hot pots, and other meals made from broth. The recipes are inventive and span the globe from Flemish Waterzooi to Peruvian lime and Chile broth. All of the stocks and soups are packed with ingredients; these recipes don't skimp on the shopping list or the prep time. Sandler's suggestion is to make stock in big batches, allowing it to be on hand for delicious meals. While he occasionally discusses the health benefits of stock, the concentration is on good eating. Sally Fallon Morell's Nourishing Broth has a more therapeutic aim and includes citations for the health benefits of soups and stock. VERDICT Bone broths remain trendy, and this is a light but solid overview of the subject.-Devon Thomas, Chelsea, MI © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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Author Notes

Reviews (1)

Library Journal Review