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Canora - Brodo

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No one has been more responsible for the recent explosion of interest in bone than New York City chef Marco Canora. After completely revitalizing his health by integrating bone broth into his diet, Marco began to make his nourishing broths available by the cupful to New Yorkers from a small window in his East Village restaurant, drawing sell-out crowds virtually from the beginning. No longer just a building block for soups and sauces, bone broths are now being embraced for their innumerable health benefits, from cultivating a healthier gut to greater resistance to colds and other illnesses. In Brodo, Marco shares the recipes for his flavorful, nutritious broths and shows how to serve them year round as well as incorporate them into recipes and as a daily health practice. Perfect for stirring into a broth bowl or a pot of risotto, as a more gentle, supportive alternative to the afternoon caffeine fix, and an immunity and health booster any time, the homey bone broths in...

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Contents
Brodo - photo 1
Brodo - photo 2Brodo - photo 3
Brodo - photo 4Copyright 2015 by Marco Canora Photographs copyright 2015 by Michael Harlan Tur - photo 5
Copyright 2015 by Marco Canora Photographs copyright 2015 by Michael Harlan - photo 6Copyright 2015 by Marco Canora Photographs copyright 2015 by Michael Harlan - photo 7

Copyright 2015 by Marco Canora

Photographs copyright 2015 by Michael Harlan Turkell

All rights reserved.

Published in the United States by Pam Krauss Books, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

www.crownpublishing.com

Pam Krauss Books and colophon are trademarks of Penguin Random House LLC.

Library of Congress Cataloging-in-Publication Data

Canora, Marco.

Brodo/Marco Canora.

1. Soups. 2. Stocks (Cooking) 3. Beverages. 4. Liquid diet. I.

Title.

TX757.C345 2015

641.813--dc23

2015018539

ISBN9780553459500

ebook ISBN9780553459517

Photographs by Michael Harlan Turkell
Cover design by Marysarah Quinn

v4.1

a

Also by Marco Canora Salt to Taste A Good Food Day with Tammy Walker - photo 8Also by Marco Canora Salt to Taste A Good Food Day with Tammy Walker - photo 9

Also by Marco Canora

Salt to Taste

A Good Food Day

(with Tammy Walker)

contents
foreword BY FRANK LIPMAN MD Id known of Marco Canora well before we - photo 10foreword BY FRANK LIPMAN MD Id known of Marco Canora well before we - photo 11
foreword BY FRANK LIPMAN, M.D.

Id known of Marco Canora well before we actually met in person because Ive long been a fan of his wonderful restaurant Hearth, and I had eaten there many times before he came to see me as a patient. Since then Ive gotten to know the man behind the stove: smart, stubborn, and really interested in the way food can contribute toor, conversely, adversely affectour overall health. At our first meeting we argued for more than an hour about gluten. Not surprisingly, it was hard for an Italian chef to hear that foods so central to his diet, like bread and pasta, might be contributing to some of the symptoms and poor health that had brought him to my office. Despite that argument, we hit it off, and have continued to talk about food and health as our friendship has grown.

As we worked together to address some of the health issues Marco wrote about in his previous cookbook, A Good Food Day, I gradually saw him make significant changes to his diet, changes Im excited to see on the menu at Hearth. One element of his diet that hasnt changed, though, is his devotion to daily servings of broth, a practice he observed even before he started cooking professionally and now considers a cornerstone of his diet. I heartily approve of this practice.

In fact, Ive been recommending bone broth to my patients for years because its so good for the gut. Like Marco, many of my patients initially come to me for problems with their guts. In addition to lifestyle changes, including reducing stress and restoring healthy sleep patterns, my treatment plans always include dietary modifications too. Along with more fermented foods and probiotics, I urge patients to incorporate one or more servings of collagen-rich bone broth into their daily regimen, year-round. This simple change can have significant benefits in conjunction with better lifestyle choices.

Of course, the fact that Marcos broths are absolutely delicious makes this particular recommendation pretty easy to swallow. Its one thing to point patients toward something that doesnt taste good, but a morning and afternoon mug of broth is a treatment most of them warm to quickly. The broths served at Brodo, which any home cook can re-create with the help of the recipes in this book, are so fantastic that drinking them is really a pleasure, as flavorful as it is functional.

Im not the only one to appreciate the benefits of these nourishing drinks. Thanks to Marco and others touting its restorative and healing properties, bone broth is being widely hailed as the new green juice, to which I can only lift my mug in support. A properly made green juice can certainly be part of a healthy diet, but too many commercial blends contain excessive sugar, which can lead to inflammation and blood sugar spikes. Bone broth, in contrast, has more protein and fewer carbohydrates than green juice, and is less likely to cause blood sugar levels to surgeor plummet. If I had to choose between a serving of juice or a mug of bone broth, in most instances Id opt for the broth.

Ill continue recommending broth regardless of whether it remains the quaff du jour. After all, its been used for centuries in most cultures, and is clearly much more than a passing trend. In the hands and kitchen of a great chef like Marco Canoraand now anyone with access to this book, a good-sized stockpot, some meaty bones, and a little patienceits a healing elixir that can form the cornerstone not only of delicious soups and dishes, but of a healthy relationship with food.

If this is your first foray into making broth, you couldnt ask for a better guide than Marco; if not, youre sure to find tips to help you get the most from your time at the stove and recipes to expand your broth repertoire in delicious new directions. Either way, I know youll find the effort and attention required to prepare exceptional broths like those youll find here, a most worthwhile investment in your health and well-being.

introduction For the past five years the common thread of my work has been an - photo 12introduction For the past five years the common thread of my work has been an - photo 13

introduction For the past five years the common thread of my work has been an effort to prove that healthy and delicious can go hand in hand. Nothing speaks to this better than a perfectly seasoned cup of bone broth. Sure, it has a list of curative and restorative health benefits as long as my arm. But what I love most about bone broth is that even if you put all thoughts of nutrition aside, youll still want to make it a regular part of your diet simply because its so delicious and satisfying. Thats why youll find me sipping a warm mug of Hearth broth every afternoon all year long, day in, day out.

Of course, I had a regular bone broth habit well before I knew anything about its health benefits. I was lucky enough to grow up with a Tuscan mother who made broth from scratch routinely, and it factored into a lot of our meals, especially during the holidays. So besides its wonderful, deep flavors, bone broth also evokes a comforting sense of nostalgia every time I have a cupful. Its a sentimental food for me, and its been part of my life since long before I opened Hearth or even thought of a career in the kitchen. Certainly as long as Ive been cooking professionally, the ritual of making and cooking with broth is as essential to my kitchen as

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