Saturday, January 16, 2016
Brody by Marco Canora
Marco Canora also has been making and partaking ofbroths for years, though he is much more skilled, and has a better stocked kitchen than I do. For instance, I tend to throw my ingredients into my crock pot, with water and a touch of apple cider vinegar to help break the good stuff in the bones down. I'm betting that he has multiple stockpots, and someone else to do the dishes. I've never bought veggies and meats/bones to make my broths, simply relied on scraps and leftovers, but given some of the recipes in this book, I just might buy some supplies. Brodo is both the name of the take out window behind his Hearth restaurant in New York City, and the Italian word for broth. It's also the name for this collection of Canora's recipes for brodo and for some other recipes associated with it. My mouth is watering. This was a good find, which I intend to put to use
Thank you to blogging for books and to the publishers for sending me this copy. And thank you for giving me a destination to visit when I next get to New York City.