Brody by Marco Canora

My freezer is usually full of bones. No, I'm not a serial killer; I'm a cook. I love when my home has delectable smells wafting from the kitchen. Early on, I learned that those bits and bobs others throw out can be saved and turned into delicious broths and stocks to enhance future recipes or suffice as a stand alone to sip. I've been doing this since the first Thanksgiving turkey I cooked (age 12) was reduced to a carcass, and my mother taught me how to make stock from it. Now that paleo diet has made such things trendy, my "stock" made from the bones remaining behind from meals has become "bone broth".

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.