Marco Canora

So, how's everyone's 2015 diet goals?

Marco Canora describes himself as a lifer, a professional chef for twenty years. He loves cooking and he loves food. However, like many people who enjoy cooking, it eventually caught up with Canora's health.

He had a wake-up call and decided to make some changes. He would cook healthier. He then created his ten principals for a good food day. These principals include: eating must be enjoyable, cooking empowers you to eat better, proper prior planning prevents poor performance, get in sync with Mother Nature, quality ingredients are everything, eat real food, be a conscious eater, a twinge of hunger isn't the end of the world. diversify, and make indulgences a guilt-free part of the program. His recipes are broken down into: breakfast, salads, vegetables, beans & lentils, great grains, fish, meat & poultry, snacks, and sweets.

So far, my husband and I have enjoyed the recipes I have made from this cookbook. My favorites include: New York City Jewish-Style Chicken Soup, Flavor-Pounded Chicken, and Ginger-Scallion Turkey Burgers.

Yet, some of the advice in the book needs to be taken with a grain of salt, so to say. If you eat a lot of fast food and switch to this book, you will be healthier. But if you already have a healthy diet, some of the recipes call for a lot of carbs and oil, and you probably won't see a difference. I applaud Canora for making personal changes. Still, he is in the business of making food taste good and it's easier for men to lose weight than women. So, that needs to be taken into consideration. Personally, the book includes many ideas that can be tweaked into a healthier recipe. Use fat-free Greek yogurt and leave the coconut oil behind.

In conclusion, I enjoyed this cookbook and Canora's story. For me, his snacks and sweets are a better choice to bring to large family gatherings over the commonly used traditions. For reluctant health eaters, this book would be a gentle introduction. It's a fair start to a good health day.

I received this book from the Blogging for Books program in exchange for this review.… (mais)

Appearance

Slim and portable, warm colors, vibrant photos, and a textured cover make this cookbook hip and easy to reference.

Pros

Having minimal experience with broth-making, or rather, having tried and failed, this volume provided the information I needed to make a successful, from scratch creation. The author provides valuable information on types of bones to use, roasting or not roasting, storing, making a Remy, and other personal tips so that even if you do not follow the recipes verbatim you can make educated choices about what to include in your pot. For more experienced broth makers the recipes include diverse flavors such as mushroom, fish, and seaweed broths. Importantly for me, the chicken broth recipes are economical at less per quart than the ready made liquid I can purchase at the store.

Cons

I still have questions. A full half of the book is dedicated to touting Canora’s mission to revolutionize the world through broth, supplemented with information about the actual cooking process. I wish that, instead, more recipes were offered, especially ideas for using up the meat after I’ve boiled it. Though substituting worked for me, I had a difficult time finding the exact kind of bones this cookbook recommends. The price of beef bones and cuts, not to mention specialty mushrooms, makes the non-chicken broth ingredients too expensive for me to use on a regular basis. I would have appreciated some alternative suggestions for making these flavors in a billfold-friendly way.

Who will like this book?

If health is on your priority list, this book will be an exciting find. Canora’s primary focus is the healthy side of bone broth, explaining in detail its benefits for relaxation, healthy bones and joints, and detoxing to name a few. The bone parts he recommends also have health in mind, and he explains his reasoning behind them. If, like me, your goal is the satisfaction of being independent of store-bought products, not to mention obtaining a richer flavor than commercial line food can provide, this cookbook should also be pleasing.

See more reviews at Book On a Crag

Note: I received this book from bloggingforbooks in exchange for my honest review.… (mais)

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 broths 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 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.… (mais)

Brodo: A Bone Broth Cookbook by Marco Canora and Tammy Walker rejuvenates the ages old tradition of broth making. This book packs a lot of information into a small package with recipes, history, and, most importantly, techniques. Master the technique, and you are free to create your own recipes. What rings clearly throughout the book is Chef's Canora's passion for his food and his food lifestyle choices.

Read my complete review at: rel="nofollow" target="_top">http://www.memoriesfrombooks.com/2015/12/brodo-bone-broth-cookbook.html

Reviewed for the Blogging for Books program… (mais)