Stock, Broth & Bowl — my new cookbook from Andrews McMeel Publishing that will save dinner — is out today. What does that mean? That means, trusty readers, you can snag it off the actual (or virtual) bookshelf in a store and bring it home for your bookshelf. And then comes the best part, when you start to make stock and dishes like perfect green hummus from that stock you just made.
But what is Stock, Broth & Bowl? The book is meant to help you dip your toe in the delicious waters of making stock. It’s about a little bit of effort at the beginning of the week in exchange for a lot of deliciousness and easy dinners on weeknights. There are nine stock recipes (fine herb and shrimp broth, orange & guajillo chile turkey stock, cremini mushroom & thyme stock), including a recipe for bone broth, created by the Local Pig’s Alex Pope and Uncommon Stock/Genessee Royale Bistro’s Todd Schulte. Each of the recipes produces two to three quarts of stock, which is just enough to make a dish or two or store a sensible amount in your freezer.
Stock, Broth & Bowl then teaches how to turn that stock into drinking broth, as well as prepare two to three dishes (ancho chile chicken tacos, seafood stew and perfect green hummus) using that stock. And for those that are willing to be a bit adventurous, SBB also has cocktail recipes featuring stock, including a savory Bloody Bull, from Justus Drugstore’s Arturo Vera-Felicie and the recipe for Chileatole from Port Fonda’s Patrick Ryan.
Right, but why stock? Stock has become intimidating and mystical, but it’s one of the easiest ways to get incredible flavor for your Wednesday dinner. I really wanted to create a primer for people who want to learn about stock, but might not have somebody to teach them or the time to immerse themselves completely in a stock pot. With Stock, Broth, & Bowl, I understand that committing four hours to anything is tough for people right now. So, this isn’t about perfection. It’s about making something tasty that is worthy of your time and effort.
But, wait, didn’t you just have a cookbook come out? I did. Wild year, right? Cookies & Beer is on shelves too. It’s 40 recipes from bakeries, pastry chefs, and breweries around the country. I tested each of those recipes (I have the butter wrappers to prove it) and designed a beer pairing for each cookie. It also teaches you how to find the right beer for Girl Scout Cookies and packaged cookies like Oreos while baking with spent grain. It is joyful and blissfully life-shortening.
Can I get a signed copy? Yes, you can. I’ll be signing copies of Cookies & Beer at Boulevard’s Thirsty Thursday event from 4 to 7 p.m. on December 10. I’ll be at Barnes & Noble in Zona Rosa on Sunday, December 13, at 2 p.m. to sign Cookies & Beer and Stock, Broth & Bowl.
What else can I do? Spread the word. Buy copies. Start making stock. Enjoy the holidays with your family and friends.