Stock seems hard, a skill hard-won by grandmothers and chefs over time. It has the aura of a secret elixir, one that can only be earned via hours spent laboring over a hot stove that has built up patience and callouses alike.
But here’s the real secret. Stock is one of the great kitchen equalizers – the exact element that lets you stand toe-to-toe with those grandmas and chefs. And we’re going to teach you how to put in a little bit of effort to make the rest of your week effortless.
Stock, Broth and Bowl: Recipes for Cooking, Drinking & Nourishing, is a new cookbook from Jonathan Bender, the founder of The Recommended Daily (who only occasionally writes in third person), and Andrews McMeel Publishing that will hit bookshelves in the beginning of December. [Those nice folks are also putting out Cookies & Beer this October.]. In it, you’ll find nine recipes for stock (including a recipe for bone broth and a pair of vegetarian stocks), courtesy of the Local Pig’s Alex Pope and Uncommon Stock/Genesssee Royale Bistro’s Todd Schulte.
In addition to advice on sourcing, straining and storing, this cookbook will also teach you how to add spices and herbs to the stock to transform it into drinking broth. Stock, Broth & Bowl also includes more than 20 recipes (ancho chile chicken tacos, perfect green hummus, a rocking chileatole from Port Fonda’s Patrick Ryan) that extract deep flavor from the stock – we might as well take advantage of the work you put in to make it – and four separate cocktail recipes from Justus Drugstore’s Arturo Vera-Felicie.
This winter, you’ll get to slurp, sip and eat your way through cups and bowls of delicious, deep-bodied stock and broth. You can pre-order copies if you’d like (that would be fine with us too). And then get ready to Stock, Broth & Bowl.