Nourishing Broth: An Old-Fashioned Remedy for the Modern World

I wasn't sure what a whole book on broth with 325 pages consisted of but I took a gamble. I'd learned to make broth from my mother and my grandmother but used it more as a stock for soup bases and in other cooking. I am a cookbook collector and let this sit for a year before feeling motivated to read and use it. I waited until I realized broth could help me heal my leaky gut which has not self-resolved after almost three full years of living avoiding foods I am now intolerant to (gluten being just one of them). I have felt great since going Paleo earlier this year and wanted to take further steps now that I'd received more testing that showed severe damage in my gut lining, severe inflammation, an imbalance of my microbiome. If something as simple as eating bone broth daily can help me heal it's cheap and easy and I'll give it a try. Part I is 48 pages teaching us what is in bone broth and why and how it helps the human body. This is more than I wanted to know, I am glad it is here but I was in the mood to just dive in. Part II is about 80 pages and goes into detail by health condition explaining how drinking (eating) bone broth on a daily or very regular basis can heal each condition: osteoarthritis, rheumatoid arthritis, scleroderma, psoriasis, wound healing, infectious disease, digestive disorders, cancer, mental health and how it can help "sports and fitness" and anti-aging. By skimming parts that are relevant to me I started to feel like bone broth can cure everything and that anyone not drinking it daily is a fool. That's not the attitude of the author but the book makes you think that bone broth is a miracle and the elixir of life. I was more excited than ever to start drinking it daily. Part III is 150 pages of recipes from home cooks as shared via online discussion groups. The basic technique is chapter 20 and is 12 pages long. There are 34 pages of stocks and broths, followed by meals, appetizers, soups, sauces, grain and legume dishes, broths for breakfast and tonics. The 25 pages of notes cites references for studies, research and medical claims made in the book. This is good for the naysayers or doubters. As with other books about special diets or ways of eating (ie anti-inflammation diet, diets that avoid a certain common food group, Paleo) this book is not just recipes but explains why eating this and eating this way on a regular basis is good for the body for wellness or to heal the body. Do you want all this info? Some people do and some do not. As with other cookbooks one could say, "I could dig for recipes free on the Internet so why buy a cookbook?" Yes it is true, you can find recipes online but if you are a cookbook user and buyer you already know you'd rather have a convenient source of tested and tried recipes at your fingertips instead of gambling on Internet recipes which range from poor to excellent (you don't know until you've tried them). Will you want to make every single recipe? Probably not but isn't that the case with every cookbook you ever used? This is a great resource for those who want the health info and want recipes right on their own bookshelf. The paper is almost like newspaper and on the first reading some of my pages ripped, I wish all cookbooks had thicker paper of high quality. Still I am rating this on the words and recipes so I rate it 5 stars = I Love It. I have already put the techniques to use and the major change from the ways taught to me by my mother and grandmother is to add in chicken feet, pork feet and/or beef feet into the broths to boost the collagen and other nutritious qualities. The technique in the book really works (I use stovetop cooking).

I am reading this book at the moment and I love it! Sally Fallon's books, Nourishing Broth and Nourishing Traditions, may be the most important wellness related books I own. Who would have thought that the subject of collagen, bones, fat, skin, muscle meat, and chicken feet could be so interesting and easy to read about. My husband was happy to hear that chicken fat has so much collagen in it, the next time we fill up the freezer with chicken thighs, the skin will be intact. When I was considering the fact that chicken skin had so much collagen in it, I thought of the many occasions when I've peeled off the skin and set it aside thinking it was not healthy to me to eat and that it was "bad" fat for some reason, I've noticed this with other women also. But my dear husband will gladly take the skin from me and enjoy it, as will some other men I've observed. Perhaps they are more in tune what their body needs. I currently take about 14 different nutritional supplements daily to the tune of hundreds of dollars, as well as high quality organic foods and grass fed beef. All of this, while uplifting and helpful, is also a stressor financially, and every cell in my body tells me that this is not the total truth to having a healthy and balanced state of being. So if I can improve my health, by nourishing my total body / mind by eating broth loaded with collagen, amino acids, and other nutrients, why would I not do that? I believe that the authors have the highest integrity and by sharing this information, give the world a tremendous gift. Thank you for sharing the knowledge, and teaching, so that I can do for myself and my family in my own home, on my own terms. For those interested, I just bought a new Pressure Cooker / Slow Cooker by "Instant Pot", off Amazon.com, about $135.00. It was the only slow cooker I could find that had a stainless cooking pot, instead of a teflon pot. In the last couple years I have also become of huge fan of the DR Weston Price Foundation. Sally Fallon Morrell offers several free lectures on this site that I've found to be very informative. There are also numerous articles that she and others have authored about various subjects.

Excited for this book and desperately in need of the information inside. I've been on a vegetarian diet for 16 years and my body is slowly breaking down. On my quest to find out why, I stumbled on this book. Just got it in the mail and thumbing to parts I'm seeking to learn ahead of others. It's paperback, and how I wish it was available in a hardcover because I can easily see myself using this information for years and even pass it on to my family. Wish the paper quality was better, it's printed on what looks like newsprint and likely not acid free which could stain over the years. This book is a treasure and deserves better quality paper. There is no color except for the cover and back. The pages are black and white. The illustrations by Mary Woodin are beautiful and wish there were more inside. I know the information is the most important but being that the illustrator did such a wonderful job I wanted to see more. From the parts I already read it's told in a way that's understandable and interesting with stories and real life experiences. Already loving the information and this vegetarian (me) is actually looking forward to try a recipe. I included photos of the physical parts of the book and more importantly the table of contents. Note: I purchased this copy on my own and I was not given a free copy to review. While I am a Vine contributor/reviewer and it currently appears on my profile, this review was not prompted by Amazon Vine.

Great book. Lots of details confirming why it’s a good way to introduce foods into your diet

Interessant &. Ungewöhnlich.

Great book for restoring health with broth.

This is an absolutely marvellous book. It deals with the issues of great and wholesome food and recipes for cooking with it. There is a plethora of books, articles and web material promoting and offering food that is anything but healthful and nourishing. Sally Fallon Morell takes a different approach, showing how to obtain the best results from unadulterated ingredients. She manages to do so without falling into the trap of being a member of the "Food Police". But she takes on the diet fiends and purveyors of suspect ingredients. She challenges all the prevailing fads and fallacies built around mistaken ideas about fats, grains and the pronouncements from what has becomes a tribe of diet dictators. She brings fine erudition to the task of showing just how badly mistaken are the standard "orthodox" proponents of the diet and health brigades. Just imagine . . . Butter is a "Health food". The recipes are beautiful examples of how good healthy food can be prepared. Some of them require more time than the modern kitchen trends, but the results are something else altogether. I have tried a number of recipes and realised that I have been working with some of them myself for years. Maybe that's because I learned to cook before most of those reading this were born. I also bought a copy of "Nourishing Traditions" which was written before "Nourishing Broth". That book is more text oriented along with recipes, and really constitutes a forerunner to the Broth book. If you are short of time, try a weekend end production run and obtain a freezer full of good stuff for weekdays and for times when you need the healing effects of "Nourishing Broth". I recommend both books as a start to understanding just how good food can (and is supposed to) be.

Livre très bien fait avec une partie théorique qui explique bien les diverses propriétés des bouillions les études qui s'y rapportent et un peu d'histoire aussi. Mais ce qui fait de ce livre un ouvrage complet sont les recettes qui suivent cette partie théorique. Il y a d’abord quelques pages qui donnent une explication pratique des outils et principes de base de la préparation des bouillons en général puis des recettes détaillées et même des recettes de sauces dans lesquelles on peut incorporer certains de ces bouillons. Dommage qu'il n'y ait pas une traduction française mais pour ceux qui lisent l'anglais sans trop de souci je recommande ce livre à 100%