Marco Canora

Brodo: A Bone Broth Cookbook

Buch

No one has been more responsible for the recent explosion of interest in bone than New York City chef Marco Canora. After completely revitalizing his health by integrating bone broth into his diet, Marco began to make his nourishing broths available by the cupful to New Yorkers from a small window in his East Village restaurant, drawing sell-out crowds virtually from the beginning. No longer just a building block for soups and sauces, bone broths are now being embraced for their innumerable health benefits, from cultivating a healthier gut to greater resistance to colds and other illnesses. In Brodo, Marco shares the recipes for his flavorful… Mehr

CHF 26.90

Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)

Versandfertig innerhalb 1-3 Werktagen

V106: Fremdlagertitel. Lieferzeit unbestimmt

Produktdetails

Weitere Autoren: Turkell, Michael Harlan (Fotogr.)

ISBN: 978-0-553-45950-0
EAN: 9780553459500
Produktnummer: 17951162
Verlag: Crown Pub Inc
Sprache: Englisch
Erscheinungsjahr: 2015
Seitenangabe: 160 S.
Masse: H20.8 cm x B17.2 cm x D2.0 cm 507 g
Gewicht: 507

Über den Autor

As a chef, restaurateur, and cookbook author, MARCO CANORA has been doing his part to promote delicious, simple, and healthful food. He is the restauranteur behind Hearth, Insieme, and Terroir, has cooked at Gramercy Tavern and at Craft with Tom Colicchio, and is the author of Salt to Taste and A Good Food Day. He was a contestant on Food Network's Next Iron Chef and teaches cooking classes every summer in Tuscany. He lives in New York.