The Bone Broth Secret: A Culinary Adventure in Health, Beauty, and Longevity

What an interesting book. It gave me confidence to give it a go. Bone broth tasted good and makes good supply of stock. I will be going back to this book again and again.

This book tells you just about everything you could possibly want to know about the health benefits of bone broth and how to make it yourself. It contains extensive recipes too.

This book has completely changed my life!!! It is my culinary bible! If you are into very healthy and comfort eating then you should try this book.

Great book about the benefits and uses of bone broth. A bunch of recipes, ready to try

I love this book, has taught me so much and now I am eating differently and feeling much healthier with more energy, Thank you so much Louise and Heather

Excellent book! Beautifully presented and illustrated.

Just wow

I've come across a certain amount of talk on the internet on the subject of bone broth, recently, and since I have been taking collagen as a supplement for some months I was interested to read further. I wasn't surprised to find that one of the authors, Heather Dane, has Ehlers-Danlos Syndrome, a congenital collagen disorder which causes problems throughout the body, from hypermobile joints to gut issues and more. Replacing collagen won't cure EDS, but it might alleviate some of the symptoms. Dane's co-author, Louise Hay, turned to bone broth after a cancer diagnosis.Both authors are evangelical about their topic, and the first part is about the history of bone broth, the science behind it, and the practicalities of making and including it in everyday life. Part II is the bulk of the book, recipes for making it and for using it. Finally, the appendices contain information on the contributors and their stories, and more general recipe information like conversion charts.Of late, bone broth has become fashionable in the US, with street stalls selling it as an alternative to coffee, so it certainly makes sense to produce a book telling people how to make their own. It's not difficult - the basic instructions, after all, are to take meat bones and simmer them. You can roast them first or not, as you choose, and add vegetables for more flavour if you want to. You can use any meat bones or even fish to make a flavourful broth. This stock needn't be limited to simply being the base for soups, excellent though those may be: the book includes recipes for making very neutral-flavoured broths as well, which can be more versatile.A neutral bone broth can even be an ingredient in desserts. It's silly that I find myself reading an ice-cream recipe that includes bone broth with a slight sense of "eeuch" when I am perfectly prepared to make desserts with gelatine, which is simply bone broth in its powdered form. I should say at this point that there are lots of recipes - soups, meat dishes, fish, desserts - so that, should you choose to, you could embrace bone broth as the authors have done, and include it in every meal. It hasn't persuaded me, I have to admit. If I had an Aga, and could make stock (I find "bone broth" both unwieldy and over-trendy) conveniently, I would do it much more often, and I'll certainly continue to make it for individual dishes (tip: the inclusion of a ham hock in home-made salt beef results in the most unctuous meal you could possibly wish for, and yields enough left-overs to make sandwiches heavenly for days), but I'm not turning over my life to it, I'll keep taking the collagen capsules. For the real convert, however, there are also recipes for cocktails and for cosmetic treatments.It's an attractively-produced book with good, tempting illustrations. I do rather wish that, instead of repeating the same set of instructions for each recipe that uses the same process, they had simply included them at the start of the section (I thought if I read that one should be careful about blowing the top off the blender one more time, I'd scream), but I suppose they intend it as an everyday cook-book. It did come over as a book for people who don't actually cook, but anything which encourages people to make food themselves is good as far as I'm concerned. Certainly, if you have a condition like EDS, or any of the conditions which tend to go along with it - arthritis, IBS, and so on - you should consider taking a look, and changing your diet. I haven't mentioned the other trendy word, "paleo", but if you're considering that, then this book is probably for you, but even as the basis for a sensible, healthy, home-cooked diet it has a lot to offer.My copy was courtesy of NetGalley.

This book inspired me so much that I got a slow cooker to try out the recipes. In true Louise Play fashion the book is light, fun and extremely healing. The book is complete with affirmations to use in the kitchen. There are so many recipes to choose from including highly nourishing bone broth recipes. There is also recipes for soups and the book introduces ingredients I’ve never heard of before that are nutritional powerhouses. I bought this book to help me to cook recipes to heal my body and I know that this book I’ll be carrying with me for a lifetime! This book is a must 💚💚💚 for anyone looking to cook up healing and nourishing elixirs. So happy with this purchase and the information I’ve learned within! 5 stars easy!

Otro libro tan informativo como práctico. Recetas con ingredientes comunes o fáciles de conseguir, diferencia entre caldo de carne (meat stock) y caldo de hueso (bone broth) según el protocolo GAPS,... Sólo he echado en falta más imágenes.

Great recipes and ideas. This book continues to be a goto for me even after 4 years I think! And thats with my veg boyfriend dropping me because he couldn't cope!

Not really a guideline. Should have the paper book. Not suited for an EBook. You want to go back and check. I hate these ebooks. Stories OK, not these type of books. Anyway be happy.

I love this book and I loved making Bone Broth. I found all the bones that I needed at Sprouts. They were so helpful and I'll be going back to them again to buy more bones. I was going to use a crock pot to make this but when I saw how many bones I had, I decided to cook it on the stovetop instead. After coming to a boil, I let it simmer for 36 hours. The house smelled pretty good! After 24 hours, I added in onions, garlic, celery, carrots and a bay leaf. These are things I already had and I wanted to give the broth more flavor. NOTE: I didn't have any cheesecloth but fortunately had some muslin that I used to strain the broth. I would recommend either getting cheesecloth or the fine strainer recommend in the book. This has been such a satisfying experience making this. My first batch is currently cooling down and waiting to go in the fridge so that I can separate the fat from the broth. I'm so pleased with the outcome that I'm ordering another book for a wonderful friend of mine.