Bone broth
Bone broth, Bone stock, or broth, as many will refer to it, has been around long before the advent of civilization
Since man was able to harness fire and cook in containers, the remains of animals have always been cooked with herbs and vegetables to make a nutrient rich liquid.
Broth became very common in hunting communities in the past, where the carcasses of are cooked in large pots, with spices to produce broths for eating bread and other staples.
Today one might be tempted to ask; why the resurgence of the crude and ancient culinary practice?
Well, the simple truth is that humans are always looking for answers, especially in the areas of wellness and health.
they asked questions as to why the Paleolithic man was so successful and also they looked at wellness levels in communities over time in relation to their eating habit, it was observed that bone broth has a positive correlation with the high wellness and low occurrence of diseases found in such areas.
The Asian have placed much importance on bones from aquatic sources, from fishes of all sizes and other aquatic animals. In the East, broths are majorly made from the bones of game and other large animals, these are mostly used for stews, soups and for braising meats and vegetables and also for making sauces. Broths were most common in preindustrial societies the world over.
This book is written to serve as an educational material, to serve as a guide for the understanding and preparation of bone broth. To shine the spotlight on what bone broth actually is, and to present you with some recipes which you can tweak, twist and remodel to make your own signature bone broths that suit your very needs. This is more of a hand book that should find its own space in the shelves or somewhere in the kitchen
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