Broth and Stock from the Nourished Kitchen

When I first dipped into this book, I figured it would be yet another watery discourse on long-simmering bones and veggies. Oh how wrong I was: Jennifer McGruther combines poetry and kitchen pragmatism in her colorful descriptions regarding the creation of nourishing stocks and soups. In addition to clear and informative recipes, the author's devotion to her subject reminds me strongly of Okakura's "The Book of Tea" and other treatises that provide practical instruction while waxing lyrically on something novice cooks might consider mundane. Although I've only tried a few of the recipes in the book, the ones I have attempted have all benefitted from McGruther's insights into flavors and suggestions for best results. As for the book's often seductive prose, here's just a bit of her artistic sensibility mixed with earthy directions when it comes to a Japanese dish: "This nabemono makes for a delightful presentation at the table, as you set the pot on a hot pad or trivet and lift the lid to release a plume of aromatic steam that dissipates to reveal beautifully colorful vegetables and just-opened clams."
I plan to use this book in my kitchen and will recommend it to others. The prose and the enticing photos have also driven me to check out McGruther's terrific website, "The Nourished Kitchen." Brava, Ms. McGruther!