Stocks and broths are the foundation of good cooking, yet information on their use is often relegated to the introductions or appendices of cookbooks.
Until now there has not been a comprehensive culinary guide to stocks in the canon, save for snippets here and there.
Hard to believe, since most passionate home cooks and professional chefs know that using stocks and broths--both on their own and as the base for a recipe--can turn a moderately flavorful dish into a masterpiece.
Mastering S.
Chelsea Green Publishing Company Mastering stocks and broths: a comprehensive culinary approach using traditional techniques and no-waste methods, hardcover/rachael mamane
