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Mastering Stocks and Broths - A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods (Hardcover)
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Mastering Stocks and Broths - A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods (Hardcover)
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2018 James Beard Foundation Book Award Finalist, "Single Subject"
Category "Top Ten Cookbook of 2017"-Booklist 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 Stocks and Broths is the comprehensive guide
to culinary stocks and broths that passionate home cooks and
innovative chefs have all been waiting for. Rachael Mamane, a
self-taught cook and owner of small-scale broth company Brooklyn
Bouillon, is reminiscent of M. F. K. Fisher, Patience Gray, and
Julia Child. She takes us on a culinary journey into the science
behind fundamental stocks and the truth about well-crafted bone
broths, and offers over 100 complex and unique recipes
incorporating stocks as foundational ingredients. Mastering Stocks
and Broths includes a historical culinary narrative about stocks in
the classic French technique as well as through the lens of other
cultures around the world. Readers will learn about the importance
of quality sourcing, the practical and health benefits of stocks
and broths, and detailed methodology on how to develop, store, and
use them in a home kitchen. The recipes place a playful emphasis on
the value of zero waste, turning spent bones, produce seconds, and
leftover animal fats into practical products to use around the
home. Readers will turn to this book when they find themselves
wondering what to do with the carcass of a store-bought roast
chicken and they want to learn how to make every inch of their
vegetables go further. Perhaps most important to remember: a good
stock takes time. This is part of the pleasure-making stocks is
meditative and meaningful, if you allow yourself the occasion.
Building a stock often happens in the background of most kitchens-a
smell that permeates a residence, a gentle warmth that radiates
from the kitchen. Readers will be inspired by Mamane's approach to
truly slow cookery and her effervescent love for food itself.
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