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Mastering Stocks and Broths — by Rachael Mamane

$35.00 USD

2018 James Beard Foundation Book Award Finalist, “Single Subject” Category

“Top Ten Cookbook of 2017. Mamane’s exhaustive guide to understanding and preparing stocks and broths aims to be the definitive modern guide to the subject.

— Booklist

Whether you're a home cook or a professional chef, rule #1 is that stocks and broths are the foundation of good cooking. Yet information on their use is often relegated to the introductions or appendices of cookbooks. The ability to use 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 and that every kitchen needs. 

In Mastering Stocks and Broths, Rachael Mamane 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. With a playful emphasis on the value of zero waste with readers 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.

It 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.

Mastering Stocks and Broths offers specific methods to produce a variety of meat, poultry, seafood, and vegetable stocks and broths. Each is followed by distinctive recipes that rely on the slow-simmered brews and their byproducts, such as veal marrow dumpling soup, requiring the marrow as well as veal stock and chicken stock, or clams in saffron emulsion, which uses shellfish, stock, clam liquor, and whey.

Most importantly, however, Mastering Stocks and Broths teaches you that a good stock takes time which is part of the pleasure. Making stocks is meditative and meaningful, if you allow yourself the occasion. You and your kitchen deserve Mastering Stocks and Broths!

BOOK DESCRIPTION

Format: New, Hardcover

Published: June 21, 2017

Publisher: Chelsea Green Publishing

ISBN:  9781603586566

Pages:  464 pages

Dimensions:  9"inches H x 1" inches D x 7" inches W

 Weight: 2 lbs, 3 oz, before shipping

Rating: ✭✭✭✭

ABOUT THE AUTHOR

Rachael Mamane is the chef and owner of Brooklyn Bouillon, a value-added product company that explores ways to minimize agricultural food waste while providing a staple product to home cooks across New York State. Her work in reducing consumptive waste streams has been featured by the New York Times, Modern Farmer, The Splendid Table, and Food Curated.

Her project participation with Feeding the 5000 was supported by the United Nations Environmental Program. She has exhibited at Harvard Law School and participated in early food incubators at Stanford University and Babson College. She is unafraid to spend nights with slow-roasting animals and is genuinely excited about eating carrot tops.