9781603586566-1603586563-Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods

Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods

ISBN-13: 9781603586566
ISBN-10: 1603586563
Author: Mamane, Rachael
Publication date: 2017
Publisher: Chelsea Green Publishing
Format: Hardcover 464 pages
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Book details

ISBN-13: 9781603586566
ISBN-10: 1603586563
Author: Mamane, Rachael
Publication date: 2017
Publisher: Chelsea Green Publishing
Format: Hardcover 464 pages

Summary

Acknowledged authors Mamane, Rachael wrote Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods comprising 464 pages back in 2017. Textbook and eTextbook are published under ISBN 1603586563 and 9781603586566. Since then Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods textbook was available to sell back to BooksRun online for the top buyback price of $ 4.07 or rent at the marketplace.

Description

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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