Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods
| Author | : | |
| Rating | : | 4.72 (648 Votes) |
| Asin | : | B072XL8XM2 |
| Format Type | : | |
| Number of Pages | : | 189 Pages |
| Publish Date | : | 2016-06-03 |
| Language | : | English |
DESCRIPTION:
Kudos!”Deborah Madison, author of Vegetable Literacy and In My Kitchen“Equal parts inspiration and encyclopedia, this fabulous book will be reached for again and again. It truly does contain everything you need to know to let broths and stocks enrich your kitchen with nutrition, flavor, and depth. Mamane’s recipes are truly irresistible, and the science and history she weaves throughout add multilayered meanings to the guidance she provides, inviting you on an adventure with each dish she offers.”Jessica Prentice, author of Full Moon Feast; cofounder, Three Stone Hearth “Rachael Mamane takes stock making to a whole new level in Mastering Stocks and Broths, from making a basic stock to the many ways of thickening and flavoring this fundamental ingredient into delicious sauces, gravies, soups, and stews. A full-throat
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. This is part of the pleasure—making stocks is meditative and meaningful, if you allow yourself the occasion. 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. 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 be inspired by Mamane’s approach to truly slow cookery and her effervescent love for food itself.. 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. Until now th
She has exhibited at Harvard Law School and participated in early food incubators at Stanford University and Babson College. 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