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Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods
James Beard Foundation Book Award Finalist "Top Ten Cookbook of the Year"― Booklist "Mamane’s writing is as beautiful, thoughtful, and caring as her approach to food, the table, and her stocks. And I love [her] intriguing recipes."―Deborah Madison 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. Author 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. 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 also learn: The recipes place an 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. "Mamane’s recipes are truly irresistible." ―Jessica Prentice, author of Full Moon Feast; cofounder, Three Stone Hearth "Read this book. . . . it will heal you."―Camas Davis, butcher; writer; owner, Portland Meat Collective
464 pages, Hardcover
Published June 13, 2017
49 people are currently reading
183 people want to read
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Displaying 1 - 3 of 3 reviews
February 13, 2021
Informative and thorough. The hardback is weighty and seems comprehensive. While it seems useful for beginners, the experience brought and and complexity of the palette used in the recipes should appeal to any level of cook. The book is written by a professional, someone who loves food, and it shows.
Admittedly, much of the book is not for me as a vegetarian and even less of it is vegan. A good knowledge of substitutions is useful for vegans and those of us with allergies. However, the author’s knowledge on the subject matter is clear and their use of vegetables is varied enough to make this a worthwhile book for anyone. Their explanations as to why to use fennel over celery, for example, in a broth was a new take for me, but something I may adopt as a result of this read. I will certainly be saving many of her vegan recipes, and even many of of the others are close enough to be modified.
I was perplexed, however, by some of what she called “cocktail” recipes in the dessert and tonic section where she includes beef and veal broth in even those recipes. Eggs whites, sure, but veal broth? That would give me pause at the bar.
As a Veggie, I was able to find useful knowledge and recipes- especially with regards to basics of safety (how to use ice baths to avoid the growth of harmful bacteria) and methods to improve the overall quality of my broths and soups, no matter the recipe. I appreciated that the author took care to mention sourcing vegetables from local farms and even how their farming methods will affect the nutritional quality of the vegetables. Methods to maximise the nutrient yield from your food and how the cooking methods affect those nutrients are also explained. I do love an author that knows their science.
For meat and sea food eaters this book will doubtlessly find much more useful information and recipes.
Admittedly, much of the book is not for me as a vegetarian and even less of it is vegan. A good knowledge of substitutions is useful for vegans and those of us with allergies. However, the author’s knowledge on the subject matter is clear and their use of vegetables is varied enough to make this a worthwhile book for anyone. Their explanations as to why to use fennel over celery, for example, in a broth was a new take for me, but something I may adopt as a result of this read. I will certainly be saving many of her vegan recipes, and even many of of the others are close enough to be modified.
I was perplexed, however, by some of what she called “cocktail” recipes in the dessert and tonic section where she includes beef and veal broth in even those recipes. Eggs whites, sure, but veal broth? That would give me pause at the bar.
As a Veggie, I was able to find useful knowledge and recipes- especially with regards to basics of safety (how to use ice baths to avoid the growth of harmful bacteria) and methods to improve the overall quality of my broths and soups, no matter the recipe. I appreciated that the author took care to mention sourcing vegetables from local farms and even how their farming methods will affect the nutritional quality of the vegetables. Methods to maximise the nutrient yield from your food and how the cooking methods affect those nutrients are also explained. I do love an author that knows their science.
For meat and sea food eaters this book will doubtlessly find much more useful information and recipes.
June 8, 2018
A very well written comprehensive read
February 9, 2023
Two boring and hard to read. Too much information. Not a good introduction for someone who is beginning to learn broth/stock making.
Displaying 1 - 3 of 3 reviews