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

Rachael Mamane, Adam Danforth (Foreword by)

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A culinary journey into the science behind fundamental stocks and bone broths, with over 100 recipes for both home cooks and professional chef

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 importance of quality sourcing
  • The practical and health benefits of stocks and broths
  • Detailed methodology on how to develop, store, and use stocks in a home kitchen.

 

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

Publisher: Chelsea Green Publishing
Original Binding: Hardcover
Pages: 464 pages
ISBN-10: 1603586563
Item Weight: 2.2 lbs
Dimensions: 7.0 x 1.5 x 9.0 inches

Booklist–

"Mamane’s exhaustive guide to understanding and preparing stocks and broths aims to be the definitive modern guide to the subject. Mamane illuminates the science, history, and cultural anthropology of this all-important culinary foundation, in addition providing step-by-step instructions. As chef and owner of Brooklyn Bouillon, she is an authority on the challenges and importance of sourcing high-quality ingredients and speaks with abundant first-hand experience about its benefits, from animal welfare to the environment to the cooking pot. The book’s first half covers those major principles, then 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. Mamane even includes directions to up-cycle leftover fats and bones into cosmetics, fertilizer, and other home products. A full-throated ode to slow food cooking and a zero-waste ethos.”

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.