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. Mastering Stocks and Broths also 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.
Join author Rachael Mamane for a discussion and tasting about Mastering Stocks and Broths! Rachael will talk about stocks and broths from a historical and nutritive perspective as it relates to modern agriculture and popular scientific trends, followed by a Q&A session and tasting. Please note that Rachael will sign copies of the book purchased at Book Larder.
Can't attend this event but still want a signed copy of the book? Order it here for shipping and instore pickup.