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

I am now on 2000mg a day low sodium diet. Not as low as others. But it limits me to 500 max for a complete meal. A big problem area is soups and sauces. Affordable one are very high in sodium. Low sodium one can be expensive and many lack flavor. So rereading this and some others to make stocks and broth that are low enough in sodium but also are not bland and tasteless.

This is an excellent reference for all types of stocks and sauces. If you’re into do it yourself without all the additives, this is your book. It’s both practical and aspirational. I’m a serious home cook who makes all of my own stocks and sauces. This is an excellent reference especially to go to the next level. Also highly recommend Culinary Artistry for your library.

The book begins with a number of essays preliminary to disclosing technique. I am an impatient person. If I didn't think broths and stocks to be important, I would not buy such a book, so why are you writing whole chapter-long essays to tell me what I already know? How silly. The techniques are described in a very complete and careful way and the ways of making many stocks and broths are described in all detail. The detail is sufficient for a person to modify them as needed. At home, we may not need a broth clear enough to pass muster in a restaurant. Because the real information is present, precise, and abundant, I can go back and enjoy the introductory essays at leisure. At first, I don't really care about the author's road trips from the west coast to the east. Later, when I know what I came to learn, those become more interesting. The book is a little chatty for my tastes, but I don't see how anyone serious about learning to cook correctly could pass it up. I know of no other book of this quality for the subject, and the subject is very necessary to good cooking.

I really like how simple and interesting the things that you can make a broth or stock from

This is serious cooking - not hard, but if you want to learn something for one meal - download something from the internet or buy broth from store - either a good choice. This book helped me understand why simple broths are simple, yet complex and why a good broth makes all the difference when cooking something special. The author and her instructions and explanations are welcome and awesome - love this!

Already crazy delighted with this book after using a couple of recommendations from this author. We harvested 4 of our turkeys yesterday, and two will be Christmas dinner. I used the necks, gizzards, and feet to make the stock/broth (sorry, those are still interchangeable for me) I'll be needing for the final cooking.I will NEVER-EVER-EVER ***not*** skim my broths again, I WILL wait to add aromatics, and I WILL be careful to ladle out the broth from the pot instead of pouring.I haven't read everything in the book yet; I've reviewed perhaps 25%... But I'm also really looking forward to seeing how to use the spent bones and veggies in pet food and so on, because I want to honor the animals we raise for food by using every possible part of them to the fullest extent. Ms. Mamane is definitely going to help me do that!

What a terrific resource! As an avid home cook who loves making soups, stews, risottos and sauces, I tend to cook a pot of stock regularly to form the base of my meals. I've been through at least a dozen other books on stocks and broths and have to say this really takes the top prize. I have never found such a complete, well thought out and well researched work on the subject. Rachel's passion and knowledge shine through with richly detailed, easy to follow recipes and fascinating sidebars detailing the history and context of her medium. Whether you are an advanced level cook, or a beginner, or even if you are someone interested in reducing waste and making the most of your food, definitely give this book a go, you will not be disappointed.

This book is god's gift to home cooks and alike. It is very well written .. I love it .. thank you.. thank you ..

This book is well written in good English, but I found it far too long winded. It could use a lot of condensing... I was not looking to learn all about the writter's history and / or family, I was only interested in making stocks and broths. And I did not find any recipes that interested me. I returned this book. Someone who has more time for leasure reading may like it, but that is not me.

Enfin un livre de fond, avec des informations scientifiques sur les bouillons et les fonds.On y retrouve aussi bien l'origine et l'histoire de ces liquides (base de la cuisine française) que les fondamentaux argumentés pour bien les réussir.L'auteur s'appuie sur des recherches scientifiques très éclairantes pour des résultats de très bonne qualité. On est à des années lumières des ouvrages classiques français complètement dépassés, type Ferrandi ou autres.À recommander chaudement.

I have looked for a book like this for years! This is the ultimate resource for stock making there is available on the market and what distinguishes it from the other 'soup and sauces' books is the history, techniques, rationale for building flavour profiles and underlying love for real good food. The information is so comprehensive and thorough, it must be the labour of love. Like all good cookbooks, its not the glossy coffee table book; it is distillation of research and it will seriously let you master the skill which will translate itself into healthier, tastier food for you and your loved ones. As such, it will not satisfy someone looking for more pictures than text.