Mastering Stocks and Broths

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.

Mastering Stocks and Broths is the comprehensive culinary guide that passionate home cooks and innovative chefs have been waiting for. Rachael Mamane, a self-taught cook and owner of the small-scale broth company Brooklyn Bouillon, takes readers on a culinary journey into the science behind fundamental stocks and well-crafted broths, offering in-depth instructions for over 100 complex and unique recipes, from foundational techniques to using stocks in inventive dishes.

Throughout the book, Mamane weaves together a historical culinary narrative about stocks in the classic French technique as well as through the lens of other cultures around the world. She shares her detailed methodology on how to develop, store, and use stocks and broths in a home kitchen. And emphasizes the importance of quality sourcing and the value of zero waste—turning spent bones, produce seconds, and leftover animal fats into practical products to use around the home.

It's important to remember that a good stock takes time. This is part of the pleasure—making stocks is meditative and meaningful. Building a stock often happens in the background of most kitchens—a smell that permeates a home, a gentle warmth that radiates from the pot. Readers will be inspired by Mamane's approach to truly slow cookery and her effervescent love for food itself.