A must have for everyone from the home cook to the head chef! Not only will your food benefit immensely, so will your understanding of why things are done in a certain manner.

Amazingly thorough and informative, it's great to see the scientific perspective and gain more understanding of these recipes. A great read, and a must-have reference.

In Mastering Stocks and Broths, Mamane provides a comprehensive resource discussing the history, fundamentals, criticisms, sourcing guidelines and recipes of a much loved dish. Mamane describes the versatility of stocks and broths using a variety of 10 basic methods for producing an array of fish, vegetables, meat and poultry dishes that are not only good tasting but nutritional beneficial.

Mamane explores the history of stocks and broths taking the reader on a cultural adventure spanning centuries and numerous continents. This culinary staple can be simple or complex, requiring a lot different kitchen equipment and ingredients or just a few of each, and Mamane makes sure to provide quick tips for easy reference that includes the basic foundation ingredients for a stock or broth, desired color, flavor and textual enhancers, and a handy guide for thickening agents. My favorite part is that she even includes an area should you desire to use a slow cooker and pressure cooker, which I usually do.