Additional information
by Rachael Mamane (Author), Adam Danforth (Foreword by)
James Beard Foundation Book Award Finalist
A Booklist "Top 10 Cookbook of the Year"
This "exhaustive guide to understanding and preparing stocks and broths" explores the history, science, and fundamentals of this culinary staple--and includes 100+ recipes to try at home (Booklist).
- 100+ unique, zero-waste recipes with stocks as foundational ingredients
- The history of stocks and broths, including the classic French technique and beyond
- The importance of quality sourcing
- The practical and health benefits of stocks and broths
- 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.
Author Biography
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.
