Chelsea Green Publishing

Mastering Stocks and Broths

Pages:464 pages
Size: 7 x 9 inch
Publisher:Chelsea Green Publishing
Hardcover: 9781603586566
Pub. Date June 21, 2017

Mastering Stocks and Broths

A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods

By Rachael Mamane
Foreword by Adam Danforth

Categories:
Food & Drink

Availability: In Stock

Hardcover

Available Date:
June 21, 2017

$35.00

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.

Rachael Mamane, a self-taught cook and owner of small-scale broth company Brooklyn Bouillon, is reminiscent of M. F. K. Fisher, Patience Gray, and Julia Child. She takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 complex and unique recipes incorporating stocks as foundational ingredients. Mastering Stocks and Broths 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.

The recipes place a playful 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.

REVIEWS AND PRAISE

Booklist–

"Mamane’s exhaustive guide to understanding and preparing stocks and broths aims to be the definitive modern guide to the subject. Mamane illuminates the science, history, and cultural anthropology of this all-important culinary foundation, in addition providing step-by-step instructions. As chef and owner of Brooklyn Bouillon, she is an authority on the challenges and importance of sourcing high-quality ingredients and speaks with abundant first-hand experience about its benefits, from animal welfare to the environment to the cooking pot. The book’s first half covers those major principles, then offers specific methods to produce a variety of meat, poultry, seafood, and vegetable stocks and broths. Each is followed by distinctive recipes that rely on the slow-simmered brews and their byproducts, such as veal marrow dumpling soup, requiring the marrow as well as veal stock and chicken stock, or clams in saffron emulsion, which uses shellfish, stock, clam liquor, and whey. Mamane even includes directions to up-cycle leftover fats and bones into cosmetics, fertilizer, and other home products. A full-throated ode to slow food cooking and a zero-waste ethos.”

“If you have ever tried to imagine the most definitive encyclopedia on stocks, sauces, and broths, here it is. Mastering Stocks and Broths is wildly practical and comprehensive. Everyone who aspires to see health germinate from their kitchen needs to follow Mamane’s lead. I can’t imagine a single question unanswered in this marvelous book.”—Joel Salatin, Polyface Farm; author of You Can Farm

Mastering Stocks and Broths is the most thorough book on the subject I’ve come across. Rachael Mamane’s writing is as beautiful, thoughtful, and caring as her approach to food, the table, and her stocks. And I love the intriguing recipes that she has interspersed throughout the book. If one really used this book, one would emerge a truly excellent cook and, I dare say, person. Here is to deep passion and thoroughness. Kudos!”—Deborah Madison, author of Vegetable Literacy and In My Kitchen

“Equal parts inspiration and encyclopedia, this fabulous book will be reached for again and again. It truly does contain everything you need to know to let broths and stocks enrich your kitchen with nutrition, flavor, and depth. Mamane’s recipes are truly irresistible, and the science and history she weaves throughout add multilayered meanings to the guidance she provides, inviting you on an adventure with each dish she offers.”—Jessica Prentice, author of Full Moon Feast; cofounder, Three Stone Hearth 

“Rachael Mamane takes stock making to a whole new level in Mastering Stocks and Broths, from making a basic stock to the many ways of thickening and flavoring this fundamental ingredient into delicious sauces, gravies, soups, and stews. This book deserves a place in the kitchen of all serious—and not so serious—cooks.”—Sally Fallon Morell, president, The Weston A. Price Foundation

“It’s always been my preference to surround myself with people who are willing to go deep. I’m not really interested in making time for anyone else. By deep, I mean people who work and study hard, people who aren’t afraid to ask questions, people whose enthusiasm for experimentation never wavers, people who, above all else, are willing to sacrifice for the sweet pleasure of slowly obtained mastery. I especially like to read books written by those people. Rachael Mamane is one of those people. In this remarkable tome, she manages to write about bones and broth and stock on four very different levels at once: the spiritual, the symbolic, the technical, and the practical. Maybe I should throw in the political, too. Read this book. Like Rachael’s stocks and broths, it will heal you. It will also bring you into the deep.”—Camas Davis, butcher; writer; owner, Portland Meat Collective

ABOUT THE AUTHOR

Rachael Mamane

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.

AUTHOR VIDEOS

Food Curated: Brooklyn Bouillon

Rachael Mamane's company Brooklyn Bouillon is featured in this Food Curated Video

YOU MAY ALSO LIKE

Keeping a Family Cow

Keeping a Family Cow

By Joann S. Grohman

The cow is the most productive, efficient creature on earth. She will give you fresh milk, cream, butter, and cheese, build human health and happiness, and even turn a profit for homesteaders and small farmers who seek to offer her bounty to the local market or neighborhood. She will provide rich manure for your garden or land, and will enrich the quality of your life as you benefit from the resources of the natural world. Quite simply, the family that keeps a cow is a healthy family.

Originally published in the early 1970s as The Cow Economy and reprinted many times over, Keeping a Family Cow has launched thousands of holistic small-scale dairy farmers and families raising healthy cows in accordance with their true nature. The book offers answers to frequently asked questions like, 'Should I get a cow?' and 'How Much Space do I need?' in addition to extensive information on:

•    The health benefits of untreated milk;
•    How to milk a cow effectively and with ease;
•    Choosing your dairy breed;
•    Drying off your cow;
•    Details on calving and breeding;
•    The importance of hay quality and how to properly feed your cow;
•    Fencing and pasture management;
•    Housing, water systems, and other supplies;
•    Treating milk fever and other diseases and disorders;
•    Making butter, yogurt, and cheese, and, of course . . .
•    . . . Everything else the conventional dairy industry doesn’t tell us!

Now revised and updated to incorporate new information on the raw milk debate, the conversation about A1 vs. A2 milk, fully grassfed dairies, more practical advice for everyday chores, and updated procedures for cow emergencies.

Keeping a Family Cow has not only stood the test of time, it still remains the go-to inspirational manual for raising a family milk cow nearly forty years after its first publication. Joann Grohman has a lifetime of practical experience that has been bound into this one volume and presented in the spirit of fun and learning.

Available in: Paperback

Read More

Keeping a Family Cow

Joann S. Grohman

Paperback $19.95

Slow Wine Guide 2017

Slow Wine Guide 2017

336 cellars visited, 2,000 wines reviewed     

An innovative overview of the Italian wine world, which lists the country’s finest bottles in terms of aroma and taste, sense of terroir, and value for the money.

For the sixth consecutive year, Slow Food International offers an English-language edition of its unique guide to Italian wines whose qualities extend well beyond the palate. Drawing upon visits to more than 300 cellars, the 2000 wine reviews in Slow Wine 2017 describe not only what’s in the glass, but also what’s behind it: the work, aims, and passion of producers; their bond with the land; and their choice of cultivation and cellar techniques—favoring the ones who implement ecologically sustainable winegrowing and winemaking practices. An essential guide for wine lovers and armchair oenophiles and better still for those who get out of that chair once in a while: over half the producers listed will offer a discount of at least 10 percent to anyone who visits them with a copy of Slow Wine 2017 in hand.

  

Available in: Paperback

Read More

Slow Wine Guide 2017

$

Seeds of Deception & GMO Trilogy (Book & DVD Bundle)

Seeds of Deception & GMO Trilogy (Book & DVD Bundle)

By Jeffrey M. Smith

Now Jeffrey M. Smith's best-selling book is paired with a new DVD and CD set that shows how genetically modified organisms (GMOs) put our health and environment at risk. This set will impact consumer perceptions and buying habits.

DVD 1: Unnatural Selection

This stunning, award-winning documentary by Bertram Verhaag and Gabriele Kröber reveals harsh consequences of genetic engineering on three continents. Vandana Shiva, Andrew Kimbrell, Percy Schmeiser and others, describe uncontrollable, self-replicating GM contamination, failed crops, farmer suicides, and new GM animals that threaten natural populations.

"Best Film," (CineEco, Portugal), "Best Long Production," (IEFF, Brazil), and "Best Journalistic Achievement," (IEFF, Germany).

"Meticulously researched, excellently photographed" -Ökomedia

 DVD 2: Hidden Dangers in Kids' Meals: Genetically Engineered Foods

Shocking research results, inadequate regulations and warnings from eminent scientists explain why GM foods are dangerous and should be removed from kids' meals. The dramatic story of how student behavior in a Wisconsin school was transformed with a healthy diet provides added motivation to make a change. It features Jeffrey Smith and more than a dozen scientists and experts. 

Audio CD: You're Eating WHAT?

Jeffrey Smith's riveting one-hour talk. 

Seeds of Deception

This is the top-rated, best selling book in the world on GM foods. Smith exposes the serious health dangers of genetically modified foods and the corporate cover-up. A fast-paced thriller of industry manipulation and political collusion, combined with lucid descriptions of genetic engineering and guidance on how to protect yourself and your family.

Available in: Mixed media product

Read More

Seeds of Deception & GMO Trilogy (Book & DVD Bundle)

Jeffrey M. Smith

Mixed media product $27.95

Make Mead Like a Viking

Make Mead Like a Viking

By Jereme Zimmerman

Mead. Vikings. It’s impossible to think of one without the other. So why try? In Make Mead Like a Viking, Jereme Zimmerman unlocks the brewing secrets of the ancient Norse and shows readers how homebrewing mead can be not only simple but fun.

As a homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking,” Zimmerman embraces the traditional culture and rituals surrounding mead and will help others bring a sense of wildness, mysticism, and individuality to their home-crafted brews.

In this accessible, easy-to-follow guide, readers will learn how to brew their own drinks such as sweet, semi-sweet, and dry meads; melomels (fruit meads); metheglins (spiced meads); Ethiopian t’ej; honey beers; and grog—opening the Mead Hall doors to further experimentation in fermentation and flavor. In addition, aspiring Viking brewers will explore:

  • The importance of local and unpasteurized honey for both flavor and health benefits
  • Why modern homebrewing practices, materials, and chemicals work but aren’t necessary
  • Herbs and wild botanicals for use in flavoring and preserving these healing, nutritious, and magical meads, beers, and wines
  • Recommendations for starting a mead circle to share your wild meads with other brewers as part of the growing wild mead subculture
  • and more

Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past or are looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology but focused on modern self-sufficiency, Make Mead Like a Viking is a practical and entertaining guide for the ages.

Skål!

Available in: Paperback

Read More

Make Mead Like a Viking

Jereme Zimmerman

Paperback $24.95