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Review

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

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About the Author

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.

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Product details

Hardcover: 464 pages

Publisher: Chelsea Green Publishing (June 21, 2017)

Language: English

ISBN-10: 1603586563

ISBN-13: 978-1603586566

Product Dimensions:

7 x 1.5 x 9 inches

Shipping Weight: 2.2 pounds (View shipping rates and policies)

Average Customer Review:

4.8 out of 5 stars

7 customer reviews

Amazon Best Sellers Rank:

#94,647 in Books (See Top 100 in Books)

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.

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!

Broths are the "in thing," and many books and articles have been written about it. This is the most complete book I have found, and the recipes that use the broth are good. I love the way Mamane draws on her Sephardic Jew heritage and its rich culinary traditions. For some cooks, any of the other simple books on broth that are on the market would be a better choice. But for the serious broth maker not looking to cut corners, this book should be an essential reference.

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.

Very thoroughly explains everything you need to know from basics to all the technique used to make great stocks and broths. Easy to fallow instructions! It even has a brief history of stocks and broths which I loved

Very through research and a good variety of receipes... would have liked the book inlarger print....

This is really a masterpiece. Used in conjunction with the INstant Pot, it's kind of revolutionized my kitchen. The author should write a book about how to use the Instant Pot tool in the service of sustainability.

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