Preparing Stocks, Sauces, and Soup

Description

About the Book: This complete guide to mastering the art of soups and sauces covers everything from the most basic to the most complex, helping readers stretch their culinary skills to the fullest. It kicks off with a section on the craft of stocks, featuring the most essential options (from chicken to beef to vegetable to fish), as well as techniques and tips for achieving full-flavored, crystal-clear broths and the perfect consistency. It champions the virtues of fresh, slow simmering and seasoning, for the ideal base in which to gently cook or braise a large number of things. The following is a section of sauces, presenting not only the classic French sauces such as b?chamel, velout?, and hollandaise but their modern counterparts. Each sauce description includes a detailed explanation, the methods of preparation and how to use them on dishes. Among the offerings in the soup section are luscious bisques and soul-warming, homey broths. All through, the book offers super-useful tips for ingredient substitutions, flavor balancing, and getting texture just right, giving readers the confidence to play and discover the most fun ways to build flavor with a few simple?easy-to-make transformations. Full of detailed information and accompanied by useful hints, this book serves as a helpful reference source for cooks of all ages in the home as well as in the professional kitchen. Contents:

1. Introduction to Stocks
2. Preparing Stocks
3. Straining and Storing Stocks
4. Introduction to Sauces
5. Preparing and Storing Sauces
6. Introduction to Soups
7. Preparing and Storing Soups