Soup Stock

"Annie Hedden" <[email hidden]> wrote in message
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Quoted message said:

I'm very interested in alternative ways of constructing
stock. Does anyone know a book exclusively dealing
with the subject of stock? A book dealing with the
very chemistry of stock would be even better.

I don't know of any which are exclusively about stocks -- it's a relatively
simple subject. James Peterson's excellent books _Splendid Soups_ and
_Sauces_ both have detailed sections regarding stocks, as does the Culinary
Institute of America's _New Professional Chef_.

Seriously, making stock is not complicated, though it can be time-consuming.

-j

Annie Hedden said:

I'm very interested in alternative ways of constructing stock. Does anyone
know a book exclusively dealing with the subject of stock? A book dealing
with the very chemistry of stock would be even better.

You're making a simple subject very complicated.

Read "On Food and Cooking" by Harold McGee for the science. Any decent
cookbook will have stock-making directions.

There aren't too many alternatives for making stocks. Water, meat,
bones, aromatics, cook gently for a while, strain = stock.

Pastorio