Why is a stock important?

Appears in

Dijo

By Lesego Semenya

Published 2018

About

It is the base of every sauce in good quality restaurants (and soon in your home after you read this book, of course).
Without a well-made stock, your sauces will lack depth and will most likely be dull.
Stocks are also used for poaching, soups, flavouring recipes and even marinades.

© 2018 All rights reserved. Published by Jacana Media.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title