About Stocks


Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Stocks (fonds) are the very core of classical French cooking. They are the indispensable ingredient in most of the classic sauces and soups, as well as the base for many refined culinary preparations. In his classic volume, Le Répertoire de La Cuisine, Louis Saulnier says that “it is impossible for the chef or cook to do excellent cooking if the ‘fonds de cuisine’ are not made with the best ingredients. The better the ingredients employed, the better will be the final result. It is therefore false economy to neglect this very important part of the culinary arts.”