Part C

What’s missing in your home cooking? Why doesn’t that dish you painfully re-created from the chef’s recipe taste like it does in the restaurant? What’s wrong with your soup, your sauces, your stews? The answer is almost certainly “stock.” Restaurants make their own stocks. It’s a constant process. All day long, somewhere in the restaurant, there are stocks simmering, demi-glace reducing, bones roasting, and scraps of vegetables being collected. Stock is the foundation, the basis for much of French cuisine. It would be unthinkable to live without it in a professional situation.