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Stocks, Sauces and Basic Recipes
Appears in
By Gary Rhodes
Published 1995
This chapter will give you all the basics you need for your stock and sauce making – plus a little more. Making stocks is a time-consuming occupation, but the results are worth every minute. A good stock can have the clarity of a consommé and when reduced, the shine will get even deeper and the taste even better.
If you don’t have time to make your own stocks, I’ve included some alternatives that are available from most supermarkets – all of them have been tried and tested.
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