MASTERY IN THE KITCHEN – THE FOUNDATIONS OF COOKERY – STOCKS, SAUCES & SOUPS
To learn to cook well you need to master the fundamentals of cookery. You need a solid knowledge of basic cooking principles, methods and techniques. It is from this mastery you are able to develop and produce wondrous dishes from your kitchen. It was Julia Child who said ‘Once you have mastered a technique, you barely have to look at a recipe again’.
Knowing how to make the best stock is fundamental to good cooking and will enhance your cookery. With this knowledge you are enabled to cook the best sauces and to make the best soups, stews and braises.
So stock is the basis. Learn how to make good stock with flavour, colour, body and aroma and you are well on your way to being an excellent cook. Delicious sauces enliven your dishes and good stock is the key.
Escoffier used the phrase ‘fonds de cuisine’, for stock; it literally means the fundamental basis and essential elements without which nothing serious can be undertaken in the kitchen.
And Julia Child said ‘sauces are the splendour and glory of French food…’