Some say perfect stock doesn't come from a cube

04/8/2010 | Times (London) (subscription required), The

While some chefs are open about their use of bouillon cubes and other shortcuts, purists insist on laboriously creating their own stock because it's an essential base for so many dishes. Writer Alex Renton got a lesson in stock-making from chef Tom Kitchin of England's Michelin-starred Kitchin restaurant and shares recipes for chicken and veal stock.

View Full Article in:

Times (London) (subscription required), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Senior Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Corporate Executive Chef
American Food & Vending
Syracuse, NY
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations