The Definitive Guide to Making Stock & Broth

You know that moment when you pour your “homemade stock” into a pot and it looks like cloudy yellow water? Yeah—this book exists to make sure that never happens again.

The Definitive Guide to Stock & Broth is your full-on, no-BS education in how to build deep, rich, restaurant-level flavor from the bones up. It’s part science, part obsession, and 100% practical. I’ve condensed years of professional kitchen experience (and a few burned batches) into a guide that actually teaches you to understand what’s happening in your pot — not just follow a recipe.

You’ll learn how to choose the right bones, the equipment that really matters, and the precise temperatures that separate weak broth from liquid gold. You’ll master the art of chicken Chintan and Paitan, conquer beef stock in a pressure cooker, and understand why fat, gelatin, and patience are your secret weapons.

This isn’t a lifestyle guide. It’s a manual — meant to be printed, splattered, annotated, and lived with.

Whether you’re a home cook chasing perfection or a pro who wants to get back to basics, this is the guide that changes everything you thought you knew about stock.

Stop guessing. Start extracting flavor like a pro.