All experienced cooks rely on freshly made stocks to add delightful flavors to their appetizers, vegetables, entrees, soups and sauces. I encourage those who are just beginning to cook or are aspiring to be a great home cook to begin the learning process with stocks, sauces, soups and stews. They will not only give you a firm foundation in the basic techniques of food preparation and the chemistry of it all, but you will thoroughly enjoy the results. When dining out at a new restaurant taste the soup first, before ordering a meal. Chef Charles Knight
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