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ABCD
1
SourceBouillonBrothStock
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Claiborne 1985see, brothBroth and stock interchangeable. Boullion French.see, broth
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Cole's 1997Slow cooking meat bones and vegetables in liquid
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Davidson 2002The liquid meat is cooked inthe liquid extracted from fish, meat, poultry or vegetables. see, Fitzgibbon
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De Sola 1969Clear soup from boiling meatLiquid wherein food is boiled or steamedBroth from cooking fish, fowl, meat or vegetables
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Deighton 1989Liquid from the stockpot
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Dumas 1958Meat and bones
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Escoffier"Stock is everything in cooking". Meat and bones
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Gancel 1920Broth
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Herbst 1995Any broth from vegetables, poultry, meat or fish in waterA liquid from vegetables, poultry, meat or fish in waterA strained liquid from vegetables, poultry, meat or fish in water
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Hering 1958Beef and veal bones; mirepoix
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Larousse 1961Stock or broth. Liquid of the stockpotFat or lean stock, or meat juices.
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Larousse 1990(stock) plain unclarified broth from boiling meat or vegetables.see, boullionFlavorful liquid base for sauce, stew or braise.
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Simon 1970Stock or broth. Liquid of the stockpotThin unclarified soup.Liquid obtained by simmering various nutritious substances
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Smith 1950Liquid extract of beef or foul. French for brothLiquid from boiling or stewing meatBroth of beef chicken or fish kept "in stock"
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Stobart 1981see, brothThe liquid in which bones meat or vegetables have been boiled(fumet) extract of meat, bones, fish, fowl, game or vegetables
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Wason 1968Clear stock from boiling bones and meatThe liquid in which food is cookedClarified meat or chicken broth
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Webster's 1997A flavorful liquid from long simmering of meat or vegetables.A clear unthickened liquid from bones meat or fish
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Williams - Sonoma 2000Commercially made and packaged stockStock is a homemade broth
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Claiborne, Craig;Craig Claiborne's New York Times Food Encyclopedia;1994
Davidson, Alan;The Penguin Companion to Food;200 2
De Sola, Ralph, De Sola, Dorothy;A Dictionary of Cooking;1969
Deighton, Len;ABC of French Food;1990
Dumas, Alexandre;Alexandre Dumas' Dictionary Of Cuisine;1959
Escoffier, Auguste;The Ecoffier Cookbook;1948
Gancel, J.;Gancel's Culinary Encyclopedia of Modern Cooking;1956
Herbst, Sharon Tyler;The New Food Lover's Companion;1995
Hering, Richard, Bickel, Walter;Hering's Dictionary Of Classical And Modern Cookery;1981
Horn, Jane, Gooch, Annette, Fletcher, Janet;Cooking A to Z: The Complete Culinary Reference Source;1997
Labensky, Steven, Ingram, Gaye G., Labensky, Sarah R.;Webster's New World Dictionary of Culinary Arts (Trade Version);1997
Lang, Jenifer Harvey, Montagne, Prosper;Larousse Gastronomique;1988
McGee, Harold J.;On Food And Cooking;1997
Montagne, Prosper, Froud, Nina, Turgeon, Charlotte Snyder;Larousse Gastronomique;1966
Simon, Andre L., Howe, Robin;Dictionary of Gastronomy;
Smith, Henry;The Master Dictionary of Food & Cookery;1950
Stobart, Tom;The Cook's Encyclopedia;1981
Wason, Betty;The Language of Cookery;1968
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