French Stocks: Fonds de Cuisine
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Origin
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Description
Robuchon's stocks — the foundation of classical French cooking — are the complete reference for the French fond system: fond brun de veau (brown veal stock), fond blanc de volaille (white chicken stock), fumet de poisson (fish stock), and fond de gibier (game stock). Each has a specific application, and the techniques differ significantly between them.
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The Thread
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Flavour Context
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Pillars V — VII
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