Essential Cuisine Press Releases
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15/12/2004
CHEF’S BID TO KEEP ALIVE THE ART OF STOCK-MAKING
THE art of stock making is being lost in today’s busy kitchens which survive on tight budgets and tough deadlines.
But one chef is determined to ensure that the next generation of young chefs do learn to appreciate the wonder ofbeautiful stocks with their subtle tastes and flavours.
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