"Rich Bednarski" wrote:


"Joe Doe" wrote in message
...

Hans may be right in a practical sense- In the sense that you might not
want assertive flavors in a stock, (i.e. leaving out the meat removes an
assertive flavor hence suitable for cooking something else in). On a pure
technical word definition sense Hans appears to be wrong.

Surely you are not suggesting that the Time Life series is a better and more
credible source of information on cooking terms than professional cook
books?

I would suggest that any published overview is as good as the sources
the writers used for their information.