"S Viemeister" > wrote in message
...
> Joe Doe wrote:
> >
> > Nobody has actually cited a professional cook book. A vague reference
> > was made to Escoffier (no chapter and verse was cited). There were no
> > real citations of any kind. I asked a friend to look at Wayne Glissen's
> > "Professional Cooking" before I made my original post and she said no
> > distinction is made in this book. I have not looked at it myself so
> > cannot vouch for her accuracy.
> >
> The 5th edition of The New Professional Chef has these definitions:
>
> stock - A flavorful liquid prepared by simmering meat, poultry, seafood,
> and/or vegetables in water with aromatics until their flavor is extracted.
> It is used as a base for soups, sauces, and other preparations.
>
> broth - A flavorful, aromatic liquid made by simmering water or stock with
> meat, vegetables, and/or spices and herbs.

To me, those sound like pretty much the same thing.

Dawn