Caldos de William Ledeuil

Caldos is the book by William Ledeuil (published by Librooks, ISBN 9788494509537): the go-to book for making stocks and broths at home and in professional kitchens.

Whether rooted in our own culinary tradition or inspired by Asian cooking, stocks are the foundation of many traditional and fine-dining recipes. Chef William Ledeuil, who has made these preparations one of his signatures, presents his favourite ingredients and reveals the secrets of the basic, essential stocks: poultry, vegetable, shellfish, clear broths, tom kha kai and more.

He plays with them to offer around sixty recipes, such as cocido broth, lacquered beef and papaya, or confit salmon with ginger aioli and bouillabaisse broth.

Book details

• Author: William Ledeuil
• Publisher: Librooks
• ISBN: 9788494509537
• Recipes: Around 60 stock and broth recipes

Frequently asked questions

How many recipes does Caldos include?
Around 60 recipes based on the essential stocks.

What types of stock does it teach?
Poultry, vegetable and shellfish stocks, clear broths and Asian-inspired ones such as tom kha kai.

Is it suitable for professional kitchens?
Yes, it is useful both at home and in professional kitchens.

Who publishes it?
Librooks (ISBN 9788494509537).

You'll find more culinary technique books in our bookshop.