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Title: Regrettable
Review: His recipes do look scrumptious, and I'm sure he's an expert cook.........but I can't bring myself to make stock using a whole chicken or the breasts, and then discard the bird as he suggests, especially when I consider how often I use stock. This would be a very expensive venture. He claims wings and backs just don't impart the intensity of flavor that can be produced using more choice pieces. No doubt, he's right. Perhaps filet mignon would make a better beef broth, but can you imagine such a device?Writing an unflattering review makes me uncomfortable. No one likes a negative review and as can be seen by others here, most are affirming. Nevertheless, perusing it, I found many of his recipes to be costly or wasteful. The wasteful part, in particular, goes against my nature.
