I’ve been promising you a visual map of stock-making for months. Today it’s finally ready.
The Stock Framework & Glossary is a printable reference guide that does something I haven’t seen anywhere else: it maps the entire world of stock-making onto a single, coherent system.
Here’s the insight that changed everything for me: every stock tradition in the world—Japanese, Chinese, Korean, Vietnamese, French, Italian, Mexican—makes decisions on the same five variables. They just use different words for them.
Clarity. Time. Base. Pre-treatment. Seasoning.
That’s it. Five decisions. Once you understand the framework, you can decode any tradition, adapt any technique, and troubleshoot any stock that isn’t working.
What’s inside:
The Framework itself is a visual decision map that walks you through each variable. Clear or emulsified? Quick extraction or marathon cook? Blanch, roast, char, or raw? Neutral base or seasoned complete? Every choice leads somewhere specific, with global terminology showing you how different cultures approach the same fork in the road.
The Glossary covers 15 essential terms—the vocabulary that separates people who understand stock from people who just follow recipes. The Big Three (collagen, gelatin, umami), technique terms (extraction, emulsification, Maillard reaction), and clarity concepts (chintan, paitan, tare). Each definition tells you not just what something is, but why it matters and how to use it.
The part that took the longest:
The global terminology reference. I wanted you to be able to look at any recipe from any tradition and immediately understand what it’s asking for.
Fond de volaille? That’s French for chicken stock—unroasted bones, medium cook time. Seolleongtang? Korean milky ox bone soup—long extraction, emulsified style. Shàng tāng? Chinese superior stock—meat and bones combined for maximum depth.
Same concepts, different words. The chart maps them all.
Who this is for:
If you’ve made my stocks and wondered why certain techniques work the way they do—this is the answer. If you’ve ever stared at a recipe that calls for “dashi” or “fond brun” and felt lost—this clears it up. If you want something to pin to your kitchen wall that actually helps while you’re cooking—this is it.
It’s also the companion piece to The Definitive Guide to Stock & Broth. The Guide gives you the how—68 pages of technique and recipes. The Framework gives you the why—the underlying logic that makes all those recipes make sense.
The details:
The Framework comes as a single-page visual map (digital for screens, plus a print-optimized version). The Glossary is a beautifully designed multi-page reference. Both are included.
Stock Framework with Glossary → a visual companion to the Definitive Guide
The original EBook —
👉 Get The Definitive Guide to Stock & Broth for $15
Now with a visual companion, The Stock Framework digital Map
👉 Get The Stock Framework with Glossary for $10
This one’s been a long time coming. I can’t wait to see it on your kitchen walls.
—Sarah