Annie Hedden wrote:

> I'm very interested in alternative ways of constructing stock. Does anyone
> know a book exclusively dealing with the subject of stock? A book dealing
> with the very chemistry of stock would be even better.

You're making a simple subject very complicated.

Read "On Food and Cooking" by Harold McGee for the science. Any decent
cookbook will have stock-making directions.

There aren't too many alternatives for making stocks. Water, meat,
bones, aromatics, cook gently for a while, strain = stock.

Pastorio