I am going crazy trying to find "correct" definitions and usage of culinary vocabulary. In particular I am beyond confused with:
soup / broth / stock / conusmme / bouillon
So my questions are: 1) can some one help with the above, and 2) is there a recommended "authoratative" text / culinary dictionary that one can quote when challenged as to what is what (and to prevent needless queries such as this in the future!)?