Splendid soups : recipes and master techniques for making the world's best soups / James Peterson.
Material type: TextPublisher: New York : J. Wiley, [2001]Copyright date: ©2001Description: xxiv, 630 pages 16 unnumbered pages of plates : illustrations (some colour) ; 24 cmContent type:- text
- unmediated
- volume
- 0471391360
- 9780471391364
- 641.813
- TX757. P4823 2000
- TX757. P4823 2001
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.813 PET (Browse shelf(Opens below)) | 1 | Available | A193202B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.813 LAW Digby Law's soup cookbook : a New Zealand classic. | 641.813 MCF Healthy main meal soups / | 641.813 MIL Soup! : simply soul in a bowl / | 641.813 PET Splendid soups : recipes and master techniques for making the world's best soups / | 641.813 RUM Soup through the ages : a culinary history with period recipes / | 641.813 WOR Soup / | 641.814 BIS Rowan Bishop with relish : fine chutneys, pickles & more / |
Includes index.
Broths, Consommes, and Simple Broth-Based Soups -- Clear Broths -- Consomme -- Combining Broth with Eggs, Cheese, and Herbs -- Vegetable Soups -- Single-Vegetable Soups -- Beans, Lentils, and Dried Peas -- Mixed Vegetable Soups -- Rice Soups -- Fish Soups -- Bivalve Shellfish Soups -- Crustacean Soups -- Meats Soups -- New England Boiled Dinner, Pot-au-Feu, Bollito Misto -- Asian Tabletop Meat Soups -- Hearthy Peasant Soups -- Borscht -- Chicken -- Duck -- Pork -- Lamb -- Beef -- Veal -- Tripe -- A Few Less Common Ingredients -- Bread Soups -- Yogurt, Cheese, and Buttermilk Soups -- Fruit Soups and Dessert Soups -- Basic Preparation -- Patterns for Improvising Soups -- Metric Conversion Chart.
"Updated edition of this classic book on soups from the James Beard Award-winning author of Sauces. 50 new recipes with essential information on ingredients with clear step-by-step instructions, serving suggestions and crucial cooking tips on how to transform a soup from mediocre to magnificent."--Publisher's website.
Machine converted from AACR2 source record.
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