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Splendid soups : recipes and master techniques for making the world's best soups / James Peterson.

By: Material type: TextTextPublisher: New York : J. Wiley, [2001]Copyright date: ©2001Description: xxiv, 630 pages 16 unnumbered pages of plates : illustrations (some colour) ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471391360
  • 9780471391364
Subject(s): DDC classification:
  • 641.813
LOC classification:
  • TX757. P4823 2000
  • TX757. P4823 2001
Online resources:
Partial contents:
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.
Summary: "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.
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Holdings
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

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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