Peterson, James, <br/><br/>
Splendid soups :  recipes and master techniques for making the world's best soups / 
James Peterson. 
 - xxiv, 630 pages 16 unnumbered pages of plates :  illustrations (some colour) ;  24 cm 
<br/><br/> Includes index. 
<br/><br/> 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. 
<br/><br/> "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. 
<br/><br/><label>ISBN: </label>0471391360 9780471391364 
<br/><br/><label>LCCN: </label>00043855 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Soups<br/>International cooking
<br/><br/><label>LC Class. No.: </label>TX757.  / P4823 2000 TX757.  / P4823 2001 
<br/><br/><label>Dewey Class. No.: </label>641.813