TY  - BOOK
AU  - Peterson,James
TI  - Splendid soups: recipes and master techniques for making the world's best soups 
SN  - 0471391360
AV  - TX757. P4823 2000
U1  - 641.813 
PY  - 2001///]
CY  - New York
PB  - J. Wiley
KW  - Soups
KW  - International cooking
N1  - 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
N2  - "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
UR  - http://www.loc.gov/catdir/bios/wiley043/00043855.html
ER  -