000 | 02560cam a22004214i 4500 | ||
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005 | 20221101185858.0 | ||
008 | 000818s2001 nyuaf 001 0 eng d | ||
010 | _a 00043855 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 |
_a0471391360 _qalk.paper |
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020 |
_a9780471391364 _qalk.paper |
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035 | _a(ATU)b10561079 | ||
035 | _a(OCoLC)44876836 | ||
040 |
_aDLC _beng _erda _cDLC _dDLC _dATU |
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042 | _apcc | ||
050 | 0 | 0 |
_aTX757. _bP4823 2000 |
050 | 0 | 0 |
_aTX757. _bP4823 2001 |
082 | 0 | _a641.813 | |
100 | 1 |
_aPeterson, James, _eauthor. _91023700 |
|
245 | 1 | 0 |
_aSplendid soups : _brecipes and master techniques for making the world's best soups / _cJames Peterson. |
264 | 1 |
_aNew York : _bJ. Wiley, _c[2001] |
|
264 | 4 | _c©2001 | |
300 |
_axxiv, 630 pages 16 unnumbered pages of plates : _billustrations (some colour) ; _c24 cm |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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500 | _aIncludes index. | ||
505 | 2 | 0 |
_tBroths, Consommes, and Simple Broth-Based Soups -- _tClear Broths -- _tConsomme -- _tCombining Broth with Eggs, Cheese, and Herbs -- _tVegetable Soups -- _tSingle-Vegetable Soups -- _tBeans, Lentils, and Dried Peas -- _tMixed Vegetable Soups -- _tRice Soups -- _tFish Soups -- _tBivalve Shellfish Soups -- _tCrustacean Soups -- _tMeats Soups -- _tNew England Boiled Dinner, Pot-au-Feu, Bollito Misto -- _tAsian Tabletop Meat Soups -- _tHearthy Peasant Soups -- _tBorscht -- _tChicken -- _tDuck -- _tPork -- _tLamb -- _tBeef -- _tVeal -- _tTripe -- _tA Few Less Common Ingredients -- _tBread Soups -- _tYogurt, Cheese, and Buttermilk Soups -- _tFruit Soups and Dessert Soups -- _tBasic Preparation -- _tPatterns for Improvising Soups -- _tMetric Conversion Chart. |
520 | _a"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. | ||
588 | _aMachine converted from AACR2 source record. | ||
650 | 0 |
_aSoups _9324315 |
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650 | 0 |
_aInternational cooking _9316074 |
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856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/wiley043/00043855.html |
907 |
_a.b10561079 _b10-06-19 _c27-10-15 |
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942 | _cB | ||
945 |
_a641.813 PET _g1 _iA193202B _j0 _lcmain _o- _p$82.29 _q- _r- _s- _t0 _u8 _v0 _w0 _x0 _y.i1129565x _z28-10-15 |
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998 |
_a(3)b _a(3)c _b23-03-18 _cm _da _feng _gnyu _h0 |
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999 |
_c1130132 _d1130132 |