Splendid soups recipes and master techniques for making the world's best soups
Offers step-by-step instructions for making broths and consumes, recipes for soups drawn from cuisines around the world, and advice on using soup-building techniques to personalize recipes and create signature dishes.
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| Main Author: | |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
Wiley,
Ã2001.
|
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| LEADER | 00000cam a22000004a 4500 | ||
|---|---|---|---|
| 001 | ocm44876836 | ||
| 003 | OCoLC | ||
| 005 | 20150102105400.0 | ||
| 008 | 000818s2001 nyuaf 001 0 eng | ||
| 010 | |a 00043855 | ||
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| 020 | |a 0471391360 |q (alk. paper) | ||
| 020 | |a 9780471391364 |q (alk. paper) | ||
| 035 | |a (OCoLC)44876836 |z (OCoLC)45484567 | ||
| 040 | |a DLC |b eng |c DLC |d UKM |d BAKER |d BTCTA |d YDXCP |d IG# |d VP@ |d Z87 |d OCLCQ |d YJL |d BDX |d OCLCF |d OCLCQ |d VUE |d OCLCQ |d PCB | ||
| 042 | |a pcc | ||
| 050 | 0 | 0 | |a TX757 |b .P4823 2001 |
| 082 | 0 | 0 | |a 641.8/13 |2 21 |
| 100 | 1 | |a Peterson, James. | |
| 245 | 1 | 0 | |a Splendid soups : |b recipes and master techniques for making the world's best soups / |c James Peterson. |
| 260 | |a New York : |b Wiley, |c Ã2001. | ||
| 300 | |a xxiv, 630 pages [16] pages of plates : |b illustrations (some color) ; |c 24 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 520 | |a Offers step-by-step instructions for making broths and consumes, recipes for soups drawn from cuisines around the world, and advice on using soup-building techniques to personalize recipes and create signature dishes. | ||
| 505 | 1 | |a 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 -- Meat 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 -- Sources -- Index. | |
| 650 | 0 | |a Soups. | |
| 650 | 0 | |a International cooking. | |
| 938 | |a Baker & Taylor |b BKTY |c 45.00 |d 33.75 |i 0471391360 |n 0003510898 |s active | ||
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| 938 | |a Baker and Taylor |b BTCP |n 00043855 | ||
| 938 | |a Ingram |b INGR |n 9780471391364 | ||
| 938 | |a YBP Library Services |b YANK |n 1686635 | ||
| 994 | |a C0 |b PCB | ||
| 949 | |a Schlow |b SANON |c 641.813 PET |d i |e 39635103346155 |f 563485 |g ddc |j 01/02/2015 | ||
| 999 | |a 369161 | ||
