Soup is most versatile - it can be a thick vegetable puree, a clear yet highly-flavoured consomme, an iced alcoholic-based palette cleanser, can be made of meat, vegetables, fruit and be served with noodles, rice or pulses. This book aims to cover all this and more. It divides the recipes themselves into seasons, with examples from all over the world.
Reihe
Auflage
Sprache
Verlagsort
Editions-Typ
Produkt-Hinweis
Illustrationen
glossary, bibliography, index
Maße
Höhe: 215 mm
Breite: 138 mm
Dicke: 25 mm
Gewicht
ISBN-13
978-0-14-046970-7 (9780140469707)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
The history of soup; soup as a healthy way of life; drinks with soup; conversion tables. Part 1 The foundations of soup-making: equipment; stock-making; stock recipes; stock-pot information. Part 2 The embellishment of soup: embellishment to go in soup; garnishes; embellishment to go with soup. Part 3 Types of soup: quick soups; thick soups; stews, gumbos, chowders, minestrones and potages; whole meal soups; clear soups; cold, jellied and uncooked soups; restorative soups; soups for parties; correcting soup problems; endpiece.
