Search results for: master-book-of-soups

The Master Books of Soups

Author : Henry Smith
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Henry Smith's 1900's ""The Master Book of Soups"" provides 1,001 different soup recipes from all around the world, allowing the home cook to create simple, inexpensive and satisfying meals.

The Master Book of Soups

Author : Henry Smith
File Size : 28.62 MB
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The Master Book of Soups Featuring 1 001 Titles and Recipes

Author : Fessenden Professor of Law Henry Smith
File Size : 34.42 MB
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Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

The Master Book of Soups

Author : Henry Smith
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The Master Book of Soups

Author : Henry Smith
File Size : 67.61 MB
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Splendid Soups

Author : James Peterson
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Praise for the fully revised and updated Splendid Soups "Jim Peterson's Splendid Soups is a comprehensive and mouthwatering atlas of the world of soup. It not only covers soups of all nationalities and every garnish, but provides a handy list of sources for every hard-to-find ingredient and kitchen tool, too. More importantly though, through his gargantuan world tour Jim empowers home cooks to strike out on their own and invent new soups. It just makes me want to get into the kitchen and start cooking!" —SARA MOULTON, Host, The Food Network's Cooking Live; Executive Chef, Gourmet magazine; Food Editor, Good Morning America "We love James Peterson. Splendid Soups is a bountiful source of enticing ideas!" —the moosewood collective Authors of the Moosewood Restaurant Cookbooks

The Master Book of Soups

Author : Henry Smith
File Size : 84.63 MB
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Excerpt from The Master Book of Soups: Featuring 1001 Titles and Recipes Although commercially canned soups are excellent and convenient, there are still several good reasons for making soup in one's own kitchen. In the first place, as many as 1,001 varieties are not obtainable in cans. Again, home-made soups are less expensive, particularly as left-overs are generally utilised in preparing them. Thirdly, the flavours of canned soups are necessarily bland, because they must please (or at least not offend) the taste of thousands, whereas home-made soups can be made to appeal to just oneself and one's guests. Every country has at least one soup which attains perfection. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

The Master Book of Soups

Author : Henry Smith
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The Master Book of Soups Featuring 1 001 Titles and Recipes Primary Source Edition

Author : Henry Smith
File Size : 51.42 MB
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The Master Book of Soups Featuring 1 001 Titles and Recipes With a Portrait

Author : Henry SMITH (Caterer.)
File Size : 27.19 MB
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The Master Book of Soups Etc With a Portrait

Author : Henry Smith (Caterer.)
File Size : 52.63 MB
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Broth and Stock from the Nourished Kitchen

Author : Jennifer McGruther
File Size : 80.21 MB
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A good broth or stock is the foundation of wholesome cooking. From the author of The Nourished Kitchen, come over a dozen master recipes for base stocks, plus forty recipes using these stocks in complete meals. Broths and stocks have always had a central place in kitchens around the world owing to their ability to comfort, nourish, and heal. In Broth and Stock from the Nourished Kitchen, Jennifer McGruther, an authority in the traditional foods movement, shares accessible recipes that are appropriate for vegetarians, pescatarians, and meat eaters alike and showcase the nutrient-dense, real food that nourishes the body and soul. The Whole Chicken Broth is the perfect base for Springtime Risotto with Asparagus, Green Garlic, and Chive Blossoms, while the recipe for Fish Stock will bring new life to a classic dish like New England Clam Chowder. People are catching on to this centuries old appreciation of bone and vegetable based broths, and Jennifer McGruther shows how these can be made quickly and cost-effectively at home.

Soup

Author : Janet Clarkson
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From the restorative powers of chicken soup on a sick day to the warmth of a bowl of chowder on a wintry night, there is no food quite as comforting and emblematic of home as soup. Soup, as Janet Clarkson tells us, is the first true culinary creation of humanity, and it has made a long journey from the prehistoric cave to the kitchen table and the white linens of Michelin-starred restaurants. Tracing its myriad reinventions through history and across the globe, Clarkson argues in Soup that it is the only truly universal dish—every culture in the world makes soup, and it is widely valued as a dish adaptable for any situation. From the swill of the poorhouse to the most delicately crafted consommé, Clarkson explores how soup got its name and describes the different roles of soup in Eastern and Western cuisine. Featuring the national soups of many countries and including an assortment of anecdotes and recipes taken from seven centuries of culinary history, Soup entertains as much as it informs, telling of how the history of the restaurant itself is intricately interwoven with the very concept of soup. “With enthusiasm and detailed research, Clarkson’s entertaining history is a nutrient-rich meal for the mind, sure to be devoured as happily as its subject”—Publishers Weekly, on Clarkson’s Pie

The Master Book of Soups Featuring 1 001 Titles and Recipes

Author : Fessenden Professor of Law Henry Smith
File Size : 75.43 MB
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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

English Language Cookbooks 1600 1973

Author : Lavonne B. Axford
File Size : 60.98 MB
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The Master Method Cream Soups

Author : Dimitrios Jimmy Adamopoulos
File Size : 50.63 MB
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A simple method to produce cream based soups.

Paul Gayler s Little Book of Soups

Author : Paul Gayler
File Size : 21.12 MB
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Teaches you how to master the art of making a soup. This book gives you a selection of soups around the world, from the refreshing of simple summer meals, to the warm winter soups that bring colour and much-needed vitamins.

Food Britannia

Author : Andrew Webb
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British food has not traditionally been regarded as one of the world's great cuisines, and yet Stilton cheese, Scottish raspberries, Goosnargh duck and Welsh lamb are internationally renowned and celebrated. And then there are all those dishes and recipes that inspire passionate loyalty among the initiated: Whitby lemon buns and banoffi pie, for example; pan haggerty and Henderson's relish. All are as integral a part of the country's landscape as green fields, rolling hills and rocky coastline. In Food Britannia, Andrew Webb travels the country to bring together a treasury of regional dishes, traditional recipes, outstanding ingredients and heroic local producers. He investigates the history of saffron farming in the UK, tastes the first whisky to be produced in Wales for one hundred years, and tracks down the New Forest's foremost expert on wild mushrooms. And along the way, he uncovers some historical surprises about our national cuisine. Did you know, for example, that the method for making clotted cream, that stalwart of the cream tea, was probably introduced from the Middle East? Or that our very own fish and chips may have started life as a Jewish-Portuguese dish? Or that Alfred Bird invented his famous custard powder because his wife couldn't eat eggs? The result is a rich and kaleidoscopic survey of a remarkably vibrant food scene, steeped in history but full of fresh ideas for the future: proof, if proof were needed, that British food has come of age.

The National Union Catalog Pre 1956 Imprints

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Dark Legacy Book I Trinity

Author : Domenico Italo Composto-Hart
File Size : 20.47 MB
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