The new book of soups
Subtitle: over 160 new and improved recipes for soups and stews of every variety, with illustrated step-by-step techniques from the world's premier culinary college
By: the Culinary Institute of America ; photography by Ben Fink
Edition: expanded 2nd ed.
Publisher: Lebhar-Friedman Books
Published: 2009
Place of publication: New York
Language: eng
Number of pages: 249
ISBN-13: 9780867308600
Other titles: Culinary Institute of America
Description: An updated and expanded selection of recipes from the kitchens and classrooms of The Culinary Institute of America. It's the ultimate guide for the preparation of delicious soups and stews for any season or occasion.
Notes: Includes index.
Table of contents: title: Soup basics; title: Broths; title: Hearty soups; title: Stews; title: Cream soups; title: Puréed soups; title: Bisques and chowders; title: Cold soups; title: Accompaniments.