Splendid soups: recipes and master techniques for making the world's best soups
(Book)
Author:
Published:
New York : Wiley, [2001].
Format:
Book
Physical Desc:
xxiv, 630 pages 16 unnumbered pages of plates : illustrations (some color) ; 24 cm
Status:
MCPLD Central Non-Fiction
641.813 P485s
Description
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.
Copies
Location
Call Number
Status
Last Check-In
MCPLD Central Non-Fiction
641.813 P485s
On Shelf
Jan 5, 2023
Location
Call Number
Status
Last Check-In
EVLD Avon Public Library
641.813 PET
On Shelf
Nov 8, 2023
Vail Public Library Non Fic & Classics
641.813 PET
On Shelf
Feb 11, 2019
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Subjects
LC Subjects
OCLC Fast Subjects
More Details
Language:
English
ISBN:
0471391360, 9780471391364
Notes
General Note
Includes index.
Description
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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Citations
APA Citation (style guide)
Peterson, J. (2001). Splendid soups: recipes and master techniques for making the world's best soups. New York, Wiley.
Chicago / Turabian - Author Date Citation (style guide)Peterson, James. 2001. Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups. New York, Wiley.
Chicago / Turabian - Humanities Citation (style guide)Peterson, James, Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups. New York, Wiley, 2001.
MLA Citation (style guide)Peterson, James. Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups. New York, Wiley, 2001.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
3c4f7262-9cc0-7628-f2aa-4ad18dc091cc
Record Information
| Last Sierra Extract Time | Feb 29, 2024 07:28:33 AM |
|---|---|
| Last File Modification Time | Feb 29, 2024 07:28:59 AM |
| Last Grouped Work Modification Time | Feb 29, 2024 07:28:39 AM |
MARC Record
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|---|---|---|---|
| 001 | 44876836 | ||
| 003 | OCoLC | ||
| 005 | 20220610032958.0 | ||
| 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|z (OCoLC)1005939054 | ||
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| 050 | 0 | 0 | |a TX757|b .P4823 2001 |
| 082 | 0 | 0 | |a 641.8/13|2 21 |
| 100 | 1 | |a Peterson, James.|0 https://id.loc.gov/authorities/names/n90644848 | |
| 245 | 1 | 0 | |a Splendid soups :|b recipes and master techniques for making the world's best soups /|c James Peterson. |
| 264 | 1 | |a New York :|b Wiley,|c [2001] | |
| 264 | 4 | |c ©2001 | |
| 300 | |a xxiv, 630 pages 16 unnumbered 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. | ||
| 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. | |
| 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. | ||
| 650 | 0 | |a Soups.|0 https://id.loc.gov/authorities/subjects/sh85125441 | |
| 650 | 0 | |a International cooking.|0 https://id.loc.gov/authorities/subjects/sh85031838 | |
| 650 | 6 | |a Soupes.|0 (CaQQLa)201-0050538 | |
| 650 | 6 | |a Cuisine internationale.|0 (CaQQLa)201-0041744 | |
| 650 | 7 | |a International cooking.|2 fast|0 (OCoLC)fst01753876 | |
| 650 | 7 | |a Soups.|2 fast|0 (OCoLC)fst01127115 | |
| 655 | 2 | |a Cookbook.|0 https://id.nlm.nih.gov/mesh/D055823 | |
| 655 | 4 | |a Nonfiction. | |
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| 655 | 7 | |a Cookbooks.|2 fast|0 (OCoLC)fst01752725 | |
| 655 | 7 | |a Cookbooks.|2 lcgft|0 https://id.loc.gov/authorities/genreForms/gf2011026169 | |
| 655 | 7 | |a Livres de cuisine.|2 rvmgf|0 (CaQQLa)RVMGF-000000119 | |
| 856 | 4 | 1 | |3 Table of contents|u http://catdir.loc.gov/catdir/toc/onix06/00043855.html |
| 856 | 4 | 2 | |3 Contributor biographical information|u http://catdir.loc.gov/catdir/bios/wiley043/00043855.html |
| 856 | 4 | 2 | |3 Publisher description|u http://catdir.loc.gov/catdir/description/wiley035/00043855.html |
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