Splendid soups: recipes and master techniques for making the world's best soups
(Book)
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.
Notes
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.
Record Information
Last Sierra Extract Time | Feb 29, 2024 07:28:33 AM |
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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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003 | OCoLC | ||
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008 | 000818s2001 nyuaf 001 0 eng | ||
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035 | |a (OCoLC)44876836|z (OCoLC)45484567|z (OCoLC)1005939054 | ||
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049 | |a HEVA | ||
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. | |
655 | 7 | |a cookbooks.|2 aat|0 (CStmoGRI)aatgf300026109 | |
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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