The ultimate reference of culinary excellence presents a collection of more than one hundred recipes for a vast array of soups, including broths, vegetable soups, pureed soups, cream soups, bisques, cold soups, and dessert soups, from Pan-Smoked Tomato Bisque to Senegalese Peanut Soup, accompanied by recipes for breads, chips, and dumplings to accompany or garnish each soup. Reprint. Title: Book of Soups Author: Culinary Institute of America Publisher: Natl Book Network Publication Date: 2005/08/30 Number of Pages: 224 Binding Type: PAPERBACK Library of Congress: Additional Details\N BRAND : CULINARY INSTITUTE OF AMERICA
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