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There are exactly 110 soup recipes in this book, all of which are truly exquisite. The illustrations are great - every recipe comes with 3 illustrations of delightful photos showing step-by-step clear and easy to follow instructions along with a photo of the finished product. It contains some classic recipes, such as the Chinese crab and sweetcorn soup, the Egyptian lentil soup, the French onion soup, and several others. It also offers a great variety of very innovative soups, such as the cool cherry soup, omlette soup, pesto soup, and a pumpkin soup. The chapters are divided as cold soups, fish soups, cheese and egg soups, grain soups, vegetable soups, meat and poultry, and special occasion soups. This soup book is a good start for anyone who enjoys a great soup. All the instructions for recipes such as Passatelli, Pesto Soup, Pavia Soup, Shrimp Bisque and Pumpkin Soup are clear and easy to follow as well as those for old favorites like French Onion. So why wait? These series are a must-have resource for those who enjoy cooking and culinary art, both photographic and gastronomic!
Buchkauf
The Book of Soups, Lorna Rhodes
- Sprache
- Erscheinungsdatum
- 1989
- product-detail.submit-box.info.binding
- (Hardcover)
Keiner hat bisher bewertet.
- Titel
- The Book of Soups
- Sprache
- Englisch
- Autor*innen
- Lorna Rhodes
- Erscheinungsdatum
- 1989
- Einband
- Hardcover
- Seitenzahl
- 120
- ISBN10
- 185613105x
- ISBN13
- 9781856131056
- Reihe
- Schlagwörter
- Sachbücher, Kochbücher, Kochbücher, Essen & Trinken
- Beschreibung
- There are exactly 110 soup recipes in this book, all of which are truly exquisite. The illustrations are great - every recipe comes with 3 illustrations of delightful photos showing step-by-step clear and easy to follow instructions along with a photo of the finished product. It contains some classic recipes, such as the Chinese crab and sweetcorn soup, the Egyptian lentil soup, the French onion soup, and several others. It also offers a great variety of very innovative soups, such as the cool cherry soup, omlette soup, pesto soup, and a pumpkin soup. The chapters are divided as cold soups, fish soups, cheese and egg soups, grain soups, vegetable soups, meat and poultry, and special occasion soups. This soup book is a good start for anyone who enjoys a great soup. All the instructions for recipes such as Passatelli, Pesto Soup, Pavia Soup, Shrimp Bisque and Pumpkin Soup are clear and easy to follow as well as those for old favorites like French Onion. So why wait? These series are a must-have resource for those who enjoy cooking and culinary art, both photographic and gastronomic!