Basics Basics Soups Handbook: All You Need to Know to Make Delicious Soups and Broths (The basic basics)

Marguerite Patten OBE

ISBN 10: 1904010199 / ISBN 13: 9781904010197

Published by Grub Street 26/11/2002, 2002

About this Item

This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .

Seller Inventory # 7719-9781904010197

Bibliographic Details

• Title: Basics Basics Soups Handbook: All You Need to Know to Make Delicious Soups and Broths (The basic basics)
• Publisher: Grub Street 26/11/2002
• Publication Date: 2002
• Language: English
• ISBN 10: 1904010199
• ISBN 13: 9781904010197
• Binding: Soft cover
• Condition: Very Good

About this title

Synopsis

Marguerite Patten draws on her years of experience to bring together recipes for one of the great comfort foods - soups. Hot soups are warming in cold weather and cold soups are refreshing in the heat. Soup can also be made from every kind of ingredient.

This guide contains recipes for every occasion and soups from around the world from vichyssoise and minestrone to hot and sour, and covers all the information you need to make soups of perfect flavor and consistency, including stocks which are the secret of many good soups.

About the Author

Marguerite Patten OBE has written over 160 cookery books, sales of which amount to over 16 million worldwide. Her long and distinguished career, which began before the war, has included regular appearances on radio and television, live and televised cookery demonstrations, lectures as well as extensive journalism and authorship of books and cookery cards. She pioneered easy-to-follow recipes with her classic All Colour Cookery Book and has documented most aspects of British Cooking. This new book pulls together her life’s work and is truly an important work of culinary history.