Hot and Cold Recipes for All SeasonsBook - 2006
Includes a wide variety of soups, along with other innovative flavour combinations made using interesting fresh ingredients. The basic preparation techniques are explained, along with the equipment required. This book includes a chapter of classic soups, followed by five chapters of innovative recipes, grouped together by either taste, or texture.
Publisher: London : New Holland, 2006.
Branch Call Number: 641.813 CUT
Characteristics: 176 p. :,col. ill. ;,23 cm.
Notes: Includes index.
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