One Thousand Simple Soups (Classic Reprint) PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download One Thousand Simple Soups (Classic Reprint) PDF full book. Access full book title One Thousand Simple Soups (Classic Reprint) by Olive Green. Download full books in PDF and EPUB format.
Author: Olive Green
Publisher: Forgotten Books
ISBN: 9781528466455
Category : Cooking
Languages : en
Pages : 404
Get Book Here
Book Description
Excerpt from One Thousand Simple Soups It heing grown as nu fashionable for a hooh now to appear in puhlich without a preface as for a lady to appear at a hall without a hoop-petticoat, I shall conform to custom for fashion-sahe and not. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Olive Green
Publisher: Forgotten Books
ISBN: 9781528466455
Category : Cooking
Languages : en
Pages : 404
Get Book Here
Book Description
Excerpt from One Thousand Simple Soups It heing grown as nu fashionable for a hooh now to appear in puhlich without a preface as for a lady to appear at a hall without a hoop-petticoat, I shall conform to custom for fashion-sahe and not. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Sigismund Aronsou
Publisher: Forgotten Books
ISBN: 9780365412229
Category : Cooking
Languages : en
Pages : 206
Get Book Here
Book Description
Excerpt from One Thousand Favorite Recipes Many have been the Opinions expressed about the relation of the soup to the rest of the meal, some considering it a meal in itself and others looking upon it as flavored water, only fit for children and invalids. Most of us coincide with the French authority who calls soup the preface to the feast, and which is, in fact, a stimulant for the more or less elaborate menu to follow. As a rule, for a large dinner of many courses, the soup should be as light as possible, whereas for a plain dinner it may be much richer and more satisfying. In the making of soups there is a difference of taste as to which portion of the beef is best for the purpose. The Shinbone contains the marrow which adds strength and thickness to the soup, while the neck makes a more nutritious soup. A piece of beef liver imparts a pleasant flavor to many soups. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: OLIVE. GREEN
Publisher:
ISBN: 9781033723999
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
Author: Bernard Clayton, Jr.
Publisher: Simon and Schuster
ISBN: 0671438646
Category : Soups
Languages : en
Pages : 450
Get Book Here
Book Description
Bernard Clayton, Jr.'s, first book, "The Complete Book of Breads," won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as perhaps the best book on the subject in the English language. Of Clayton's "The Complete Book of Pastry," which also received a Tastemaker award, Claiborne said: "One of the most important cookbooks of this year if not this decade." Now this highly respected author turns his attention to soups and stews. From his travels around the world, Clayton has put together an eclectic collection of 250 soup recipes and 50 stew recipes, adding to the clear instructions personal anecdotes and historical background throughout. He covers a wide range of soups, from Asparagus-and-Crab to Peach-Buttermilk. American classics such as New England Chowder, Burgoo and U.S. Senate Bean Soup share the spotlight with such international gems as Japanese "Shabu-Shabu," Nigerian Peanut Soup and Scottish Cock-a-Leekie Soup. After a thorough discussion of the many kinds of stocks, from Brown Stock to Vegetable Stock, Mr. Clayton includes, for those of us who are lazy, the pros and cons of homemade versus storebought stock, along with tricks and tips to improve the later. With recipes that are well written and easy to follow, Clayton shows that soup-making is neither time-consuming nor difficult, and in any case is well worth the effort.
Author: Olive Green
Publisher: Legare Street Press
ISBN: 9781020308963
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
Discover a world of delicious soups with this extensive recipe book. With one thousand simple and easy-to-follow recipes, this book is perfect for both experienced chefs and amateurs looking to experiment in the kitchen. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Olive 1874-1911 Green
Publisher:
ISBN: 9781371331542
Category : History
Languages : en
Pages : 414
Get Book Here
Book Description
Author: Henry Smith
Publisher: Forgotten Books
ISBN: 9780260990204
Category : Cooking
Languages : en
Pages : 240
Get Book Here
Book Description
Excerpt from The Master Book of Soups: Featuring 1001 Titles and Recipes A L T H O U G H commercially canned soups are excellent and convenient, there are still several good reasons for making soup in one s own kitchen. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Olive Green
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 406
Get Book Here
Book Description
Author: Thomas J. Murrey
Publisher: Forgotten Books
ISBN: 9781332343317
Category : Cooking
Languages : en
Pages : 48
Get Book Here
Book Description
Excerpt from Fifty Soups Soups, like salads, present an excellent opportunity for the cook to display good taste and judgment. The great difficulty lies in selecting the most appropriate soup for each particular occasion; it would be well to first select your bill of fare, after which decide upon the soup. The season, and force of circumstances, may compel you to decide upon a heavy fish, such as salmon, trout, or other oleaginous fishes, and heavy joints and entrees. Under these circumstances it must necessarily follow that a light soup should begin the dinner, and vice versa; for large parties, one light and one heavy soup is always in order. There is as much art in arranging a bill of fare and harmonizing the peculiarities of the various dishes, as there is in preparing the colors for a painting; the soup represents the pivot upon which harmony depends. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."
Author: Mrs. Sarah Tyson Rorer
Publisher: Forgotten Books
ISBN: 9781333304508
Category : Cooking
Languages : en
Pages : 38
Get Book Here
Book Description
Excerpt from Twenty Quick Soups Wash one bundle of asparagus, cut off the tips and throw them into a pint of boiling water, add a teaspoon ful of salt, and simmer gently for fif teen minutes. Strain them and save the water to this water add the remaining part of the bundle, cut into small pieces. Cook fifteen minutes and press through a colander. Put one quart of milk into a double boiler; rub together two tablespoonfuls of but ter and two tablespoonfuls of our. Add a little of the hot milk to this and work until perfectly smooth, then stir into the milk and cook five minutes. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."
