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How to Make Soup
How to Make Soup
Author: Editors of Cook's Illustrated Magazine, Jack Bishop
Did you know that the best chicken stock is made by first sauteing chicken parts? That meat, not bones, is the key to success with beef stock? That many vegetables should be broiled to bring out the flavor in pureed soups? Or that Parmesan rinds are just the thing to enhance a minestrone? These prescriptions may seem simple -- but they can drama...  more »
ISBN-13: 9780936184371
ISBN-10: 093618437X
Publication Date: 1999
Pages: 96
Rating:
  • Currently 3.5/5 Stars.
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3.5 stars, based on 2 ratings
Publisher: Boston Common Press
Book Type: Hardcover
Members Wishing: 1
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