The Basic Basics Soups Handbook
All You Need to Know to Make Delicious Soups and Broths
By (author) Marguerite Patten
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Basic Basics Soups Handbook by Marguerite Patten
Book DescriptionMarguerite 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 flavour and consistency, including stocks which are the secret of many good soups.
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Book DetailsISBN: 9781904010197
(234mm x 153mm x 16mm)
Imprint: Grub Street
Publisher: Grub Street
Publish Date: 26-Nov-2002
Country of Publication: United Kingdom
Books By Author Marguerite Patten
Marguerite Patten's Century of British Cooking, Hardback (June 2015)
2015 would have been the year the redoubtable Marguerite Patten celebrated her 100th birthday. Sadly, she died on the 4th June 2015, just five months short of her birthday. In her honour, Grub Street is reissuing a new edition of the first book we published by Marguerite back in 1999, her comprehensive Century of British Cooking.
Victory Cookbook, Paperback (March 2014)
Victory Cookbook takes a nostalgic look at war-time food and rationing, and the celebrations that marked the end of the war.
Marguerite Patten's Best British Dishes, Paperback (October 2010)
Focuses on the classic cookery of the British Isles. Ranging from traditional breakfasts, to high teas, from roasts to hearty soups, this title presents a collection of over 400 recipes. It covers soups, fish dishes, meat, poultry and game, vegetables, salads and savoury dishes as well as puddings, baking and preserves.
Basic Basics Pressure Cooker Cookbook, Paperback (April 2010)» View all books by Marguerite Patten
Pressure cookers are one of the greenest cooking methods imaginable. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 per cent. This title features the author's tried and tested recipes for pressure cookers.
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