The Master Books of SoupsThe Master Books of Soups



Henry Smith's 1900's ""The Master Book of Soups"" provides 1,001 different soup recipes from all around the world, allowing the home cook to create simple, inexpensive and satisfying meals.

Author: Henry Smith

Publisher: Applewood Books

ISBN: 9781429011808

Category:

Page: 244

View: 300

Henry Smith's 1900's ""The Master Book of Soups"" provides 1,001 different soup recipes from all around the world, allowing the home cook to create simple, inexpensive and satisfying meals.
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

SoupSoup



Ideally, a book on the significance of soup around the globe would include at least one soup recipe or story from every ... Henry Smith, The Master Book of Soups ( ) 'Pease Porridge Hot', from a child's book of Mother Goose.

Author: Janet Clarkson

Publisher: Reaktion Books

ISBN: 9781861898906

Category:

Page: 152

View: 483

From the restorative powers of chicken soup on a sick day to the warmth of a bowl of chowder on a wintry night, there is no food quite as comforting and emblematic of home as soup. Soup, as Janet Clarkson tells us, is the first true culinary creation of humanity, and it has made a long journey from the prehistoric cave to the kitchen table and the white linens of Michelin-starred restaurants. Tracing its myriad reinventions through history and across the globe, Clarkson argues in Soup that it is the only truly universal dish—every culture in the world makes soup, and it is widely valued as a dish adaptable for any situation. From the swill of the poorhouse to the most delicately crafted consommé, Clarkson explores how soup got its name and describes the different roles of soup in Eastern and Western cuisine. Featuring the national soups of many countries and including an assortment of anecdotes and recipes taken from seven centuries of culinary history, Soup entertains as much as it informs, telling of how the history of the restaurant itself is intricately interwoven with the very concept of soup. “With enthusiasm and detailed research, Clarkson’s entertaining history is a nutrient-rich meal for the mind, sure to be devoured as happily as its subject”—Publishers Weekly, on Clarkson’s Pie