1.
by
Peterson, James.
Call Number
641.813 PET
Publication Date
2001
Summary
"This book uses clear, step-by-step guidance to explain the essential techniques for making broths and consomme's, and then moves on to soups based on vegetables, fish, meat, and other main ingredients. Capturing the heart and soul of the world's finest cuisines, 400 recipes offer an exciting and rich contemporary repertoire to explore, from the exotic Indian-Style Shrimp and Coconut Soup and the elegant Poached Duck Breast with Vegetables to the pungent Vietnamese Spicy Soup with Rice Noodles and the intriguing Chicken Tagine with Apricots, Raisins, and Almonds."--BOOK JACKET.
Format:
Books
Table of Contents http://www.loc.gov/catdir/toc/onix06/00043855.html
Publisher description http://www.loc.gov/catdir/description/wiley035/00043855.html
Publisher description http://www.loc.gov/catdir/description/wiley035/00043855.html
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by
Ling, Kong Foong.
Call Number
641.595
Publication Date
2012
Summary
Asian cooks are masters at retaining the goodness of their raw materials, creating surprising and often spicy taste sensations that stimulate the palate. The selection of recipes found in The Asian Kitchen come from master chefs across Asia, and can be prepared by anyone with a minimum of effort.A unique offering of cuisine from around Asia, including tangy Thai salads, wholesome Vietnamese soups, aromatic Indian curries, hearty Chinese noodles and delicate Japanese sushi, The Asian Kitchen is a great introduction to Asian cooking.
Format:
Electronic Resources
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