The Culinary Institute of America book of soups More than 100 new recipes from the world's premier culinary college

Culinary Institute of America

Book - 2005

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Subjects
Published
New York : Lebhar-Friedman Books c2005.
Language
English
Physical Description
x, 212 p. : col. ill. ; 26 cm
Bibliography
Includes index.
ISBN
0867308583
Corporate Author
Culinary Institute of America (-)
Other Authors
Lorna Smith (-), Louis Wallach
Review by Publisher Summary 1

The ultimate reference of culinary excellence presents a collection of more than one hundred recipes for a vast array of soups, including broths, vegetable soups, pureed soups, cream soups, bisques, cold soups, and dessert soups, from Pan-Smoked Tomato Bisque to Senegalese Peanut Soup, accompanied by recipes for breads, chips, and dumplings to accompany or garnish each soup. Reprint.

Review by Publisher Summary 2

From the Culinary Institute of America comes the definitive soup cookbook, now available in paperback. Whether a beginner or an accomplished cook, Book of Soups can help you create any type of soup.