| Author |
Douglas, Elizabeth |
| Title |
The soup and sauce book
|
| Original Publication |
United Kingdom: Grant Richards,1903.
|
| Series Title |
The new cookery books; vol. 1
|
| Note |
Reading ease score: 86.0 (6th grade). Easy to read.
|
| Credits |
The Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
|
| Summary |
"The Soup and Sauce Book" by Elizabeth Douglas is a practical guide focused on culinary techniques, specifically soups and sauces, written in the early 20th century. The book aims to expand the reader's repertoire of soup recipes beyond conventional options typically found in English cuisine while offering methods and tips for preparing various stocks and sauces. The opening of the book introduces the concept of soup preparation, emphasizing a need for greater variety in England where soup is often underappreciated. The author explains the importance of using good ingredients and provides foundational knowledge on stocks, discussing different types, their uses, and cooking methods. Douglas encourages experimentation with ingredients and emphasizes the significance of proper simmering techniques. The preface sets a tone of culinary exploration, suggesting that readers can enhance their cooking skills while enjoying affordable and varied meal options. (This is an automatically generated summary.)
|
| Language |
English |
| LoC Class |
TX: Technology: Home economics
|
| Subject |
Cooking
|
| Subject |
Soups
|
| Subject |
Cookbooks
|
| Subject |
Sauces
|
| Category |
Text |
| EBook-No. |
68446 |
| Release Date |
Jul 2, 2022 |
| Copyright Status |
Public domain in the USA. |
| Downloads |
117 downloads in the last 30 days. |
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