Fifty soups by Thomas J. Murrey
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"Fifty Soups" by Thomas J. Murrey is a culinary guide published in the late 19th century that focuses on the art of soup making. This book is a collection of recipes and insights dedicated to various types of soups, providing a detailed exploration of ingredients, techniques, and the nuances of flavor pairing in soups. The book begins with foundational information about soups, including their classification into clear, thick, purées, and chowders, followed
by meticulous recipes for an array of soups such as Artichoke Soup, Clam Chowder, and Cream of Celery. Each recipe offers step-by-step instructions that encompass the preparation of soup stocks, essential tips for flavor enhancement, and serving suggestions. The author emphasizes the role of soup in meal planning, recommending the right kind of soup to complement the overall dining experience. With its rich detail and variety of recipes, "Fifty Soups" serves both novice chefs and seasoned cooks seeking to expand their culinary repertoire. (This is an automatically generated summary.)
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About this eBook
| Author | Murrey, Thomas J. (Thomas Jefferson), 1844?-1900 |
|---|---|
| Title | Fifty soups |
| Credits |
Produced by the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.) |
| Reading Level | Reading ease score: 71.2 (7th grade). Fairly easy to read. |
| Language | English |
| LoC Class | TX: Technology: Home economics |
| Subject | Cooking |
| Subject | Soups |
| Category | Text |
| eBook-No. | 25007 |
| ISBN (HTML) | 979-8-238-25007-6 |
| Release Date | Apr 6, 2008 |
| Copyright | Public domain in the USA. |
| Downloads | 574 downloads in the last 30 days. |
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