Author: Thomas Jefferson MurreyPublisher:
ISBN:
Category : Soups
Languages : en
Pages : 58
Book Description
Fifty Soups
Author: Thomas Jefferson MurreyPublisher:
ISBN:
Category : Soups
Languages : en
Pages : 58
Book Description
Fifty Soups (Classic Reprint)
Author: Thomas J. MurreyPublisher: Forgotten Books
ISBN: 9780265285237
Category : Cooking
Languages : en
Pages : 46
Book Description
Excerpt from Fifty Soups The great difficulty lies in selecting the most appropriate soup for each particular occa Sion; it would be well to first select your bill of fare, after which decide upon the soup. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Fifty Soups
Author: Thomas J. (Thomas Jefferson) MurreyPublisher: Createspace Independent Publishing Platform
ISBN: 9781725162853
Category :
Languages : en
Pages : 24
Book Description
Fifty Soups by Thomas J. (Thomas Jefferson) Murrey REMARKS ON SOUPS. Soups, like salads, present an excellent opportunity for the cook to display good taste and judgment. The great difficulty lies in selecting the most appropriate soup for each particular occasion; it would be well to first select your bill of fare, after which decide upon the soup. The season, and force of circumstances, may compel you to decide upon a heavy fish, such as salmon, trout, or other oleaginous fishes, and heavy joints and entrées. Under these circumstances it must necessarily follow that a light soup should begin the dinner, and vice versa; for large parties, one light and one heavy soup is always in order. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.
Fifty Soups
Author: Thomas Jefferson MurreyPublisher: Applewood Books
ISBN: 1429012382
Category : Cooking
Languages : en
Pages : 58
Book Description
Thomas Jefferson Murrey's 1884 work provides recipes for the soups that were popular at the time, with directions on how to prepare basic stocks and then build on those stocks to create a range of soups, from simple to elegant.
Fifty Soups
Author: Thomas J. MurreyPublisher: CreateSpace
ISBN: 9781514798300
Category :
Languages : en
Pages : 26
Book Description
This collection of literature attempts to compile many of the classic works that have stood the test of time and offer them at a reduced, affordable price, in an attractive volume so that everyone can enjoy them.
Fifty Soups [eBook - NC Digital Library]
![Fifty Soups [eBook - NC Digital Library] PDF](https://books.google.com/books/content/images/frontcover/_DilwgEACAAJ?fife=w80-h100)
Author: Thomas Jefferson MurreyMore Recipes for Fifty (Classic Reprint)
Author: Frances Lowe SmithPublisher: Forgotten Books
ISBN: 9780364308448
Category : Cooking
Languages : en
Pages : 236
Book Description
Excerpt from More Recipes for Fifty A recipe, called to judgment, must answer three questions Is it practical? Is it economical? Is the result attractive? These questions have to be answered in the affirmative when the recipes are planned for small groups. The answers must be still more emphatic when cooking is done for half a hundred. The first book by Miss Smith has proved its rare value to the many dietitians and institution managers who have used it. The second carries the added merit of adjustment to our increased list of staples. Before the war, we were in a rut in our kitchens. We used wheat, meat, sugar, and fats thoughtlessly and monotonously. N ow, happily, cooking is lifted out of this dull routine. It has become a real adventure. On any new trail, however, we need a guide who has thoroughly explored the danger points and can guard us against them. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Fifty Soups
Author: Thomas J. MurreyPublisher: CreateSpace
ISBN: 9781492976677
Category : Cooking
Languages : en
Pages : 62
Book Description
Fifty Soups Classic Bistro Soups from around the World By Thomas J. Murrey Soups, like salads, present an excellent opportunity for the cook to display good taste and judgment. The great difficulty lies in selecting the most appropriate soup for each particular occasion; it would be well to first select your bill of fare, after which decide upon the soup. The season, and force of circumstances, may compel you to decide upon a heavy fish, such as salmon, trout, or other oleaginous fishes, and heavy joints and entrées. Under these circumstances it must necessarily follow that a light soup should begin the dinner, and vice versa; for large parties, one light and one heavy soup is always in order.There is as much art in arranging a bill of fare and harmonizing the peculiarities of the various dishes, as there is in preparing the colors for a painting; the soup represents the pivot upon which harmony depends. Soups may be divided into four classes: clear, thick, purées or bisques, and chowders. A purée is made by rubbing the cooked ingredients through a fine sieve; an ordinary thick soup is made by adding various thickening ingredients to the soup stock; clear soups are, properly speaking, the juices of meats, served in a convenient and appetizing form. Chowders are quite distinct from the foregoing, being compounds of an infinite variety of fish, flesh, fowl, or vegetables, in proportions to suit the fluctuating ideas of the cook; the object sought is to prepare a thick, highly seasoned compound, without reducing the ingredients to the consistency of a purée. Artichoke Soup, Asparagus Soup, Barley Soup, Beans, Puree of, Beef Stock, Beef Tea, Bouille-Abaisse, Cauliflower Soup, Celery, Cream of, Chestnut Soup, Chicken Broth, Chicken Soup, Chicken Soup, no. 2, Clam Broth, Clam Chowder, Clam, Puree of, Consomme, Consomme Colbert, Crab, Bisque of, Cream Soup, Croutons for Soup, Fish Chowder, German Soup, Giblet Soup, Glaze for Soup, Green Turtle Soup, Gumbo Soup, Julienne Soup, Lentil Soup, Liebig's Soup, Lobster, Bisque of, Macaroni Soup, Marrow Dumplings, Mock Turtle Soup, Mulligatawny Soup, Mutton Broth, Onion Soup, Oxtail Soup, Oyster Soup, Pea Soup, Pea Soup, Economical, Potato Soup, Rabbit Soup, Rice, Cream of, Scotch Broth, Soup Stock, Sorrel Soup, Spring Soup, Tomato Soup, Turkey Soup, Veal Stock, Vegetable Soup, Vermicelli Soup,
Fifty Soups
Author: Thomas Jefferson MurreyPublisher:
ISBN:
Category : Soups
Languages : en
Pages : 0
Book Description
The Master Book of Soups
Author: Henry SmithPublisher: Forgotten Books
ISBN: 9780260990204
Category : Cooking
Languages : en
Pages : 240
Book Description
Excerpt from The Master Book of Soups: Featuring 1001 Titles and Recipes A L T H O U G H commercially canned soups are excellent and convenient, there are still several good reasons for making soup in one s own kitchen. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.