How to Make Stocks and Soups with No Meat - A Collection of Old-Time Vegetarian Recipes

Nonfiction, Food & Drink, Soups & Stews, Vegetables & Salads, Vegetarian
Cover of the book How to Make Stocks and Soups with No Meat - A Collection of Old-Time Vegetarian Recipes by S. Beaty-Pownall, Read Books Ltd.
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Author: S. Beaty-Pownall ISBN: 9781473355675
Publisher: Read Books Ltd. Publication: August 26, 2016
Imprint: Vintage Cookery Books Language: English
Author: S. Beaty-Pownall
ISBN: 9781473355675
Publisher: Read Books Ltd.
Publication: August 26, 2016
Imprint: Vintage Cookery Books
Language: English

Soup lovers rejoice! This vintage book contains a fantastic selection of old-time recipes for creating interesting and delicious soups, as well as chapters on making stocks. All the recipes are for meatless dishes, making this volume ideal for modern vegetarians looking for some variety. Contents include: “Vegetable Stock I.”, “Vegetable Stock II.”, “Plasmon Stock”, “Potage aux Pignole”, “Potage Bonne Femme”, “Soup a l'Oignon, Stanislas”, “Soup a l'Oignon, Stanislas au Fromage”, “Potage Julienne Maigre”, “Brunoise Maigre”, “Potage Purée de Pommes de Terre, aux Tomates”, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Soup lovers rejoice! This vintage book contains a fantastic selection of old-time recipes for creating interesting and delicious soups, as well as chapters on making stocks. All the recipes are for meatless dishes, making this volume ideal for modern vegetarians looking for some variety. Contents include: “Vegetable Stock I.”, “Vegetable Stock II.”, “Plasmon Stock”, “Potage aux Pignole”, “Potage Bonne Femme”, “Soup a l'Oignon, Stanislas”, “Soup a l'Oignon, Stanislas au Fromage”, “Potage Julienne Maigre”, “Brunoise Maigre”, “Potage Purée de Pommes de Terre, aux Tomates”, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.

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