A comprehensive cooking bible from The Culinary Library on the World's greatest soups with over 300 recipes, with additional chapters on garnishes, thickeners, history and terminology. This is the 4th volume in a 20 book series of a building Culinary Library suitable for beginners and professional cooks alike with volumes on culinary techniques, specific foods, food groups and tools. The reference and cookbook series essential in any kitchen. Volume 1, Alchemy of the Mortar & Pestle, (#1 on Amazon) Hundreds of recipes for pastes, curries, butters, dips, marinades, flavored oils. Volume 2, Edible Flowers and Leaves, (#4 on Amazon) with recipes for microgreens, edible flowers and baby leaves. Volume 3, Mastery of the Sauces is most comprehensive cookbook on Sauces currently on the market with hundreds of recipes from the Classic 5 Mother sauces of French Classical cookery and their derivative sauces to the foams and soil sauce replacements of the molecular gastronomy movement. Volume 4, Soups, recently been released in JULY 2015 and Volume 5, Salt & Pepper and Volume 6, Water, are due for release later in 2016.***** 5 star cookbook series.
A comprehensive cooking bible from The Culinary Library on the World's greatest soups with over 300 recipes, with additional chapters on garnishes, thickeners, history and terminology. This is the 4th volume in a 20 book series of a building Culinary Library suitable for beginners and professional cooks alike with volumes on culinary techniques, specific foods, food groups and tools. The reference and cookbook series essential in any kitchen. Volume 1, Alchemy of the Mortar & Pestle, (#1 on Amazon) Hundreds of recipes for pastes, curries, butters, dips, marinades, flavored oils. Volume 2, Edible Flowers and Leaves, (#4 on Amazon) with recipes for microgreens, edible flowers and baby leaves. Volume 3, Mastery of the Sauces is most comprehensive cookbook on Sauces currently on the market with hundreds of recipes from the Classic 5 Mother sauces of French Classical cookery and their derivative sauces to the foams and soil sauce replacements of the molecular gastronomy movement. Volume 4, Soups, recently been released in JULY 2015 and Volume 5, Salt & Pepper and Volume 6, Water, are due for release later in 2016.***** 5 star cookbook series.
