Soup Through the Ages: A Culinary History with Period Recipes
McFarland, 2009 M08 11 - 280 páginas
As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup--the world's first prepared dish--became the unpretentious comfort food for all of civilization. This book provides a comprehensive and worldwide culinary history of soup from ancient times. Appendices detail vegetables and herbs used in centuries-old soup traditions and offer dozens of recipes from the medieval era through World War II.
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added American Apicius barley bay leaf bean soup beef black pepper bones Bouillabaisse bread Brooklyn Daily Eagle broth brown Brunswick stew butter cabbage carrots cauldrons cayenne pepper celery chervil chicken chopped chowder cloves cook cookery books corn cream cuisine diet dish dried dumplings eaten eggs fire fish flavor flour fowl French fresh garlic gravy green half Ibid included Indians ingredients juice kettle kitchen leeks lemon let it boil liquor mace meal meat milk mutton native okra onions ounces oysters parsley peas pieces pint pork porridge portable soup potatoes pottage pound prepared quarts of water recipes rice roasted Roman saucepan sauces season seeds served sieve simmer skim slices soldiers spices spinach spoon stew stir strain sugar sweet herbs tablespoonful taste thyme tomatoes tureen turnips turtle veal vegetables verjuice vermicelli wild wine wrote yolks York