The Best Recipe: Soups & Stews

by Editors of Cook's Illustrated Magazine

Hardcover, 2001


Call number

ATK -- 2001

Call number

ATK -- 2001



Cook's Illustrated (2001), Edition: 1, Hardcover, 336 pages


From corn chowder and lobster bisque to Cincinnati chili and Irish stew, this substantial volume is filled with the best recipes for everyone's favorite soups and stews. In addition, the editors provide information on everything you need to know to make great soups and stews, from what cuts of beef or pork make the best stew to what techniques build the best flavor base. There's even a chapter for accompaniments, from mashed potatoes to rustic country bread.


Physical description

336 p.; 10.9 inches

Similar in this library

Page: 0.1776 seconds