Coverart for item
The Resource Soups & stews, author, Marie Simmons ; general editor, Chuck Williams ; photographer, Jeff Kauck

Soups & stews, author, Marie Simmons ; general editor, Chuck Williams ; photographer, Jeff Kauck

Label
Soups & stews
Title
Soups & stews
Statement of responsibility
author, Marie Simmons ; general editor, Chuck Williams ; photographer, Jeff Kauck
Title variation
Soups and stews
Creator
Contributor
Subject
Language
eng
Member of
Cataloging source
DLC
http://library.link/vocab/creatorName
Simmons, Marie
Dewey number
641.8/13
Illustrations
illustrations
Index
index present
LC call number
TX757
LC item number
.S54 2005
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
  • Williams, Chuck
  • Kauck, Jeff
Series statement
Williams Sonoma mastering
http://library.link/vocab/subjectName
  • Soups
  • Stews
Target audience
adult
Label
Soups & stews, author, Marie Simmons ; general editor, Chuck Williams ; photographer, Jeff Kauck
Instantiates
Publication
Copyright
Note
  • Includes index
  • "Classic recipes, simple instructions, expert advice"--Cover
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Serving Soups & Stews
  • Stews
  • 110
  • Chicken, Shrimp & Andouille Gumbo
  • 113
  • Bouillabaisse
  • 119
  • Beef & Red Wine Stew
  • 124
  • Irish Lamb Stew
  • 127
  • 14
  • Chili con Carne
  • 128
  • Pasta & Bean Stew
  • 131
  • Measuring Ingredients
  • 15
  • Basic Recipes
  • 16
  • Chicken Stock
  • 18
  • Beef Stock
  • 20
  • Working with the Recipes
  • Brown Beef Stock
  • 22
  • Vegetable Stock
  • 24
  • Fish Stock
  • 26
  • Shellfish Stock
  • 28
  • Key Techniques
  • 30
  • 8
  • Dicing an Onion
  • 32
  • Working with Leeks & Garlic
  • 33
  • Dicing Carrots & Celery
  • 34
  • Working with Peppers & Chiles
  • 36
  • Peeling, Seeding & Dicing Plum Tomatoes
  • 36
  • Types of Soups & Stews
  • Working with Shellfish
  • 38
  • Working with a Roux
  • 40
  • Mincing Herbs
  • 41
  • Browning Meat
  • 41
  • Pureeing Soups
  • 42
  • 9
  • Clear Soups
  • 44
  • Chicken Soup
  • 47
  • Chicken Soup Variations
  • 52
  • French Onion Soup
  • 55
  • Minestrone
  • 61
  • Understanding Soup & Stew Ingredients
  • Borscht
  • 62
  • Manhattan Clam Chowder
  • 65
  • Pureed Soups
  • 66
  • Carrot-Ginger Soup
  • 69
  • Pureed Vegetable Soup Variations
  • 74
  • 10
  • Tomato Soup
  • 77
  • Tomato Soup Variations
  • 79
  • Potato-Leek Soup
  • 81
  • Potato-Leek Soup Variations
  • 83
  • White Bean Soup
  • 85
  • Cooking and Seasoning Soups & Stews
  • White Bean Soup Variations
  • 86
  • Gazpacho
  • 88
  • Cream Soups & Chowders
  • 90
  • Cream of Broccoli Soup
  • 93
  • Cream Soup Variations
  • 98
  • 12
  • New England Clam Chowder
  • 101
  • Chowder Variations
  • 103
  • Shrimp Bisque
  • 105
  • Bisque Variations
  • 107
  • Cheddar Cheese Soup
  • 108
Control code
ocm58807462
Dimensions
28 cm.
Extent
143 pages
Isbn
9780743267366
Lccn
2005040095
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Note
641.813 SI47 ; P ; XX-N ; Series-adult ; C1205BT6 (BW).
Other control number
9780743267366
Other physical details
color illustrations
System control number
  • (Sirsi) o58807462
  • (Sirsi) o58807462
Label
Soups & stews, author, Marie Simmons ; general editor, Chuck Williams ; photographer, Jeff Kauck
Publication
Copyright
Note
  • Includes index
  • "Classic recipes, simple instructions, expert advice"--Cover
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Serving Soups & Stews
  • Stews
  • 110
  • Chicken, Shrimp & Andouille Gumbo
  • 113
  • Bouillabaisse
  • 119
  • Beef & Red Wine Stew
  • 124
  • Irish Lamb Stew
  • 127
  • 14
  • Chili con Carne
  • 128
  • Pasta & Bean Stew
  • 131
  • Measuring Ingredients
  • 15
  • Basic Recipes
  • 16
  • Chicken Stock
  • 18
  • Beef Stock
  • 20
  • Working with the Recipes
  • Brown Beef Stock
  • 22
  • Vegetable Stock
  • 24
  • Fish Stock
  • 26
  • Shellfish Stock
  • 28
  • Key Techniques
  • 30
  • 8
  • Dicing an Onion
  • 32
  • Working with Leeks & Garlic
  • 33
  • Dicing Carrots & Celery
  • 34
  • Working with Peppers & Chiles
  • 36
  • Peeling, Seeding & Dicing Plum Tomatoes
  • 36
  • Types of Soups & Stews
  • Working with Shellfish
  • 38
  • Working with a Roux
  • 40
  • Mincing Herbs
  • 41
  • Browning Meat
  • 41
  • Pureeing Soups
  • 42
  • 9
  • Clear Soups
  • 44
  • Chicken Soup
  • 47
  • Chicken Soup Variations
  • 52
  • French Onion Soup
  • 55
  • Minestrone
  • 61
  • Understanding Soup & Stew Ingredients
  • Borscht
  • 62
  • Manhattan Clam Chowder
  • 65
  • Pureed Soups
  • 66
  • Carrot-Ginger Soup
  • 69
  • Pureed Vegetable Soup Variations
  • 74
  • 10
  • Tomato Soup
  • 77
  • Tomato Soup Variations
  • 79
  • Potato-Leek Soup
  • 81
  • Potato-Leek Soup Variations
  • 83
  • White Bean Soup
  • 85
  • Cooking and Seasoning Soups & Stews
  • White Bean Soup Variations
  • 86
  • Gazpacho
  • 88
  • Cream Soups & Chowders
  • 90
  • Cream of Broccoli Soup
  • 93
  • Cream Soup Variations
  • 98
  • 12
  • New England Clam Chowder
  • 101
  • Chowder Variations
  • 103
  • Shrimp Bisque
  • 105
  • Bisque Variations
  • 107
  • Cheddar Cheese Soup
  • 108
Control code
ocm58807462
Dimensions
28 cm.
Extent
143 pages
Isbn
9780743267366
Lccn
2005040095
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Note
641.813 SI47 ; P ; XX-N ; Series-adult ; C1205BT6 (BW).
Other control number
9780743267366
Other physical details
color illustrations
System control number
  • (Sirsi) o58807462
  • (Sirsi) o58807462

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