The soup and sauce book by Elizabeth Douglas
(4 User reviews)
473
Douglas, Elizabeth
English
"The Soup and Sauce Book" by Elizabeth Douglas is a practical guide focused on culinary techniques, specifically soups and sauces, written in the early 20th century. The book aims to expand the reader's repertoire of soup recipes beyond conventional options typically found in English cuisine while offering methods and tips for preparing various sto...
variety in England where soup is often underappreciated. The author explains the importance of using good ingredients and provides foundational knowledge on stocks, discussing different types, their uses, and cooking methods. Douglas encourages experimentation with ingredients and emphasizes the significance of proper simmering techniques. The preface sets a tone of culinary exploration, suggesting that readers can enhance their cooking skills while enjoying affordable and varied meal options. (This is an automatically generated summary.)
Barbara Carter
1 month agoI was skeptical at first, but the presentation of ideas feels natural and engaging. An unexpectedly enjoyable experience.
Amanda Hall
2 months agoAfter looking for this everywhere, it provides a comprehensive overview that is perfect for students and experts alike. I’d rate this higher if I could.
Thomas Rodriguez
2 months agoAfter completing the first chapter, the depth of coverage exceeded my expectations. One of the best books I've read this year.
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Kimberly Rivera
5 months agoThis caught my eye instantly and the content encourages further exploration of the subject. I’ll be referencing this again soon.