Suggesting that soup isn't just a side dish anymore, this text presents variations from all around the world, from soup you sip to the kind that requires a knife and fork. Recipes range from such classics as Manhattan clam chowder to such exotic international treats as Thai crispy fish soup or Mexican lentil soup with fruit.
Whether sweet-and-sour, traditional barbecued, Thai-style with peanut sauce or Russian-style with potatoes, ribs are a worldwide favorite. Here are dozens of ways to cook them.
In this continuing series, the topic of vegetables embraces a wide range of pieces from English, American and overseas scholars. Their treatments encompass both a broader consideration of the vegetable diet and the history of the cultivation and consumption of specific varieties. Cookery and consumption are not highlighted at the expense of ...
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