The Soup and Sauce Book
This is a collection of recipes for all types soups and sauces including vegetable soups, broths, stock, purees, hot sauces, and cold sauces -- and so much more. - Summary by Larry Wilson
Genre(s): Cooking
Language: English
| Section | Chapter | Reader | Time |
|---|---|---|---|
| Play 01 | Preface | Larry Wilson |
00:01:41 |
| Play 02 | General Remarks on Stock | BettyB |
00:06:11 |
| Play 03 | Stocks | Brize C |
00:05:35 |
| Play 04 | Clear Soups | BettyB |
00:11:44 |
| Play 05 | Thick Soups | Brize C |
00:12:20 |
| Play 06 | Thickened Vegetable Soups Made with Stock | BettyB |
00:05:39 |
| Play 07 | Vegetable Soups made without Stock | BettyB |
00:06:38 |
| Play 08 | Soups thickened with a Liaison of Cream and Yolk of Egg | Jasna Jackson |
00:11:09 |
| Play 09 | Vegetable Purées | Jasna Jackson |
00:12:13 |
| Play 10 | Meat Purées, Bisques, Fish Soups | Jennifer Fournier |
00:11:50 |
| Play 11 | Broths | James Bleckley |
00:09:30 |
| Play 12 | Broths and Soups for Invalids | James Bleckley |
00:10:10 |
| Play 13 | Accessories | Jeff Novak |
00:05:31 |
| Play 14 | Hot Sauces for Fish | BettyB |
00:04:32 |
| Play 15 | Hot Sauces for Roasts, Steaks, Cutlets, etc. | Lee Vogler |
00:08:21 |
| Play 16 | Hot Sauces for Fowls, Ducks, Rabbits, etc. | Brize C |
00:05:08 |
| Play 17 | Hot Sauces for Game, etc. | Jambles |
00:04:37 |
| Play 18 | Cold Sauces | Lee Vogler |
00:05:36 |