02210cam a22003733u 4500 68446 UtSlPG 20260610134600.0 m cr n 260607r20221903utu|||||o|||||||||||||| d UtSlPG en iso639-1 TX Douglas, Elizabeth The soup and sauce book Salt Lake City, UT : Project Gutenberg, 2022 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier The new cookery books; vol. 1 Release date is 2022-07-02 The Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) "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 stocks and sauces. The opening of the book introduces the concept of soup preparation, emphasizing a need for greater 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.) Originally published: United Kingdom: Grant Richards, 1903 Cooking Soups Cookbooks Sauces The new cookery books; vol. 1 https://archive.org/details/b28054891 https://www.gutenberg.org/ebooks/68446 109255 109255