000			02210cam a22003733u 4500
001			68446
003			UtSlPG
005			20260610134600.0
006			m
007			cr n
008			260607r20221903utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aDouglas, Elizabeth
245	1	4	_aThe soup and sauce book
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2022
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	1		_aThe new cookery books; vol. 1
500			_aRelease date is 2022-07-02
508			_aThe Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)
520			_a"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.)
534			_pOriginally published: _cUnited Kingdom: Grant Richards, 1903
653			_aCooking
653			_aSoups
653			_aCookbooks
653			_aSauces
830		0	_aThe new cookery books; vol. 1
856	4		_uhttps://archive.org/details/b28054891
856	4	0	_uhttps://www.gutenberg.org/ebooks/68446
999			_c109255 _d109255