000			02087cam a22003133u 4500
001			25007
003			UtSlPG
005			20260610133555.0
006			m
007			cr n
008			260607r2008||||utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aMurrey, Thomas J. _q(Thomas Jefferson), _d1844?-1900
245	1	0	_aFifty soups
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2008
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2008-04-06
508			_aProduced by the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)
520			_a"Fifty Soups" by Thomas J. Murrey is a culinary guide published in the late 19th century that focuses on the art of soup making. This book is a collection of recipes and insights dedicated to various types of soups, providing a detailed exploration of ingredients, techniques, and the nuances of flavor pairing in soups. The book begins with foundational information about soups, including their classification into clear, thick, purées, and chowders, followed by meticulous recipes for an array of soups such as Artichoke Soup, Clam Chowder, and Cream of Celery. Each recipe offers step-by-step instructions that encompass the preparation of soup stocks, essential tips for flavor enhancement, and serving suggestions. The author emphasizes the role of soup in meal planning, recommending the right kind of soup to complement the overall dining experience. With its rich detail and variety of recipes, "Fifty Soups" serves both novice chefs and seasoned cooks seeking to expand their culinary repertoire. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking
653			_aSoups
856	4	0	_uhttps://www.gutenberg.org/ebooks/25007
999			_c66008 _d66008