Stock is the liquid in which meat or meat bones, fowl or fowl bones, fish or fish bones and vegetables have been cooked to extract their flavor.
An edition of The complete book of soups and stews
(1984)
The complete book of soups and stews
by Bernard Clayton Jr.
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Previews available in: English
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| Edition | Availability |
|---|---|
1
Complete Book of Soups and Stews
November 15, 1987, Simon & Schuster
Paperback
in English
- 1st Fireside Ed edition
0671438646 9780671438647
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2
The complete book of soups and stews
1986, Hale, The Crowood Press
in English
070902794X 9780709027942
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3
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Book Details
Edition Notes
Originally published, New York , Simon & Schuster, 1984.
Includes index.
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- Created October 6, 2008
- 6 revisions
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| February 17, 2023 | Edited by ImportBot | import existing book |
| April 29, 2011 | Edited by OCLC Bot | Added OCLC numbers. |
| August 18, 2010 | Edited by IdentifierBot | added LibraryThing ID |
| April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
| October 6, 2008 | Created by ImportBot | Imported from Talis MARC record. |