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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| 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
Published in
New York
Edition Notes
Includes index.
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Jocelyn
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cook books
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Cooking
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History
- Created April 1, 2008
- 10 revisions
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| November 15, 2022 | Edited by ImportBot | import existing book |
| October 30, 2020 | Edited by MARC Bot | import existing book |
| August 17, 2012 | Edited by ImportBot | import new book |
| May 4, 2012 | Edited by ImportBot | import new book |
| April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record. |