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)
Complete Book of Soups and Stews
1st Fireside Ed edition
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
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"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."
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- Created April 29, 2008
- 12 revisions
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| February 28, 2023 | Edited by ImportBot | import existing book |
| February 11, 2023 | Edited by BWBImportBot | Modified local IDs, source records |
| December 8, 2022 | Edited by ImportBot | import existing book |
| December 8, 2022 | Edited by ImportBot | import existing book |
| April 29, 2008 | Created by an anonymous user | Imported from amazon.com record. |