Publisher's Synopsis
At the same time, the author teaches basic principles of successful preparation and offers many alternate recipes, giving cooks a wide range of flexibility.
After an opening chapter explaining basic stocks and other fundamentals, Chef Youmans introduces 61 different hot consommés; 65 chilled and jellied consommés and soups; 76 flavored by beer, fruit, nuts, or wine; 106 cream soups; thirty-three bisques; 100 chowders; and many others, including a special section of 117 easy-to-make recipes from combinations of various canned soups.
