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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Previews available in: English
Showing 3 featured editions. View all 3 editions?
Edition | Availability |
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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 record |