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
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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Includes index.
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- Created April 1, 2008
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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 |