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
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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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"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
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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 |