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 |
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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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| March 2, 2020 | Edited by MARC Bot | remove fake subjects |
| May 4, 2012 | Edited by ImportBot | import new book |
| April 28, 2010 | Edited by Open Library Bot | Linked existing covers to the work. |
| February 6, 2010 | Edited by WorkBot | add more information to works |
| December 10, 2009 | Created by WorkBot | add works page |