Offers a comprehensive culinary history of soup in its various forms, from the days of stone boilers through the food rationing of World War II. This book provides an overview of the earliest cuisines of the ancient world, including rudimentary soup recipes in the ancient empires of Egypt, Greece, and Rome and their later adaptation.
Offers a comprehensive culinary history of soup in its various forms, from the days of stone boilers through the food rationing of World War II. This ...
