The book starts with information about stock – how to make your own and what to look for in store-bought stock. The Soup chapter is divided into its four most popular types – creamy soups, vegetable-based soups, Asian soups and meat, fish and chicken soups. The Stews chapter includes the most well-loved meat, chicken, vegetable and seafood stews as well as tagines from Morocco and Asian curries. It’s a great blend of traditional and contemporary recipes – all easy to make, all deeply satisfying to eat.
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