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This guide contains recipes for every occasion and soups from around the world from vichyssoise and minestrone to hot and sour, and covers all the information you need to make soups of perfect flavor and consistency, including stocks which are the secret of many good soups.
Quick soups for busy people; clear soups; vegetable soups; fish soups; meat soups; poultry and game soups; fruit soups; cold soups; soups for slimmers; garnishes and accompaniments; trouble shooting section on how to put things right when they go wrong.
This book is the sixth in "The Basic Basics" series, with previous titles "The Basic Basics Jams, Preserves and Chutneys Handbook", "The Basic Basics Combination and Microwave Handbook", "The Basic Basics Home Freezing Handbook" and "The Basic Basics How to Cook from A-Z".