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From Corn Chowder and Lobster Bisque to Cincinnati Chili and Irish Stew, this substantial volume is filled with the best recipes for everyone's favorite soups and stews. In addition, the editors provide information on everything you need to know to make great soups and stews, from what cuts of beef or pork make the best sew to what techniques build the best flavor base. There's even a chapter for accompaniments, from Mashed Potatoes to Rustic Country Bread.
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