Home > Magazine Archives > Sept. 30, 2007 Issue > TBD
How To Cook: Soups, Stocks & Sauces
Issue: September 30, 2007
Liquids are the foundation of many dishes. Lobster bisque and ragù Bolognese, just to name a couple, cannot be made without an understanding of the techniques used in soups, stocks and sauces. Some of these liquids, such as beef stock, take hours to make and perfect.
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