The soup and sauce book

"The Soup and Sauce Book" by Elizabeth Douglas is a cookbook from the early 1900s that seeks to revolutionize how people approach making soups and sauces. Opening with a call for more diverse soup options in England, it goes on to discuss the many advantages of creating and devouring your own homemade foods. The basis of the book is the simple idea that anyone can elevate their everyday meals with a bit of culinary curiosity if they know how to source solid core ingredients and create different stocks. The book walks cooks through making different varieties of stocks, using the proper cooking techniques, and experimenting to create interesting flavors.