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This cookbook opens with an introductory step-by-step section, setting out all the essential techniques from making stock to pureeing soup. All the recipes have been double-tested in the Good Housekeeping Institute and each one includes a calorie count, preparation and cooking times, freezing instructions and suggested variations. In addition, every recipe is accompanied by a photograph illustrating a key point in the preparation, together with a full-page photograph of the finished dish. From spicy Thai soup to sesame and spinach tarts, these recipes provide ideas for every occasion.