Soup, beautiful soup--the most basic of cooked foods, the
universal cure-all, a nourishing way to use small amounts of food
or leftovers, a dish that can always be stretched to feed more
...
Once again award-winning chef Aliza Green invites you into her
kitchen to share her time-tested techniques for making dozens of
soups, bisques, chowders, and purees. From the basic foundation of
stocks to the older, European-inspired concoctions, such as Zuppa
Pavese and French Onion Soup, Aliza outlines the origins,
ingredients, and steps necessary to create a warm and satisfying
culinary experience every time. Explore more than 100 soup recipes,
plus variations on each one, from all over the world, and in every
style of soup you might want to eat. Recipes include:
--Hungarian Woodlands Mushroom Soup with Sour Cream and
Paprika
--Tuscan Pappa al Pomodoro
--Senegalese Peanut and Yam Puree with Ginger
--Provencal Soupe au Pistou with Savoy Cabbage, White Beans, and
Leeks
--Wild Salmon Chowder with Sweet Corn & Gold Potatoes
--Tom Kha Gai (Thai Chicken Coconut Soup)
--Cream of Cauliflower with Nutmeg and Chives
--Kerala Red Lentil Soup (vegan)
--Vietnamese Pho Soup with Beef Brisket
--Caribbean Callalou Soup with Crabmeat and Coconut
Accompanied by Steve Legato's clearly detailed, full-color
photography, your soup making success will be effortless. Inside
you'll find a wide-ranging collection of recipes to suit every
palate including seafood, poultry, pork, beef, vegan and vegetarian
formulas, and a wealth of information you will use over and over
again in your culinary endeavors.
Basic Stocks: The importance of using your vegetable water,
roasting juices, trimmings, seasonings, and the right vegetables to
get optimum flavor from your stock
Soupmaker's Tips: Ingredients prep--how to correctly wash, slice,
and dice ? When fresh versus frozen is important ? Using flavor
enhancers such as fresh herbs and appropriate spices ? How to get
the best results from the proper utensils ? Invaluable time savers
? Creative serving suggestions
Basic Techniques: How to properly chill soup, the process of
cooking dried beans, the correct shredding method for cabbage, the
art of cutting leaves into chiffonade, and many more
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!