The meal-in-a-bowl brews at the Daily Soup, a Manhattan food chain,
excite customer devotion. Now Leslie Kaul, the stores' executive
chef, along with the owners, offer The Daily Soup Cookbook, a
collection of 200 favorite recipes for soups, stews, and stocks.
These straightforward formulas, drawn from a globe-spanning
repertoire, will please cooks of all kinds, from beginners to the
accomplished.
Organized by ingredients such as vegetables, beans, grains, and
fruit, the recipes include old favorites like French Onion and
Chicken Matzoh Ball soups, as well as less familiar brews such as
Jamaican Pumpkin soup, Shrimp and Scallop Seviche, and Poblano Corn
Chowder. In addition to a chapter devoted to chilis--Braised Pork
Chili with Black Beans and Corn is a particular winner--the authors
provide notes on ingredients and techniques, historical asides, and
a series of tongue-in-cheek sidebars, offering, for example, the
Periodic Table of Soups and Baby Names for the New Millennium ("Art
E. Choke" is one).
If these digressions aren't always apt, there are always the soups,
with several piece de resistance examples--Peking Duck; Lamb,
Artichoke, and Rosemary Stew; and Saffron Mussel soup--guaranteed
to please. A final section on stocks provides basic soup
building-block information, and Things to Do with Leftover Soups
offers next-day options, should any of the delicious bowls not be
devoured instantly. --Arthur Boehm"
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