Splendid soups recipes and master techniques for making the world's best soups
Offers step-by-step instructions for making broths and consumes, recipes for soups drawn from cuisines around the world, and advice on using soup-building techniques to personalize recipes and create signature dishes.
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| Main Author: | |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
Wiley,
Ã2001.
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Table of Contents:
- Broths, consommes, and simple broth-based soups
- Clear broths
- Consomme
- Combining broth with eggs, cheese, and herbs
- Vegetable soups
- Single-vegetable soups
- Beans, lentils, and dried peas
- Mixed vegetable soups
- Rice soups
- Fish soups
- Bivalve shellfish soups
- Crustacean soups
- Meat soups
- New England boiled dinner, pot-au-feu, bollito misto
- Asian tabletop meat soups
- Hearthy peasant soups
- Borscht
- Chicken
- Duck
- Pork
- Lamb
- Beef
- Veal
- Tripe
- A few less common ingredients
- Bread soups
- Yogurt, cheese, and buttermilk soups
- Fruit soups and dessert soups
- Basic preparation
- Patterns for improvising soups
- Metric conversion chart
- Sources
- Index.
