Splendid soups : recipes and master techniques for making the world's best soups Cover Image

Book

Splendid soups : recipes and master techniques for making the world's best soups / James Peterson.

Summary:

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.

Record details

ISBN: 0471391360
Physical Description: xxiv, 630 pages 16 unnumbered pages of plates : illustrations (some color) ; 24 cm
Publisher: New York : Wiley, 2001.

Content descriptions

General Note:

Includes index.

Formatted Contents Note:

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.