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Simon and Schuster
400 Soups, The Complete Book of
400 Soups, The Complete Book of
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Over 400 mouthwatering recipes for soups, broths, chowders, bisques, consommés, gumbos and laksas, superbly illustrated with over 1600 photographs. The book features dishes from all over the world, including Irish Bacon Broth, Scottish Cullen Skink, Spanish Gazpacho, Hungarian Cherry Soup, Thai Pumpkin, Shrimp and Coconut Soup, and Japanese Soba Noodles in Hot Soup with Tempura.
This lavishly illustrated volume is the ultimate guide to soup-making, with mouthwatering ideas from world cuisines. A mixture of traditional classics and exciting new ideas, there is something for every taste, diet and occasion. The book opens with an essential guide to soup ingredients, techniques and equipment. This is followed by instructions for making your own basic stocks, thickening soups and making creative garnishes. The recipe section has easy-to-follow step-by-step instructions and photographs, with a glorious picture of each finished dish. The soups are divided into chapters according to their style and main ingredients: chilled; light and refreshing; hot and spicy; creamy vegetable; chunky vegetable; winter warming; legume; pasta; noodle; tofu; chicken and duck; meat; fish; shellfish; egg and cheese; one-pot meals; and soups for entertaining.
The many great soups from around the world include Bouillabaisse from the Mediterranean, chilled Spanish Gazpacho, Irish Leek and Blue Cheese Soup and Scotch Broth from the British Isles, fiery Malaysian Shrimp Laksa, and Thai classics such as Cellophane Noodle Soup and Chiang Mai Noodle Soup. With over 1600 superb photographs illustrating more than 400 soup recipes, here are plenty of fresh, new ideas.
This lavishly illustrated volume is the ultimate guide to soup-making, with mouthwatering ideas from world cuisines. A mixture of traditional classics and exciting new ideas, there is something for every taste, diet and occasion. The book opens with an essential guide to soup ingredients, techniques and equipment. This is followed by instructions for making your own basic stocks, thickening soups and making creative garnishes. The recipe section has easy-to-follow step-by-step instructions and photographs, with a glorious picture of each finished dish. The soups are divided into chapters according to their style and main ingredients: chilled; light and refreshing; hot and spicy; creamy vegetable; chunky vegetable; winter warming; legume; pasta; noodle; tofu; chicken and duck; meat; fish; shellfish; egg and cheese; one-pot meals; and soups for entertaining.
The many great soups from around the world include Bouillabaisse from the Mediterranean, chilled Spanish Gazpacho, Irish Leek and Blue Cheese Soup and Scotch Broth from the British Isles, fiery Malaysian Shrimp Laksa, and Thai classics such as Cellophane Noodle Soup and Chiang Mai Noodle Soup. With over 1600 superb photographs illustrating more than 400 soup recipes, here are plenty of fresh, new ideas.
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