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Soups & Stews

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Colorful Carrot-Ginger Soup, sophisticated Shrimp Bisque, hearty Irish Lamb Stew — these time-honored soups and stews are favorite dishes of nearly everyone. You will soon master these classic recipes and many more with this book.

Williams-Sonoma Mastering Soups & Stews is a complete cooking course in a single volume. The opening describes the various types of soups — clear soups, purees, cream soups, chowders — and stews you can create at home. You will also learn about the...

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Overview

Colorful Carrot-Ginger Soup, sophisticated Shrimp Bisque, hearty Irish Lamb Stew — these time-honored soups and stews are favorite dishes of nearly everyone. You will soon master these classic recipes and many more with this book.

Williams-Sonoma Mastering Soups & Stews is a complete cooking course in a single volume. The opening describes the various types of soups — clear soups, purees, cream soups, chowders — and stews you can create at home. You will also learn about the basic ingredients you will need to make them and how to cook, season, and serve them, from readying your mise en place to adding a final swirl of cream or sprinkle of fresh herbs.

Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such as how to make stocks or how to dice an onion or carrot with ease. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step-by-step, with friendly text and instructive photographs, through every stage of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to taste and season soups and stews as you go — one of the most valuable kitchen secrets any cook can learn. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and your confidence at the same time. Finally, a guide to equipment and a glossary of ingredients will help you stock what you need to make a great soup or stew every time.

In these pages, you will discover more than fifty classic recipes that tell you, inboth pictures and words, how every soup or stew you make should taste from beginning to end. Whether you are a novice at the stove or an experienced home cook, Mastering Soups & Stews will be a source of kitchen wisdom that will make you feel like a cooking teacher is always at your side.


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Product Details

  • ISBN-13: 9780743267366
  • Publisher: Free Press
  • Publication date: 11/1/2005
  • Series: Williams Sonoma Mastering Series
  • Pages: 144
  • Product dimensions: 9.10 (w) x 10.90 (h) x 0.80 (d)

Table of Contents

About This Book 7
Working with the Recipes 8
Types of Soups & Stews 9
Understanding Soup & Stew Ingredients 10
Cooking and Seasoning Soups & Stews 12
Serving Soups & Stews 14
Measuring Ingredients 15
Basic Recipes 16
Chicken Stock 18
Beef Stock 20
Brown Beef Stock 22
Vegetable Stock 24
Fish Stock 26
Shellfish Stock 28
Key Techniques 30
Dicing an Onion 32
Working with Leeks & Garlic 33
Dicing Carrots & Celery 34
Working with Peppers & Chiles 36
Peeling, Seeding & Dicing Plum Tomatoes 36
Working with Shellfish 38
Working with a Roux 40
Mincing Herbs 41
Browning Meat 41
Pureeing Soups 42
Clear Soups 44
Chicken Soup 47
Chicken Soup Variations 52
French Onion Soup 55
Minestrone 61
Borscht 62
Manhattan Clam Chowder 65
Pureed Soups 66
Carrot-Ginger Soup 69
Pureed Vegetable Soup Variations 74
Tomato Soup 77
Tomato Soup Variations 79
Potato-Leek Soup 81
Potato-Leek Soup Variations 83
White Bean Soup 85
White Bean Soup Variations 86
Gazpacho 88
Cream Soups & Chowders 90
Cream of Broccoli Soup 93
Cream Soup Variations 98
New England Clam Chowder 101
Chowder Variations 103
Shrimp Bisque 105
Bisque Variations 107
Cheddar Cheese Soup 108
Stews 110
Chicken, Shrimp & Andouille Gumbo 113
Bouillabaisse 119
Beef & Red Wine Stew 124
Irish Lamb Stew 127
Chili con Carne 128
Pasta & Bean Stew 131
Using Key Tools & Equipment 132
Glossary 136
Index 140
Acknowledgments 144
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