Praise for the fully revised and updated Splendid Soups
"Jim Peterson's Splendid Soups is a comprehensive and mouthwatering atlas of the world of soup. It not only covers soups of all nationalities and every garnish, but provides a handy list of sources for every hard-to-find ingredient and kitchen tool, too. More importantly though, through his gargantuan world tour Jim empowers home cooks to strike out on their own and invent new soups. It just makes me want to get into the kitchen and start cooking!"
—SARA MOULTON, Host, The Food Network's Cooking Live; Executive Chef, Gourmet magazine; Food Editor, Good Morning America
"We love James Peterson. Splendid Soups is a bountiful source of enticing ideas!"
—the moosewood collective Authors of the Moosewood Restaurant Cookbooks
|Publisher:||Random House Publishing Group|
|Product dimensions:||7.62(w) x 9.53(h) x 1.74(d)|
About the Author
JAMES PETERSON is a James Beard Award–winning food writer who has authored more than 15 books, including Glorious French Food, Cooking, Baking, and Vegetables. Trained as a chef in France, he has taught professional and home cooks at The French Culinary Institute and The Institute of Culinary Education. He lives in Brooklyn.
Table of Contents
Partial Table of Contents:
BROTHS, CONSOMMÉS, AND SIMPLE BROTH-BASED SOUPS.
Combining Broth with Eggs, Cheese, and Herbs.
Beans, Lentils, and Dried Peas.
Mixed Vegetable Soups.
BIVALVE SHELLFISH SOUPS.
New England Boiled Dinner, Pot-au-Feu, Bollito Misto.
Asian Tabletop Meat Soups.
Hearthy Peasant Soups.
A Few Less Common Ingredients.
YOGURT, CHEESE, AND BUTTERMILK SOUPS.
FRUIT SOUPS AND DESSERT SOUPS.
Patterns for Improvising Soups.
Metric Conversion Chart.
This is the best cook book that I have ever owned or read. Each recipe goes into to details from shopping to different ways to finish the soup to your taste.
I have felt at times that Peterson's approaches are going to be a little complicated because of the style of presentation of the book, but time and again when I put myself in his hands I get excellent results. I've come to trust that and have found that Spendid Soup has become a staple in my kitchen.
I like this book because it is filled with fantastic soup recipes of all kinds. The instructions are well written and many recipes give variations. The Cream of Beet Soup and Burgundian-Style Beef and Red Wine Soup are my favorites.
Even though it's hefty enough to whack a burlar, it's worth every inch of space it takes up in my studio apartment! The recipes work well and are fun to read--and it's an encyclopedia of information about ethnic ingredients, history and techniques for all those soups you've had in Asian or other ethnic restaurants--they're easier to make than you think and much cheaper to make at home!