The book contains a complete guide to ingredients and how to use
them. It also gives step-by-step instructions for making your own
stocks from vegetables, chicken, beef, fish and shellfish. There are also instructions on making the creative garnishes they show
throughout. At the bottom of every recipe you will find a the
complete nutritional information listed.
Introduction, which is quite thorough and then a listing of and information on:
Vegetables, legumes, meat & poultry, fish, shellfish, pasta &
noodles, herbs & spices, other flavorings, equipment & techniques, making stocks, thickening soups and garnishes.
Light & Refreshing Soups, Smooth Vegetable Soups, Chuncky Vegetable Soups, Legume Soups, Pasta & Noodle Soups, Chicken & Duck Soups, Meat Soups, Fish Soups, Shellfish Soups
One of the features I appreciate very much is that they show you with photos, such things as how to clean and prepare ingredients, such as raw prawns or squid.....not that I would ever prepare squid...but there you have it if you need it! ;-)
My first try from this book was the Castillian Garlic Soup - I already have several recipes for garlic soup from different regions of Spain, but this one wins overall....!
No step is taken for granted, each recipe in the book will guide you all the way from begining to end, so whether you're a newbie in the kitchen or an experienced cook, it guarantees the end results to be spectacular.
Except that the books are so big and heavy to carry around, I do like this series of Hermes House cookbooks very much. I have resorted to making copies of the pages where the recipes I'm interested in are located and take that to the kitchen instead.
CASTILLIAN GARLIC SOUP