|
||||||||||||||||||
|
||||||||||||||||||
|
||||||||||||||||||
| ||||||||||||
Frequently Bought Together
Product Details
|
Product Description
From Amazon
Daft title, evoking memories of Lewis Carroll ("Soup of the evening, beautiful Soup"), for what is otherwise a fine book. James Peterson's Splendid Soups is about as comprehensive a survey of the soups of the world as you could wish for. Perhaps one should say the world of soup, as over 400 recipes can induce a feeling that soup is as much a philosophy of life as a source of nourishment. The definitions do tend to stretch in works of this kind, so that in the end practically anything can be recomposed as a soup of one form or another. This is encyclopaedist's soup making, imbued with a slightly mad orderliness. So we encounter Broths and Consommés, Vegetable Soups (encompassing the sub-categories of Single-Vegetable Soups, Beans, Lentils and Dried Peas, and Mixed Vegetable Soups); Fish Soups, Bivalve Shellfish Soups and Crustacean Soups. Meat Soups, Bread Soups, Dairy Soups and Fruit and Dessert Soups box the compass. The recipes are very good indeed, and authentic (although modified here and there to suit American tastes or the exigencies of the supermarket). Soup of the evening indeed; soup for every occasion, in fact. --Robin Davidson
From Publishers Weekly
Tremendously informative and stubbornly opinionated, master chef Peterson updates his classic soup tome by stirring new recipes and more international ingredients into the pot. Before getting to the recipes, readers are treated to a detailed remedial education in ingredients, featuring Peterson's humorously fussy explanations of dried and fresh herbs. The tried-and-true leek stands alongside the trendy galangal root as a soup essential, as Peterson enlarges the intermediate cook's familiarity with international cuisines. Peterson also seeks to re-educate readers on the proper methods for composing bouquet garni, making a roux and improving the flavor of the commercial broths they will insist on buying. He wisely intersperses his suggestions for technique alongside relevant recipes, making valuable information accessible for the busy cook. The recipes are roughly organized by ingredient and include the vast range of vegetable soups in some unusual combinations (Water Chestnuts with Watercress, and Sweet Potato with Chili and Lime). Other noteworthy concoctions include Spicy Brazilian Fish Soup with Coconut Milk; Shabu-Shabu; and Duck and Sherry Soup. Most of Peterson's recipes are not for the fat-phobic; whether he's extolling the virtues of heavy cream over milk and yogurt or encouraging readers to add a few pats of butter to any bowl of soup they order in a restaurant, Peterson throws caution to the wind. (Oct.)
Copyright 2000 Reed Business Information, Inc.
Copyright 2000 Reed Business Information, Inc.
Inside This Book
(Learn More)
First Sentence
The easiest way to make broth is to combine meat or fish trimmings and bones with flavorful vegetables such as carrots, onions, garlic and celery, plus a bouquet garni, and then add enough cold water to cover. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
The easiest way to make broth is to combine meat or fish trimmings and bones with flavorful vegetables such as carrots, onions, garlic and celery, plus a bouquet garni, and then add enough cold water to cover. Read the first page
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Tags Customers Associate with This Product(What's this?)Click on a tag to find related items, discussions, and people.
|
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most helpful customer reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars
Souper-Douper!,
By A Customer
This review is from: Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups (Hardcover)
A hefty, comprehensive, door-stop of a book, this "soup-lopedia" includes every soup I'd ever had a hankering to make--"Sopa de Ajo"--Spanish-style garlic soup with an egg in it (I craved it after a trip to Madrid) and Dried Fruit Soup (which my Scandinavian grandmother made when I was growing up)--and every other broth-based dish under the sun.The histories of the soups and ingredients are so thorough and so fascinating that I felt like I was in a cooking class being taught by a wise, likeable teacher--and the photos of the soups were mouth-watering, and gave me serving suggestions. An A++ book--I'm giving it to several people for Christmas!
2 of 2 people found the following review helpful
5.0 out of 5 stars
The First, Last and BEST Book on Soups - Anywhere!,
By
This review is from: Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups (Hardcover)
I was introduced to Splendid Soups in my second semester of culinary school - my chef told the class that "if you follow the directions, there's not a bad soup in the book"- and she was so right! You really don't need to be a chef to use this book - as all of my friends and family who I've given it to for gifts can attest! Very clear directions for each recipe, good discussions on when Peterson likes to serve each soup, great advice on how to play with each recipe to make it more your own (and great advice on "fixing the soup" if you aren't completely happy with the recipe exactly as followed) and even a wonderful section in the back with resources, patterns for improvising soups, and fundamental knowledge of how to make the fun extras, like flavored butters and croutons. I write for the Dollar Stretcher (a frugal living webzine) and I've recommended this book to thousands of people, without reservation. If soup is part of your weekly menu (and for those of us trying to save money on food so we can buy more books, it is!) this is the first, last and best reference to have on your shelf. Many of the soups are very down-to-earth - try the wonderful French Onion (p.169) or White Bean and Vegetable Soup (p.197) or the Mushroom Veloute (p.163-164) if you want soups that freeze well and save tons of money from the grocery bill. There are also lovely soups for when company comes (like the Duck Consomme) and a whole section on Fruit Soups (which any child will love!). Perhaps my favorite thing of all about Splendid Soups, after the recipes, of course, is how Peterson tells you how he discovered each soup (hitchhiking to Paul Bocuse's restaurant for a meal that began with Foie Gras and Truffle Soup), mistakes he's made while preparing some (like buying a pumpkin too big for his oven)- you get to live vicariously though his background information. In all, a splendid book.
5.0 out of 5 stars
Great Soups,
By
This review is from: Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups (Hardcover)
This book is very informative and gives a wide selection of soup recipes. The author obviously loves cooking and soup and so his descriptions are never boring. I've made a few recipes so far and they have turned out great!
Share your thoughts with other customers: Create your own review
Want to see more reviews on this item?
|
Most recent customer reviews |
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
Would you like to update product info or give feedback on images?
|
