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The Soups of France
 
 
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The Soups of France (Hardcover)

de Lois Anne Rothert (Author) "A continuing debate surrounds the question of whether drinking wine with soup enhances the soup or, for the matter, the wine ..." En savoir plus
5.0étoiles sur 5  Voir tous les commentaires (2 évaluations de client)

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What a treasure! The Soups of France feels luxurious, with its heavy-stock paper and stunning color photographs of the French countryside, and is peppered throughout with thoughtful literary quotes about food and sweet M.F.K. Fisher-style commentary by the author, Lois Anne Rothert. Rothert spent 10 years collecting these recipes, translating them from French, and clarifying the older ones that used measurements like "handfuls." She shares their origins in a way that will transport you to the villages, hamlets, and farms where she found them. Some of the recipes are familiar, such as Soupe au Pistou and pot-au-feu, but most are more unusual. From the southwest, Rothert presents a rich, comforting Chestnut and Pumpkin Soup, and from the Rhone-Alps, an Alpine Cheese-Glazed Root Vegetable Soup that's hearty and filling, with an intoxicating aroma.

Surprisingly, many of the soups are quite easy to prepare, such as a puréed Wild Mushroom and Hazelnut Soup from the Franche-Comté (the resulting texture is almost velvety), and a Garlic, Sausage, and Red Pepper Soup from the Basque country that's ready in about half an hour. There are recipes for the more adventurous too, including Frogs' Legs in Watercress Cream and Stinging Nettle and Potato Soup. But what's most wonderful about this book is the pleasure you'll get from it even when you're not cooking. Francophiles will love reading about Rothert's experiences, and foodies will love her generous descriptions of the traditions, history, and techniques she learned about while researching The Soups of France. --Leora Y. Bloom



From Publishers Weekly

Of the 84 soups, potages, marmites and more that Rothert draws from 17 Gallic regions, some are unusual twists on tradition (Cabbage Soup with Walnut Oil) and others have stood for many generations (Potage Crecy or Cream of Carrot Soup), although even the latter she tweaks by adding a bit of optional curry powder. Arranged in six chapters, the soups feature Fresh Vegetables; Dried Beans and Grains; Fish and Shellfish; Meat and Poultry; Game and Wild Delicacies; and Cheese and Eggs. Most of those in the first two sections such as Leek and Potato Soup and Lyonnaise Rice and Onion Soup are sublimely simple. Coming along later, Calais Crab and Seafood Soup and Beef, Sausage, Ham and Rabbit Soup are considerably more challenging. Even so, directions are clear and unambiguous and the results from a few hours in the kitchen promise a tableful of happy eaters. On the easier side, it would be hard to resist Garlic Cream Soup with Snails, which takes those little creatures to new heights of savory richness. Butter and cream, of course, are frequent components, although not excessively so. While the price may be steep considering the many soup books available, this is an admirable collection, nicely designed and with striking photos by Don Smith. (Nov.)
Copyright 2002 Reed Business Information, Inc.
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A continuing debate surrounds the question of whether drinking wine with soup enhances the soup or, for the matter, the wine. Lire la première page
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5.0étoiles sur 5 Feast your eyes AND tummy!, Janv. 28 2003
Par Rebecca Roady (Fort Wayne, IN United States) - Voir tous mes commentaires
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With all the scenery and none of the rude people, this book is better (and certainly much more affordable) than a trip to France. For those of us who remember--and sorely miss--the Rotherts' restaurant, "DuJour" in Fort Wayne, the recipes are a godsend. Let's hope Lois sells many many many copies and uses the royalties to publish a companion cookbook ... of Larsh's bread recipes!
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5.0étoiles sur 5 A big 5, Oct. 25 2002
Par radishsc (Poulsbo, WA USA) - Voir tous mes commentaires
I urge you to buy this book or at least look at it. It is a beautiful book. Charming in style with beautiful images. But the best part is that it is not just a rehash of old recipes, or recipes congured up to be different. When you eat one of these soups, there is a depth to the flavor, and you could think you were in France. I commend the author for preserving these old soups.
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