Splendid Soups

Recipes and Master Techniques for Making the World's Best Soups

James K. Peterson (Autor)

Buch | Hardcover

656 Seiten

2000
John Wiley & Sons Inc (Verlag)
978-0-471-39136-4 (ISBN)

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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

JAMES PETERSON has taught professional and home cooks at Peter Kump's New York Cooking School and The French Culinary Institute. A French-trained chef and former owner of a highly acclaimed French restaurant in New York, he is also the award-winning author of:Sauces Winner, 1992 James Beard Foundation Cookbook of the Year Splendid Soups Nominee, 1994 James Beard Foundation Fish and Shellfish Winner, 1997 International Association of Culinary Professionals Vegetables Winner, 1999 James Beard Foundation Essentials of Cooking Nominee, 2000 International Association of Culinary Professionals and James Beard Foundation.

Partial Table of Contents: BROTHS, CONSOMMES, AND SIMPLE BROTH-BASED SOUPS. Clear Broths. Consomme. Combining Broth with Eggs, Cheese, and Herbs. VEGETABLE SOUPS. Single-Vegetable Soups. Beans, Lentils, and Dried Peas. Mixed Vegetable Soups. RICE SOUPS. FISH SOUPS. BIVALVE SHELLFISH SOUPS. CRUSTACEAN SOUPS. MEATS SOUPS. New England Boiled Dinner, Pot-au-Feu, Bollito Misto. Asian Tabletop Meat Soups. Hearthy Peasant Soups. Borscht. Chicken. Duck. Pork. Lamb. Beef. Veal. Tripe. A Few Less Common Ingredients. BREAD SOUPS. YOGURT, CHEESE, AND BUTTERMILK SOUPS. FRUIT SOUPS AND DESSERT SOUPS. BASIC PREPARATION. Patterns for Improvising Soups. Metric Conversion Chart. Sources. Index.

Erscheint lt. Verlag	1.3.2013
Zusatzinfo	4 colour photographs
Sprache	englisch
Maße	202 x 244 mm
Gewicht	1590 g
Einbandart	gebunden
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
ISBN-10	0-471-39136-0 / 0471391360
ISBN-13	978-0-471-39136-4 / 9780471391364
Zustand	Neuware