Category: Soups
< Software
< Hardware
< Books
< Audio CDs
< Home Video
< Food - Drinks
< Fashion & Beauty
< Gifts
< Special Offers
< Search
< VeriMall Entrance
< Legal Disclaimer
< Contact VeriMall
 |
by
David Paul Larousse John Wiley & Sons, Inc; ISBN: 0471135623 Hardcover (March 1997); 340 pp
| |
Synopsis
A professional introduction to the many varieties of soups, their history
and preparation, this book includes a history of soups, categories, and
cooking techniques, plus 300 recipes. 40 line drawings. 16 pp. of color
photos. Size D
Experts Commentary
From The Publisher: The Soup Bible is a complete guide to more
than 600 classic soups of all varieties: clear soups, thickened soups,
chilled soups, and specialty regional and ethnic soups from around the
world. Combining historical information with detailed coverage of soup
preparation and cooking techniques, this unique reference contains 300
full recipes plus hundreds of descriptive entries on soups from the past
and present. Written by chef David Paul Larousse, The Soup Bible explains
the basics of making delicious soup step by step - with clear, easy-to-follow
instructions on stock making, cutting techniques, garnishes, and more.
The book is illustrated with dozens of helpful drawings outlining cooking
techniques, along with 16 pages of inspiring color photographs showcasing
finished presentations.
From Publisher's Weekly: Larousse (The Hors D'Oeuvre Bible) tells
us everything we ever wanted to know about soup in this exhaustive compilation,
which lists more than 1000 soups (though there are fewer than 100 full
recipes). This volume is more dictionary than bible, more catalogue than
cookbook. After serving up a lively history of soup-making in the preface
and some excellent "stock tips" in the first chapter, Larousse lets his
encyclopedic knowledge of his topic run away with him. Sections on Clear,
Thickened, Chilled and Regional and National Soups are long on descriptions
of exotic consomms and bisques named for famous people (from Mona Lisa
to Sarah Bernhardt), but short on easy-to-find ingredients for the home
cook: Eels? Pured pheasant? The Regional and National Soups are more workable,
with a gingery Chicken Soup, Hunan style and a pungent Fish and Garlic
Soup, Provence Style among the more attractive and feasible entries; but
beware the gluey Polish Palewka ("water thickened with rye flour...")
and Hare Soup. Brightened by 16 pages of color photographs, many line
drawings and some charming historical asides, this is a book for the serious
culinary researcher and food historian, but it's less likely to help the
home cook looking for something to serve for supper.
Still haven't found what you're looking for? Use our search engine below:
Missing frames?
This Way!
Site by:
