Book of Soups: More than 100 Recipes for Perfect Soups
by Culinary Institute of America
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Book Summary Information
Author: Culinary Institute of AmericaEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2001-09-25
ISBN: 0867308427
Number of pages: 208
Publisher: Lebhar-Friedman Books
Book Reviews of Book of Soups: More than 100 Recipes for Perfect Soups
Book Review: Just wonderful
Summary: 5 Stars
So far I have made four recipes from this book. Three of them were fabulous, and the one that wasn't was because of some crabmeat that was not fresh enough. The artichoke soup, and the wonton soup, were beyond belief! I had always wanted to know how to make wonton soup that tasted restaurant quality, and it was so easy! Any artichoke lover would trade in all the artisanal chocolate in Texas for this recipe. We've been eating homemade soup once a week since receiving this book.
Summary of Book of Soups: More than 100 Recipes for Perfect Soups
For the first time, the world-renowned Culinary Institute of America has selected more than 100 recipes for its most delicious soups, creating a cookbook to rival all cookbooks.Creamy bisques, fresh vegetable pur?es, hearty meat-and-potato potages--soup delights one and all. Recognizing its primal appeal, The Culinary Institute of America Book of Soups provides over 100 exemplary recipes for the adored dish as well as detailed technical information all cooks can use. The book concentrates on the whys and hows of soup production; over 50 step-by-step photographs display basic methods for preparing a complete range of soups, from broths and cream soups to bisques, chowders, cold soups, and more. The soups themselves are enticing and include supper specialties like Pur?e of Split Pea, elegant specialties such as Cantaloupe Soup with Lime Granit?, refreshing cold soups like gazpacho, and down-home treats including Cream of Tomato Soup and Seafood Gumbo. Soups from the global kitchen are well represented, too, with recipes for the likes of Thai Hot and Sour Soup and Leblechi, a delicious Tunisian chickpea soup. With recipes for dessert soups--one made with strawberries is particularly pleasing--and for accompaniments like Cheddar Rusks and Sage Dumplings, the book is a completely informative exploration of a dish much loved but too often neglected. --Arthur Boehm
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