Splendid soups : recipes and master techniques for making the world's best soups / James Peterson.

ISBN:

9780471391364

Title:

Author:

Peterson, James.

Personal Author:

Peterson, James.

Edition:

[New ed.].

Publication Information:

New York ; Chichester : Wiley, c2001.

Physical Description:

xxiv, 630 p. [16] p. of plates : ill. (some col.) ; 24 cm.

General Note:

Previous ed.: New York : Bantam, 1993.

Includes index.

Contents:

Machine derived contents note: Partial Table of Contents: -- Broths, Consomm?S, And Simple Broth-Based Soups. -- Clear Broths. -- Consomm?. -- 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.

Subject Term:

Soups.

Format:

Books

Electronic Access:

Table of Contents http://www.loc.gov/catdir/toc/onix06/00043855.html
Publisher description http://www.loc.gov/catdir/description/wiley035/00043855.html

Publication Date:

2001

Publication Information:

New York ; Chichester : Wiley, c2001.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.813 PET	Book	1	Standard shelving location	Searching... Unknown

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Summary

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

Author Notes

JAMES PETERSON is a James Beard Award-winning food writer who has authored more than 15 books, including Glorious French Food , Cooking , Baking , and Vegetables . Trained as a chef in France, he has taught professional and home cooks at The French Culinary Institute and The Institute of Culinary Education. He lives in Brooklyn.

Reviews (3)

Publisher's Weekly Review

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.) (c) Copyright PWxyz, LLC. All rights reserved

Booklist Review

Chances are that after reading and following Peterson's advice, you'll never regard soup in the same offhand manner. An incredible amount of dedicated scholarship, albeit disguised by a lively writing style, serves as the basis for his more than 400 recipes. His knowledge encompasses everything from the safety of aluminum cookware to the three kinds of fresh basil. World cuisines are well represented, as are favorite, good-to-the-last-spoonful soups: wonton, minestrone, bouillabaisse, New England clam chowder, matzo ball, and the like. His own concoctions are no less delightful (for example, duck with sherry, spicy tropical fruit, and barbecued chicken soups). Throughout, in sidebars and lengthy introductory chapters, New York City-based teaching chef discusses a variety of topics, including equipment, serving utensils, ingredients, ethnic soups, cutting out the fat, and what to drink with soups. ~--Barbara Jacobs

Library Journal Review

Peterson is a cooking teacher, former chef, and author of the highly acclaimed Sauces: Classical and Contemporary Sauce Making (Van Nostrand Reinhold, 1991). His new cookbook is encyclopedic in scope, with more than 400 recipes, an impressive ingredients section, advice on choosing wine, and more. The recipes draw on many cuisines, ranging from simple, flavorful broths to elegant and sophisticated presentations; there are dozens of ideas for variations and serving suggestions as well, making this an invaluable sourcebook. The headnotes are excellent, and each chapter is filled with information about ingredients both familiar and exotic and about various preparations and useful techniques. Highly recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Partial Table of Contents:Broths, Consomm??

And Simple Broth-Based Soups

Clear Broths

Consomm??.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