| Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups | 
| Author: James Peterson
Publisher: Wiley
Category: Book
List Price: $45.00
Buy New: $13.19
as of 5/24/2012 04:25 PDT details
You Save: $31.81 (71%)
New (53) Used (65) Collectible (5) from $6.35
Seller: thebookguyz
Sales Rank: 30,381
Languages: English (Unknown), English (Original Language), English (Published)
Media: Hardcover
Pages: 640
Number Of Items: 1
Shipping Weight (lbs): 3.4
Dimensions (in): 9.5 x 7.9 x 2
ISBN: 0471391360
EAN: 9780471391364
ASIN: 0471391360
Publication Date: September 22, 2000
Availability: Usually ships in 1-2 business days
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Product Description
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
Amazon.com Review
Everyone loves soup, the world's most versatile dish. James Peterson's Splendid Soups, first published in 1993 and now updated, celebrates that fact with stunning comprehensiveness. Offering almost 300 tantalizing recipes ranging from the most pristine consommés to the heartiest peasant stews, the book also provides extensive technical information, tips, and serving suggestions that make it a true soup tutorial. The book's "ultimate goal," says Peterson, "is to give the reader the tools with which to invent," an aim he realizes with clarity, warmth, and precision. It's hard to imagine a cook who wouldn't embrace this authoritative yet companionable work. The recipe range is vast. In 10 chapters that cover all the soup bases, including yogurt, bread, and fruit mixtures, Peterson offers an encyclopedic dish array. Among the entries new to this edition are Roast Garlic and Acorn Squash Soup, Thai-Style Hot and Sour Blue Crab Soup, and Dried Fruit Soup, a traditional Swedish specialty. Especially noteworthy is Peterson's introductory section on ethnic soups; a section offering strategies for reducing a soup's fat content (don't let meat broths boil, which homogenizes fat and liquid); and advice on what to drink with soup. With 40 color photos taken by the author, an equipment guide, and a useful chart for soup improvisation, the book is better than ever and a must-have for any kitchen library. --Arthur Boehm
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