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the appetizer:

The New Book of Soups by The Culinary Institute of America, includes recipes like Chicken Broth; Paraguayan Dumpling Soup (Bori-Bori); Minguichi (Michoacàn Chile and Cheese Soup); and Soto Ayam (Indonesian Chicken, Noodle, and Potato Soup).

Cookbook

 

The New Book of Soups

by The Culinary Institute of America

The New Book of Soups
Click to buy The New Book of Soups

 

Delicate broths, steaming purees, stews that warm you to the bone, and chowders as fresh as a seaside morning. It is possible to find a soup to suit every mood and menu. Whether it's hot or cold, the first course or the centerpiece of a meal, soup has the power to soothe the soul. The world-renowned culinary college, The Culinary Institute of America, has updated and expanded the selection of recipes from its kitchens and classrooms for The New Book of Soups.

This book contains all the recipes you've come to enjoy from the original Book of Soups, plus 30 brand-new recipes and more than 130 new full-color photographs. A chapter on stews as well as a valuable resource for planning your trip to the market, Shopping for Soup Ingredients, have also been added to the new edition. The New Book of Soups is the home cook's ultimate guide for the preparation of delicious soups and stews for any season or occasion.

Detailed techniques explain the fundamentals of soup making and helpful guidelines are included for preparing broths, hearty soups, stews, cream soups, puréed soups, bisques and chowders, and even cold soups that are refreshing on a hot summer day. To make the most of any soup, well chosen garnishes are a must. The book offers serving suggestions and recipes for the perfect soup accompaniments such as Focaccia, Breadsticks, Popovers, Olive Bread, Buttermilk Biscuits, Sage Dumplings, and Vegetable Chips.

Recipes come from a number of different traditions and cultures, providing the home cook with an array of flavors from around the world. These include: Stracciatella, Thai Hot and Sour Soup, Fisherman's Soup, Tunisian Vegetable and Bean Soup, Shrimp and Chicken Jambalaya, Lamb Khorma, Pumpkin Soup with Ginger Cream, Apple Soup, Curried Eggplant and Lentil Soup, Crab and Mushroom Chowder, New England Clam Chowder, Fresh Spring Pea Puree with Mint, Gazpacho, and Chilled Infusion of Fresh Vegetables with Fava Beans.

With its thorough approach to soup-making techniques, breadth of recipes, and beautiful color photography throughout, The New Book of Soups is an indispensable addition to any home cook's library.

 
About the Author

Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY, and at its branch campuses, The Culinary Institute of America at Greystone, in St. Helena, CA, and The Culinary Institute of America, San Antonio in San Antonio, TX. A network of more than 37,000 alumni in the foodservice and hospitality industry has helped the CIA earn its reputation as the world's premier culinary college.

 
  • The New Book of Soups
  • by The Culinary Institute of America
  • Lebhar-Friedman 2009
  • $35.00; hardcover; 256 pages
  • ISBN-10: 0867308605
  • ISBN: 978-0-86730-860-0
  • Information provided by the publisher.

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The New Book of Soups

 
 
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This page created February 2010


 


 
 

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