Daily Soup Cookbook

by Kaul, Leslie; Ruben, Carla; Siegel, Peter; Spiegel, Bob; Vitetta-Miller, Robin

• ISBN13: 9780786883004
• ISBN10: 0786883006
• Format: Paperback
• Copyright: 1999-11-10
• Publisher: Hachette Books

Summary

Features 200 amazing recipes for soups, stews & stocks. Organized by ingredients, it presents a comprehensive guide to soup & the Daily Soup philosophy. The founders of Daily Soup share all their secrets to success with valuable technical information, historical & cultural notes on the evolution of soup, & wacky observations that make this unlike any cookbook ever published before. Drawing from cultures around the world, it features recipes such as Senegalese Peanut, Indian Black Lentil & Jamaican Pumpkin - in addition to basic favorites like Minestrone & French Onion. Dozens of vegetarian, dairy-free & low-fat recipes are included as well.

Author Biography

Leslie Kaul attended the celebrated French Culinary Institute in Manhattan and, upon graduation, entered the fiercely competitive world of top-flight New York restaurants. After working her way through the ranks at Union Square Café, she went on to assume the prestigious saucier position at Lespinasse, eventually leaving to become a sous-chef at Gramercy Tavern. As Kaul's reputation grew, she came to the attention of Bob Spiegel and, in the fall of 1996, was enlisted as chef for Bob's new venture, Daily Soup.

Carla Ruben has been involved in the food business for over ten years. She and Bob own one of New York's premier catering companies, Creative Edge Parties Caterers, Inc. With the experience of serving thousands of people came the concept and expertise needed to launch Daily Soup. Ruben resides in New York with her husband, Georgios Avramopoulos.

Peter Siegel is an enigma.

Bob Spiegel was born in Trenton, New Jersey, and is CEO of Daily Soup. He graduated from Johnson and Wales College in 1982. He went on to become the sous-chef of New York's Glorious Food and co-founded Creative Edge Parties with Carla Ruben. In 1986, he was asked to teach American cuisine to chefs from the top hotel restaurants in India in exchange for their culinary secrets. He has also cooked extensively in the Emilia Romana and Tuscany regions of Italy, mainland China, and Hong Kong.

Robin Vitetta-Miller is a food writer and nutritionist whose other books include Jane Fonda Cooking for Healthy Living and The Newlywed Cookbook. She is a contributing editor for Cooking Light and has frequent food and nutrition features in Shape, Health, Natural Health, and Men's Fitness. She makes regular guest appearances on local, network, and cable television, providing nutrition information and conducting cooking demonstrations. Robin and her husband, Darrin, reside in Princeton, New Jersey.

Table of Contents

Introduction	p. 1
How to Use This Book	p. 7
Some Things to Remember	p. 11
Vegetable	p. 19
Tomato	p. 37
Rice	p. 47
A Soup by Any Other Name Is Still a Soup	p. 54
Grain, Pasta, and Bread	p. 59
Corn	p. 73
Potato	p. 87
Music Recommendations	p. 97
Bean	p. 99
Chili	p. 113
Movies to Rent While You Eat Soup	p. 124
Lentil and Pea	p. 127
Nut	p. 145
Coconut	p. 155
Cheese	p. 165
Periodic Table of the Soups	p. 173
Fruit	p. 175
Soup Personals	p. 185
Roux	p. 187
Really Delicious Soups That Didn't Fit into Any Chapter	p. 201
Things to Do with Leftover Soup	p. 215
Baby Names for the New Millennium	p. 219
Stocks	p. 221
Concoctions, Garnishes, and Other Potions	p. 232
Ingredient Index	p. 240
Ingredient Sources	p. 245
Acknowledgments	p. 247
About the Authors	p. 249
Index	p. 251
Table of Contents provided by Syndetics. All Rights Reserved.