The Soupmaker's Kitchen How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup

by Green, Aliza; Legato, Steve

• ISBN13: 9781592538447
• ISBN10: 1592538444
• Format: Paperback
• Copyright: 2013-07-01
• Publisher: Quarry Books

Summary

The Soupmaker's Kitchenis a complete guide to making soups, broths, potages, minestra, minestrone, bisques, and borscht. Learn how to set up your kitchen to use your ingredients most optimally-from saving vegetable scraps for stock to tips on freezing finished soups. Explore more than 100 soup recipes, plus variations on each one, from all over the world, and in every style of soup you might want to eat. Recipes include: -Hungarian Woodlands Mushroom Soup with Sour Cream and Paprika -Tuscan Pappa al Pomodoro -Senegalese Peanut and Yam Puree with Ginger -Provencal Soupe au Pistou with Savoy Cabbage, White Beans, and Leeks -Wild Salmon Chowder with Sweet Corn & Gold Potatoes -Tom Kha Gai (Thai Chicken Coconut Soup) -Cream of Cauliflower with Nutmeg and Chives -Kerala Red Lentil Soup (vegan) -Vietnamese Pho Soup with Beef Brisket -Caribbean Callalou Soup with Crabmeat and Coconut Focus on fresh ingredients and learn how to use every part of them to minimize waste, save money, and maximize flavor with The Soupmaker's Kitchen!

Author Biography

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice, Making Artisan Pasta (Quarry Books, 2012),The Fishmonger's Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008), Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004–2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004), and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier. A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively story-telling. Green also leads culinary tours. Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for "Best Single-Subject Cookbook" in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza's books and tours or to send her a message, visit her website at www.alizagreen.com.

Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly and Main Line Today. He resides just outside of Philadelphia, PA. Visit his website at http://www.stevelegato.com.