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"'A book for serious slurpers' - Matthew Fort, The Guardian"
Product Description
'A book for serious slurpers' - Matthew Fort, The Guardian From the intense flavours of a clear consumme to the hearty warmth of a good broth, from the tang of a chilled summer appetizer to the richness of a comforting chowder, soup is one of themost versatile dishes imaginable. This unparalleled book covers every aspect of cooking soups, from stock-making and thickening to garnishes, embellishments and accompaniments.
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7 of 7 people found the following review helpful:
4.0 out of 5 stars
A BOOK not just about SOUP, but what to have in it and with it, too!,
By
This review is from: A Celebration of Soup: With Classic Recipes from Around the World (Cookery Library) (Paperback)
'Soups, both classic and new, from all over the world.
Some from top chefs, restaurants and cookery writers are combined with the author's own innovative ideas. Whether you are an expert cook or a novice, there are countless soups here that you can make, enjoy and share, whatever the occasion.' Rear cover note from Nigel Slater, in the Observer :- 'If I could buy only one book this year it would be Lindsey Bareham's 'A Celebration of Soup'...an encyclopaedic collection'. 398 pages in this typical PENGUIN COOKERY LIBRARY published paperback book split over three Main chapters:- 'The Foundations of Soup-Making' 'The Embellishment of Soup' 'Types of Soup' With sections on:- The History of Soup Soup as a healthy way of life Drinks with Soup plus conversion tables and a trouble-shooting guide for when your soup turns out less than perfect all sandwiched between an introduction, a glossary and a concise index which highlights vegetarian and fish/shellfish only recipes. This is a seriously written book with no pictures other than the cover. Handy notes, sometimes informative, head up each recipe, e.g:- 'Wakame Soup' 'Wakame' a seaweed popular in Japanese cookery, is rich in vitamins B1 and B12, and eaten regularly, will improve the quality of hair. It is reputed to help the body eliminate the effects on animal foods. 'Spring Tonic Soup' This soup celebrated the arrival of Spring with a marriage of seasonal vegetables and herbs. Most like sorrel, spinach and nettles, are thought to cleanse the blood. The ingredients can be adapted to whatever is available.' A selection of the delights contained within:- * Walnut Soup (attributed to Elizabeth David) * Jersey Royal and Mint Soup * Garlic Purée * Stocks * Baked Tomato Sauce * Spiced Lentil Soup * Pumpkin and Cheese Soup * Laksa * Melon, Ginger and Port Soup * Potato Bread * Quick Rolls * Lotus Root Crisps * Brioche * Wholemeal Pasta * Cream of Fennel Soup * Congee * Bisques * Chinese Leek and Noodle Soup * Iced Haddock Soup * Beef Tea and.......not forgetting good old:- Tomato Soup!
21 of 23 people found the following review helpful:
5.0 out of 5 stars
Brilliant,
By A Customer
This review is from: A Celebration of Soup: With Classic Recipes from Around the World (Cookery Library) (Paperback)
This is an absolute must-have for any self-respecting food enthusiast. Lindsey Bareham is one of the best food writers you could wish to read - all of her books are an inspiration. A celebration of soup is just that, a joyful evocation of soups from deeply comforting stews through to delicate broths. A classic.
20 of 23 people found the following review helpful:
5.0 out of 5 stars
A brilliant book on soups.,
By
This review is from: A Celebration of Soup: With Classic Recipes from Around the World (Cookery Library) (Paperback)
I have to agree with all the other reviews of this book.. It is brilliant. I had only a little previous experience of making soups before, so I am no expert, however I've cooked about 6 soups from this book (that's about 1/100th of those in the book) and all have been exceptional (Well, the banana curry soup caused a bit of stir, not everyone's taste :-). I will shortly be ordering a copy of this book for each of my close friends that appreciate good food! - It will save me copying out recipes in the long run :-)
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