- Hardcover: 224 pages
- Publisher: Chronicle Books (5 Sep 2002)
- Language English
- ISBN-10: 0811833429
- ISBN-13: 978-0811833424
- Product Dimensions: 26.2 x 25.2 x 2.9 cm
- Amazon Bestsellers Rank: 2,172,258 in Books (See Top 100 in Books)
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Product Description
Review
Of the 84 soups, potages, marmites and more that Rothert draws from 17 Gallic regions, some are unusual twists on tradition (Cabbage Soup with Walnut Oil) and others have stood for many generations (Potage Crecy or Cream of Mushroom Soup), although even the latter she tweaks by adding a bit of optional curry powder. Arranged in six chapters, the soups feature Fresh Vegetables; Dried Beans and Grains; Fish and Shellfish; Meat and Poultry; Game and Wild Delicacies; and Cheese and Eggs. Most of those in the first two sections--such as Leek and Potato Soup and Lyonnaise Rice and Onion Soup--are sublimely simple. Coming along later, Calais Crab and Seafood Soup and Beef Sausage, Ham and Rabbit Soup are considerably more challenging. Even so, directions are clear and unambiguous and the results from a few hours in the kitchen promise a tableful of happy eaters. On the easier side, it would be hard to resist Garlic Cream Soup with Snails, which takes those little creatures to new heights of s
Product Description
The French have a centuries-old love affair with soup. Each heart-warming bowl can be as simple as a humble Soupe de Gaudes (Cornmeal Porridge) or as elegant as Soupe Locmaraquer (Poached Oysters in Potato-Leek Cream). This versatility has given soup a prominent seat at the table of everyday French cuisine. In this nation of small villages, each with unique traditions and customs, an incredible variety of soups have evolved over time, with cherished family recipes handed down from generation to generation. In The Soups of France, author Lois Rothert uncovers these delightful recipes - many that are still enjoyed today plus others long forgotten - and reveals an intriguing culinary history of France. Over 90 recipes offer a never-before-seen glimpse of a country that has become a melting pot of flavors, and cover an amazingly wide variety of dishes, such as Pot-au-Feu (Beef in its Broth with Vegetables), which originated in the outskirts of Paris, spicy Basque-flavoured Basque-flavoured Baratxuri Salda (Garlic, Sausage, and Red Pepper Soup), and classic Bouillabaisse a la Marseille (Mixed Seafood Stew). This comprehensive cookbook is rich with glorious photographs illustrating the lush countryside, quaint villages, and marketplaces overflowing with ripe produce, and is sprinkled throughout with evocative quotes that reveal the quirky and quaint personalities of the French people. The Soups of France is an essential guide to the country's most beloved soups - from the simplest farm-kitchen potage to the haute cuisine of the presidential palace - and is sure to become a classic culinary keepsake for cookbook collectors everywhere.
Inside This Book
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First Sentence
A continuing debate surrounds the question of whether drinking wine with soup enhances the soup or, for the matter, the wine. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
A continuing debate surrounds the question of whether drinking wine with soup enhances the soup or, for the matter, the wine. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
5.0 out of 5 stars (3 customer reviews)
14 of 14 people found the following review helpful:
5.0 out of 5 stars
A big 5, 25 Oct 2002
By radishsc - Published on Amazon.com
This review is from: Soups of France (Hardcover)
I urge you to buy this book or at least look at it. It is a beautiful book. Charming in style with beautiful images. But the best part is that it is not just a rehash of old recipes, or recipes congured up to be different. When you eat one of these soups, there is a depth to the flavor, and you could think you were in France. I commend the author for preserving these old soups.
5 of 5 people found the following review helpful:
5.0 out of 5 stars
Touring France in a Soup Bowl, 9 Feb 2006
By Joanna Daneman - Published on Amazon.com
This review is from: Soups of France (Hardcover)
The French didn't invent soup (though the word "restaurant" refers to soup and is a French word.) But they sure embrace soup as an important food. Personally, I love soup and think it is indeed a restorative; easy to digest, good on cold days and soothing to sip slowly. A well-made soup may be humble, like bean soup, or insanely complex and elegant like a crab or lobster bisque.
The Soups of France is more or less organized by French "Department" or area of the country. The accompanying photographs are excellent quality and show the beautiful and varied French countryside.
There are 84 different soups, from cabbage, bean, the inevitable Potage Crecy (cream of carrot) to game soup and rabbit soup. The only soup missing is the ubiquitous no-name soup that is to be found in every cafe or inn no matter where you are in France--it's a puree of (leftover?) vegetables in a veal broth base with cream and you usually find it on the menu as the soupe du jour. It's delicious and I hope someday someone will provide a recipe for it (maybe with the stock used) as it's a fine homey thing and one you can make when the family forgets to finish all the rutabagas and parsnips.
The book is in a large, square format and is a must for any Francophile or cooking afficionado. Interesting reading, pretty with nice recipes. A great gift for the foody in your family.
7 of 8 people found the following review helpful:
5.0 out of 5 stars
Feast your eyes AND tummy!, 28 Jan 2003
By Rebecca Roady - Published on Amazon.com
This review is from: Soups of France (Hardcover)
With all the scenery and none of the rude people, this book is better (and certainly much more affordable) than a trip to France. For those of us who remember--and sorely miss--the Rotherts' restaurant, "DuJour" in Fort Wayne, the recipes are a godsend. Let's hope Lois sells many many many copies and uses the royalties to publish a companion cookbook ... of Larsh's bread recipes!
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