& Sons, 2001.
published in 1993, this updated version of James Peterson's
encyclopedic exploration of bisques, consommes, stocks and purees is
even thicker and more impressive than the original.
In 10 chapters, Peterson surveys the full range of soup-making, from
carefully crafted consommes to rough and hearty stews. Full histories
of soups and their ingredients are included along with technical
information, tips, and serving suggestions.
"No family of dishes surpasses the versatility of soup," Peterson
states prior to proving his point with hundreds of recipes utilizing
nearly every conceivable ingredient.
Recipes and Master Techniques
for Making the World's Best Soups
New to this edition are
duck soups like Chinese Duck and Orange Soup and detailed information
on garnitures such as quenelles, Thai shrimp balls and Mexican meat
balls. And, for those fortunate enough to have an Asian market in the
neighborhood, Peterson offers advice on selecting and using
cookbook now features the
author's own color photographs of his favorite soup
poached Salmon with
fermented Blackbean-Scented Broth and Cockle Soup with
presented, richly detailed and
simmering with new ideas, Splendid Soups
is a sumptuous second
*Includes 50 new
drawn from the best of the world's ethnic cuisines.
of soup-making techniques and finished dishes.