The Soupmaker's Kitchen: How To Save Your Scraps, Prepare A Stock, And Craft The Perfect Pot Of Soup

Description

The Soupmaker's Kitchen is 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 description

Aliza Green is an award-winning author, journalist, and influential chef whose books include The Butcher's Apprentice, Making Artisan Pasta, The Fishmonger's Apprentice, and The Soup Maker's Kitchen. A former food columnist for the Philadelphia Inquirer, Green now write regularly for Cooking Light and is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery. 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. She lives in Philadelphia, PA. Visit her online at http://www.alizagreen.com.