Soups

Front Cover
DK Pub., 1997 - Cooking - 72 pages
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Like an introductory college course, the 101 Essential Tips series lays out all the essential concepts of a topic in direct, to-the-point advice and explanations. Every point is easy to master quickly. More than 250 full-color photos and illustrations illuminate the tips.

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Contents

PAGES
8
Equipment needed 5 Saucepans 6 Food processor or blender?
9
PAGES 1012
10
Vegetable stock Fish stock
11
Beef stock 11 Clarifying
12
PAGES 1320
13
How to dice carrots
14
How to cut julienne strips 16 Chopping onions or shallots
15
PAGES 3646
36
How to prepare beets
37
Rustic borscht 51 How to prepare dried beans
38
Bean vegetable soup
39
Germanstyle split pea soup 54 Green split pea bacon soup 55 Chicken ham gumbo
42
Chicken shrimp soup
43
How to make a rice timbale 58 New England fish chowder
44
Manhattan fish chowder
45

Chopping in a food processor
16
Storing cut vegetables
18
How to prepare peppers
19
How to prepare mushrooms
20
How to peel chop garlic
21
How to slice wash leeks
22
How to peel a tomato
23
How to peel celery
24
Herbs
25
How to chop herbs
26
How to make a bouquet garni
27
Spices
28
How to prepare ginger
29
PAGES 2135
21
How to prepare summer squash
22
How to cut core an apple 33 Pumpkin apple soup
23
Spiced carrot orange soup
24
Spiced carrot parsnip soup 36 Curried zucchini soup 37 Curry spice blends
26
Provengal vegetable soup
27
Green pea soup with mint 40 Green pea soup with tarragon 41 How to serve pea soup cold
29
Red pepper soup with pesto
30
How to roast peppers
31
How to make pesto
32
Golden pepper soup with pesto
33
Spring green soup
34
How to prepare mussels 61 How to prepare shrimp
46
PAGES 4752
47
White mushroom rice soup
48
Light vegetable broth
8
Parmesan dumplings
49
Clear broth with cucumber 68 French onion soup
50
Shallot soup
51
Chicken madeira consomme 71 Chicken orange consomme
52
PAGES 5360
53
Vichyssoise 73 Chilled fennel soup 74 Mint ice cubes
54
Iced cucumber soup 76 Chilled spinach soup
55
Chilled guacamole soup
56
How to prepare avocados 79 Chilled avocado soup
57
Gazpacho 81 Green gazpacho with crab
59
Hungarian sour cherry soup 85 Making creme fralche
60
PAGE
61
PAGES 6269
62
Cream decorations for soups
63
How to make croutes 92 Sundried tomato croutes
64
Cornbread sticks 94 Melba toast
65
How to make croutons 96 Fried spiced croutons
66
Oventoasted croutons 98 Sesameseed twists
67
Parmesan crackers 100 Garlic pita toasts
68
Copyright

About the author (1997)

Anne Willan, founder of La Varenne Cooking School, is the author of many cookbooks including the James Beard Award winner, "The Country Cooking of France". Mark Cherniavsky has collected antiquarian cookbooks for more than fifty years. Kyri Claflin is coeditor of "Writing Food History: A Global Perspective

Bibliographic information