The Soup Bible

The essential reference on the art and history of soup making Great soup starts with The Soup Bible--the comprehensive history and "how-to" guide to over 600 classic soups of all varieties. Accomplished chef David Paul Larousse has combined recipes, cooking techniques, and historical information into a peerless resource for culinary professionals, students, and food enthusiasts of every description. The Soup Bible contains: Soups of all types: broths, consommes, pureed and creamed soups, bisques, and chilled soups Regional and national soups from around the globe Detailed instructions on soup preparation and cooking techniques 300 full recipes, plus descriptions of hundreds of soups 16 pages of full-color photographs, plus dozens of drawings Helpful sidebar information on the origins and history of different soups Soup is as old as cooking itself. Adapted and reinvented through the centuries, it is the ultimate culinary chameleon--encompassing an astonishing range of textures and flavors, ingredients and character. Whether served as an appetizer or as a one-course meal, soup is an essential part of every chef's repertoire.
The Soup Bible is a complete guide to more than 600 classic soups of all varieties: clear soups, thickened soups, chilled soups, and specialty regional and ethnic soups from around the world. Combining historical information with detailed coverage of soup preparation and cooking techniques, this unique reference contains 300 full recipes plus hundreds of descriptive entries on soups from the past and present. Written by chef David Paul Larousse, The Soup Bible explains the basics of making delicious soup step by step--with clear, easy-to-follow instructions on stock making, cutting techniques, garnishes, and more. The book is illustrated with dozens of helpful drawings outlining cooking techniques, along with 16 pages of inspiring color photographs showcasing finished presentations. Soups are presented alphabetically by category, making it simple to find not only established classics such as Lobster Bisque and Vichyssoise, but also lesser-knowns such as Nettle Soup or Cleopatra Consomme. Recipes, cooking methods, history ...the distinctive ingredients of centuries of soup making have been brought together in The Soup Bible--the essential single-source reference for culinary professionals, educators, students, and others.