Soup
The Ultimate Book of Soups and Stews
Published on 16. October 2018
Book
Hardback
800 pages
978-1-60433-809-6 (ISBN)
Description
Go way beyond the basics with this gorgeous chef's compendium of delicious, satisfying soups and stews!
Snap out of your same old soup and stew recipe routine with hundreds of new and exciting takes on the classics-and some creative concoctions that will surely become family favorites.
Inspired by both his home state of Maine and global cuisines, Chef Derek Bissonnette's Soup features:
300+ Easy-to-Follow Recipes that will guide you to remarkable results
Mouth-Watering Photography and detailed illustrations that walk you through culinary tools and techniques
Recipes for all Palates - it doesn't matter if you're an omnivore, gluten-free, vegetarian, or vegan
Family-Friendly Recipes designed to be ready in 30 minutes or less
20+ Chilled and Dessert Soups
A Comprehensive History of Soup
Whether you are planning a casual family dinner, or a formal dinner for 20-this cookbook will help elevate your soups.
The Ultimate Cookbook series:
Provides a comprehensive guide to all things food - from ingredient specific to ethnic cuisine to historical facts and information
Inspires your culinary art skills with beautiful images and easy to follow instructions
Perfect for the chefs, home cooks, or foodies in your life
Makes a great holiday gift for friends, family, or loved ones
Sharpen your skills and feed your appetite with additional cookbooks in the series.
Snap out of your same old soup and stew recipe routine with hundreds of new and exciting takes on the classics-and some creative concoctions that will surely become family favorites.
Inspired by both his home state of Maine and global cuisines, Chef Derek Bissonnette's Soup features:
300+ Easy-to-Follow Recipes that will guide you to remarkable results
Mouth-Watering Photography and detailed illustrations that walk you through culinary tools and techniques
Recipes for all Palates - it doesn't matter if you're an omnivore, gluten-free, vegetarian, or vegan
Family-Friendly Recipes designed to be ready in 30 minutes or less
20+ Chilled and Dessert Soups
A Comprehensive History of Soup
Whether you are planning a casual family dinner, or a formal dinner for 20-this cookbook will help elevate your soups.
The Ultimate Cookbook series:
Provides a comprehensive guide to all things food - from ingredient specific to ethnic cuisine to historical facts and information
Inspires your culinary art skills with beautiful images and easy to follow instructions
Perfect for the chefs, home cooks, or foodies in your life
Makes a great holiday gift for friends, family, or loved ones
Sharpen your skills and feed your appetite with additional cookbooks in the series.
Reviews / Votes
"With Chef Derek Bissonnette in your kitchen you have casual, approachable, and electric cooking. This book on soups will bring pure joy, warmth, and flavor to the table, and the beautiful photography will transport you to a dream workplace." -- Daniel Boulud * Chef/Owner of The Dinex * "The world does not have enough good books on the art of soup making. Leave it to Derek Bissonnette, a multi-talented New England chef, to provide us with a wonderful collection of soups for all seasons and all tastes. Gloriously photographed by the chef/author, the book sizzles with inspirational ideas from cuisines around the world. Soup is an irresistible gift for home cooks as well as professional chefs." -- Patrick O'Connell * Chef/Proprietor The Inn at Little Washington *More details
Series
Language
English
Place of publication
United States
Publishing group
HarperCollins Focus
Product notice
sewn/stitched
Cloth over boards
Dimensions
Height: 274 mm
Width: 193 mm
Thickness: 48 mm
Weight
1860 gr
ISBN-13
978-1-60433-809-6 (9781604338096)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
When Derek Bissonnette was 16 he landed his first kitchen gig, at a bakery in Searsport, Maine. He went on to study baking and pastry at the Culinary Institute of America, graduating in 2000. He was hired as the pastry chef at the estimable White Barn Inn in Kennebunk, Maine, jumped to the renowned Inn at Little Washington in rural Virginia, and then joined the kitchen at the elegant English countryside hotel, The Summer Lodge Country House Hotel and Spa. In 2009, he returned to Maine and the White Barn, where he was promoted to executive chef in 2015. After Bissonnette took over the White Barn kitchen, he started toting a camera to work to create a visual record of dishes he and his staff came up with. Photography clicked with him, and in 2017, he gave up his apron to pursue photography full time. He is the author of Soup: The Ultimate Cookbook, Dumplings, Mediterranean: The Ultimate Cookbook, On Board, and Picture Perfect. Find out more at dbfoodphoto.com.