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Soups by Anne Willan (1997, Paperback) 
Soups by Anne Willan (1997, Paperback)

 
Soups by Anne Willan (1997, Paperback)

Author: Anne Willan
Publisher: Dk Pub
Publication Date: 1997-11-01
Series: 101 Essential Tips
Language: English
Format: Paperback
ISBN-10: 0789419807
ISBN-13: 9780789419804
Product ID: EPID261182
Portions of this page Copyright 1995 - 2009 Muze Inc. All rights reserved.
Top Reviews
  Good DOES Come In SMALL Packages … !
Review created: 09/15/07(updated 09/15/07)
10 of 10 people found this review helpful.

I LOVE this soup cookbook, one of my favorites! You know how some books are oversize and bulky; and you’d never think to throw them in your tote to read when you can grab a few minutes in your busy day. This cookbook is just the right size! New, it sells for $5.00 … well worth it!

It may only measure approx 5” x 7”, but the 71 indexed pages are FILLED with useful tips AND recipes, just as the title suggests. No phony baloney here. What the cover doesn’t tell you is that each tip or recipe is accompanied by great glossy photographs, and the pages are quality paper not stock grade!

Sections include Super Soups, Making Stocks, Ingredients and Preparation, Creamed & Pureed Soups, Hearty Soups, Light Soups, Cold Soups, Short Cuts, Presentation.

A recipe sampling …

SPICED CARROT AND ORANGE SOUP

Ingredients:
1-1/2 lb (750g) carrots
1 onion & 2 oranges
2 tbsp butter
1-1/2 tsp coriander
4 cups (1 liter) chicken stock
¾ cup (175 ml) light cream

Peel, slice carrots; peel, dice onion. Grate zest from 1 orange; peel zest from other; squeeze juice from both to make ½ cup. Melt butter in pan. Add onion, cook 2-3 minutes. Add carrots, grated zest, coriander. Stir.

Cover pan, cook gently, 10 minutes. Add chicken stock, bring to a boil, simmer 30-40 minutes. Let cool slightly, then puree. Use hand blender to puree soup in pan.

Reheat soup, then stir in orange juice and ½ cup cream. If soup is too thick, stir in more stock. Taste for seasoning; add more coriander and seasoning if required. Use rest of cream to decorate each serving.

With a chef’s knife, cut the pared strips of orange zest into the thinnest possible julienne strips. Drop strips into boiling water. Simmer for 2 minutes. Drain. Rinse with cold water. Drain again. This removes any bitterness from the julienne strips. To serve: Sprinkle each serving with orange julienne strips and serve immediately.

PRO: Presents well = an equal blend of photos and text. EVERYbody can learn SOMEthing from this book. Seller’s shipping costs should be nominal because the book itself weighs only 4-ounces.

CON: Like a good novel, I was disappointed when it ended. There are NO negatives.


Review ID: 10000000004400870
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