Synopsis
Peterson extends his culinary talents to soups, providing not only recipes but interesting glosses on ingredients and basic techniques. Soups include Water Chestnut Soup with Watercress, Spicy Brazilian Fish Soup with Coconut Milk, and Duck and Sherry Soup.
| Details | | Publication Date: | 2000-10-09 | | Edition Description: | Illustrated |
| Size | | Length: | 630 pages | | Height: | 9.5 in | | Width: | 8.0 in | | Thickness: | 2.0 in | | Weight: | 55.2 oz |
Publisher's Note
Praise for the fully revised and updated Splendid Soups "Jim Peterson's Splendid Soups is a comprehensive and mouthwatering atlas of the world of soup. It not only covers soups of all nationalities and every garnish, but provides a handy list of sources for every hard-to-find ingredient and kitchen tool, too. More importantly though, through his gargantuan world tour Jim empowers home cooks to strike out on their own and invent new soups. It just makes me want to get into the kitchen and start cooking!" -SARA MOULTON Host, The Food Network's Cooking Live; Executive Chef, Gourmet magazine; Food Editor, Good Morning America "We love James Peterson. Splendid Soups is a bountiful source of enticing ideas!"-the moosewood collective Authors of the Moosewood Restaurant Cookbooks
Praise for the fully revised and updated Splendid Soups
"Jim Peterson's Splendid Soups is a comprehensive and mouthwatering atlas of the world of soup. It not only covers soups of all nationalities and every garnish, but provides a handy list of sources for every hard-to-find ingredient and kitchen tool, too. More importantly though, through his gargantuan world tour Jim empowers home cooks to strike out on their own and invent new soups. It just makes me want to get into the kitchen and start cooking!" -SARA MOULTON Host, The Food Network's Cooking Live; Executive Chef, Gourmet magazine; Food Editor, Good Morning America
"We love James Peterson. Splendid Soups is a bountiful source of enticing ideas!"-the moosewood collective Authors of the Moosewood Restaurant Cookbooks
Industry Reviews
"[A]n encyclopedic treatment of the subject by an accomplished chef....[with] lots of helpful advice...."
Bon Appetit - Victoria Von Biel (02/01/2001)
Tremendously informative and stubbornly opinionated, master chef Peterson updates his classic soup tome by stirring new recipes and more international ingredients into the pot. Before getting to the recipes, readers are treated to a detailed remedial education in ingredients, featuring Peterson's humorously fussy explanations of dried and fresh herbs. The tried-and-true leek stands alongside the trendy galangal root as a soup essential, as Peterson enlarges the intermediate cook's familiarity with international cuisines. Peterson also seeks to re-educate readers on the proper methods for composing bouquet garni, making a roux and improving the flavor of the commercial broths they will insist on buying. He wisely intersperses his suggestions for technique alongside relevant recipes, making valuable information accessible for the busy cook. The recipes are roughly organized by ingredient and include the vast range of vegetable soups in some unusual combinations (Water Chestnuts with Watercress and Sweet Potato with Chili and Lime). Other noteworthy concoctions include Spicy Brazilian Fish Soup with Coconut Milk; Shabu-Shabu; and Duck and Sherry Soup. Most of Peterson's recipes are not for the fat-phobic; whether he's extolling the virtues of heavy cream over milk and yogurt or encouraging readers to add a few pats of butter to any bowl of soup they order in a restaurant, Peterson throws caution to the wind. <P> <B>--Publishers Weekly</B> <BR> September 18, 2000 <P> <br>
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