The Culinary Institute of America Book of Soups PDF Download
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Author: Mary Deirdre Donovan
Publisher: Lebhar-Friedman
ISBN:
Category : Cooking
Languages : en
Pages : 232
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Book Description
For the first time, the world-renowned Culinary Institute of America has selected more than 100 recipes for its most delicious soups, creating a cookbook to rival all cookbooks.
Author: Mary Deirdre Donovan
Publisher: Lebhar-Friedman
ISBN:
Category : Cooking
Languages : en
Pages : 232
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Book Description
For the first time, the world-renowned Culinary Institute of America has selected more than 100 recipes for its most delicious soups, creating a cookbook to rival all cookbooks.
Author: Derek Bissonnette
Publisher: Cider Mill Press
ISBN: 1400252032
Category : Cooking
Languages : en
Pages : 801
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Book 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.
Author: Bernard Clayton, Jr.
Publisher: Simon and Schuster
ISBN: 0671438646
Category : Soups
Languages : en
Pages : 450
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Book Description
Bernard Clayton, Jr.'s, first book, "The Complete Book of Breads," won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as perhaps the best book on the subject in the English language. Of Clayton's "The Complete Book of Pastry," which also received a Tastemaker award, Claiborne said: "One of the most important cookbooks of this year if not this decade." Now this highly respected author turns his attention to soups and stews. From his travels around the world, Clayton has put together an eclectic collection of 250 soup recipes and 50 stew recipes, adding to the clear instructions personal anecdotes and historical background throughout. He covers a wide range of soups, from Asparagus-and-Crab to Peach-Buttermilk. American classics such as New England Chowder, Burgoo and U.S. Senate Bean Soup share the spotlight with such international gems as Japanese "Shabu-Shabu," Nigerian Peanut Soup and Scottish Cock-a-Leekie Soup. After a thorough discussion of the many kinds of stocks, from Brown Stock to Vegetable Stock, Mr. Clayton includes, for those of us who are lazy, the pros and cons of homemade versus storebought stock, along with tricks and tips to improve the later. With recipes that are well written and easy to follow, Clayton shows that soup-making is neither time-consuming nor difficult, and in any case is well worth the effort.
Author: Culinary Institute of America
Publisher: Lebhar-Friedman
ISBN: 9780867308600
Category : Soups
Languages : en
Pages : 0
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Book Description
An updated and expanded selection of recipes from the kitchens and classrooms of The Culinary Institute of America. It's the ultimate guide for the preparation of delicious soups and stews for any season or occasion.
Author: Caroline Wright
Publisher: Andrews McMeel Publishing
ISBN: 152487566X
Category : Cooking
Languages : en
Pages : 298
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Book Description
After a devastating brain cancer diagnosis, Caroline Wright told some new friends she was craving homemade soup, then found soup on her doorstep every day for months. She survived with a deep gratitude for soup and her community. In thanks and in their honor, she decided to start a weekly soup club delivering her own original healthful soup recipes to her friend’s porches. Caroline’s creative spirit and enthusiasm spread, along with the word of her club, and she soon was building a large community of soup enthusiasts inspired by her story. Soup Club is unlike any other soup book. Caroline’s collection of recipes along with artwork, photography, and haiku from her members, tell a moving story of community, love, and health at its center. This unique cookbook proves that soup can be more than a filling meal, but also a mood and a feeling. Every soup can be made on the stove top and Instant Pot. The recipes are all vegan and gluten-free and include: Catalan Chickpea Stew with Spinach Jamaican Pumpkin and Red Pea Soup Split Pea Soup with Roasted Kale West African Vegetable Stew
Author: DK
Publisher: Penguin
ISBN: 1465494030
Category : Cooking
Languages : en
Pages : 823
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Book Description
Make the most of fresh produce all year round with more than 200 homemade soup recipes organized by season, then by ingredient. The Soup Book is packed with nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in autumn. The recipes are organized first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have to hand. Featuring recipes from Raymond Blanc, Dan Barber, Alice Waters, and other supporters of The Soil Association, The Soup Book offers plenty of recipe ideas and inspiration to fill your bowl. Sure to get your tastebuds tingling, you can discover: - 200 tried-and-tested recipes organized by first by season, then by ingredient. - Every recipe is accompanied by advice on freezing. - Includes a chapter of bread recipes that can be baked to accompany the soups. Each recipe is accompanied by freezing times so that you can prepare your favorite recipes to enjoy later. This updated edition features more photographs to accompany the book’s refreshed design, along with a brand-new foreword from The Soil Association. A must-have cookbook for cooks looking for inventive ways to avoid waste and use up vegetables or pantry items and budget-conscious cooks looking for nutritious, filling recipes as well as health-conscious cooks looking for recipes that will help them reduce their calorie intake. Make hearty, wholesome, and healthy soups all year round with The Soup Book.
Author: Clifford A. Wright
Publisher: HarperCollins
ISBN: 0544177797
Category : Cooking
Languages : en
Pages : 696
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Book Description
The ultimate soup cookbook from the James Beard Award–winning author—including generous spoonfuls of culinary history and culture. In restaurants and dining rooms on every continent, soup is on the menu. A Mexican chef simmers Roasted Poblano and Three Cheese Soup. A Sicilian nonna stirs Beans and Greens Soup, while her Thai counterpart cooks up Mushroom and Chile Soup. Wherever it’s eaten, a bowl of soup—whether elegant or hearty, creamy or clear, chilled or piping hot—delivers rich flavor and simple satisfaction. In this ultimate soup cookbook, Clifford A. Wright has collected 247 of the best classic, famous, and hidden-gem recipes to be found anywhere, including: Italian Small Rice Balls in Broth * California Chilled Peach Soup * Georgian Beef and Apricot Soup * Tanzanian Black-Eyed Pea and Coconut Soup * Wonton Soup * Old-Fashioned Chicken Noodle * Chayote Soup from Nicaragua * Tuscan White Bean * Vietnamese-American Pho * Cambodian Stuffed Cabbage Roll Soup * Blackfoot Bison and Blackberry Soup * and many more But this is no mere collection of recipes. Wright, a food scholar, applies his expertise in lively explorations of the history and culture behind each soup, which makes this book as rewarding to read as it is to cook from. He also provides Internet sources for every item—making them perfect for budget-conscious cooks whose taste know no boundaries.
Author: Louis P. De Gouy
Publisher: Courier Dover Publications
ISBN: 0486826945
Category : Cooking
Languages : en
Pages : 436
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Book Description
Thick and thin, hot and cold, complex and simple — here are soups for every appetite and occasion. A master chef and co-founder of Gourmet magazine presents more than 700 outstanding recipes for bisques, chowders, consommés, and other soups
Author: Susan R. Friedland
Publisher: Harper Collins
ISBN: 006757551X
Category : Cooking
Languages : en
Pages : 148
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Book Description
The International Soup Book offers more than sixty recipes for the world's original and undisputed champion of comfort foods--soup. You'll find soups hot and cold, spicy and mild, with meat and without. You'll also find soups to mark the start of a fabulous meal, and soups that are fabulous meals in themselves. All the classics are here, including such American regional favorites as New England Clam Chowder and Seafood Gumbo, Bouillabaisse from France, Thai Crispy Fish Spicy Soup, Italian Pasta e Fagioli, and dozens more. In addition, there are recipes for four basic stocks, the foundation on which all good soups are built. The definitive soups included in this collection offer all of the nutritional benefits of a hot, comforting meal without unnecessary fuss in the kitchen. Whether you prepare Chicken Soup with Matzo Balls to cure what ails you, dazzle your dinner guests with an incomparable Vichyssoise, or transform the daily catch into Fish and Onion Stew, The International Soup Book promises to delight and to become a well-worn addition to your kitchen shelf.
Author: James Peterson
Publisher: Wiley
ISBN: 9780471391364
Category : Cooking
Languages : en
Pages : 0
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Book Description
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
