Every recipe you'll need with mouthwatering soups, broths, chowders, bisques, consommes, gumbos and laksas.
Every recipe you'll need with mouthwatering soups, broths, chowders, bisques, consommes, gumbos and laksas.
This lavishly illustrated volume is the ultimate guide to soup-making, with recipe ideas from all around the world. A mixture of classics and exciting new soups, there is something for every taste, diet and occasion, from hearty one-pot meals to elegant dinner parties. The soups are divided into chapters: chilled; light and refreshing; hot and spicy; creamy vegetable; chunky vegetable; winter warming; legume; pasta; noodle; tofu; chicken and duck; meat; fish; shellfish; egg and cheese; one-pot meals; and soups for entertaining. Soups from international cuisines include Avgolemono, Bouillabaisse, Gazpacho, Scotch Broth and Malaysian Shrimp Laksa
• Over 400 mouthwatering recipes for soups, broths, chowders, bisques, consommés, gumbos, and laksas • Features traditional soups from around the world such as Creamy Fish Chowder, Irish Bacon Broth, Scottish Cullen Skink, Spanish Gazpacho, Hungarian Cherry Soup, Thai Pumpkin, Shrimp and Coconut Soup, and Japanese Soba Noodles in Hot Soup with Tempura • Includes a complete guide to ingredients and how to use them, and instructions for making your own tasty stocks and creative garnishes • Complete nutritional information for every recipe
Editor: Anne Sheasby is a home economist, editor and writer. She is the author of many published cookbooks and has been the consultant on many more. She also writes regularly for national magazines.
