The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup by Aliza Green
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- ISBN 10 1592538444
- ISBN 13 9781592538447
- Linked ISBNs
- 9781610587754 eBook (United States) 7/1/2013
- Published Jul 15 2013
- Format Paperback
- Page Count 160
- Language English
- Countries United States
- Publisher Quarry Books
- Imprint Quarry Books
Publishers Text
The Soupmaker's Kitchen is a complete guide to making soups, broths, potages, minestra, minestrone, bisques, and borscht. Learn how to set up your kitchen to use your ingredients most optimally-from saving vegetable scraps for stock to tips on freezing finished soups. Explore more than 100 soup recipes, plus variations on each one, from all over the world, and in every style of soup you might want to eat. Recipes include: -Hungarian Woodlands Mushroom Soup with Sour Cream and Paprika -Tuscan Pappa al Pomodoro -Senegalese Peanut and Yam Puree with Ginger -Provencal Soupe au Pistou with Savoy Cabbage, White Beans, and Leeks -Wild Salmon Chowder with Sweet Corn & Gold Potatoes -Tom Kha Gai (Thai Chicken Coconut Soup) -Cream of Cauliflower with Nutmeg and Chives -Kerala Red Lentil Soup (vegan) -Vietnamese Pho Soup with Beef Brisket -Caribbean Callalou Soup with Crabmeat and Coconut Focus on fresh ingredients and learn how to use every part of them to minimize waste, save money, and maximize flavor with The Soupmaker's Kitchen!Other cookbooks by this author
- Aruba Tastes & Tales Cookbook
- The Bean Bible
- The Bean Bible: A Legumaniac's Guide to Lentils, Peas, and Every Edible Bean on the Planet!
- Beans: More Than 200 Delicious, Wholesome Recipes from Around the World
- Le Bec-Fin Recipes
- Le Bec-Fin Recipes
- The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat, Taught by the Masters
- The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
- The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
- The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
- Ceviche!: Seafood, Salads, and Cocktails With a Latino Twist
- Cocine Con Hierbas Aromaticas y Especias
- Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning on the Market
- Field Guide To Herbs And Spices: How To Identify, Select, And Use Virtually Every Seasoning At The Market
- Field Guide To Meat: How To Identify, Select, And Prepare Virtually Every Meat, Poultry, And Game Cut
- Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
- Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
- Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
- Field Guide to Seafood
- The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters
- The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters
- The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors
- Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
- Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
- Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
- Making Fresh Pasta: Delicious Handmade, Homemade Recipes
- The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
- The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
- Starting with Ingredients: 100 Delicious Ways to Make Use of What You've Got
- Starting with Ingredients: 100 Delicious Ways to Make Use of What You've Got
- Starting With Ingredients: The Quintessential Recipes for the Way We Really Cook
- Starting with Ingredients Baking: Quintessential Recipes for the Way We Really Bake
- Super Simple Homemade Pasta: Make Spaghetti, Penne, Linguini, Bucatini, Tagliatelle, Ravioli, and More in Your Own Home Kitchen
