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Praise for the fully revised and updatedSplendid Soups"Jim Peterson'sSplendid 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'sCooking 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 theMoosewood Restaurant Cookbooks… (more)
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But sounding good is only the first part; tasting good is what's important. I've tried 2 of the easier recipes thus far, and they were so great that I am eager
Both I tried happened to be Chinese in inspiration. We made the soup with bay scallops and sugar snap peas first, and it was easy and elegant and a delight to eat. It takes may an hour, all told; all the ingredients are readily available, and it can mostly be made ahead of time with a 2-minute finish.
This version of Hot and Sour soup was a nice compromise between very authentic versions and easy ones- at least for us. The trick is that it does call for 3 ingredients that most people do not have in their pantries, but which are readily available online: dried shiitakes, dried tree ears/black fungus; and dried lily buds. The use of these, plus a LOT of white pepper to provide the heat, is what makes it authentic, though, and they are easy to deal with once you have them. We did cut the pepper in half, and it was perfect for us. 3 proteins were listed as options along with the tofu; we used the chicken, but it's nice to have a choice. I think next time we'll thicken the broth a hair more, and add a bit more sesame oil. We ate it with homemade ham-and-egg fried rice; it would also be excellent for a light supper with scallion pancakes and/or a stir-fried vegetable.
While I chose 2 Chinese-inspired recipes to try first, this book literally spans the world! I look forward to trying soups from all over the globe!
There's also a nice mix of pretty easy soups like the above, all the way through to quite elaborate. I may pick my next one to be one of the more complicated ones.
Very recommended!