The world-renowned cooking school, The Culinary Institute of America (CIA), has released a paperback edition of its highly acclaimed Book of Soups. Originally published in 2001 and now in its eighth printing, this sought-after book includes the CIA's top soup selections. With 122 recipes, this is the ultimate guide to soup making, offering a delicious exploration of soups that any cook can make, enjoy, and easily add to his or her repertoire.
The Culinary Institute of America's Book of Soups helps everyone from the beginner to the accomplished cook master the fundamentals of soup making. Simple, clear instructions and more than 50 step-by-step photographs explain the easy-to-master techniques that the pros use for preparing broths, purées, bisques, hearty vegetable soups, cream soups, cold soups, and dessert soups. Each soup recipe provided is sure to satisfy the appetite, no matter what the season or occasion. Learn about choosing the right equipment, the most flavorful ingredients, and tips for quick soup meals on busy nights. Additionally, the Book of Soups provides recipes and suggestions for sides and garnishes to accompany soups, including Foccacia, Olive Bread, Buttermilk Biscuits, Sage Dumplings, Pesto, and Vegetable Chips.
The Book of Soups is divided into eight chapters. Chapter one: Soup Basics provides general guidelines for soup making, such as the correct equipment to use, methods for adjusting flavor and seasoning, and correct ways to cool, store and reheat soup. Soup Basics serves as the foundation for the remaining chapters entitled Broths; Hearty Soups; Cream Soups; puréed Soups; Bisques & Chowders; Cold Soups; and Accompaniments. Recipes include innovative soups as well as enduring favorites such as:
Pan-Smoked Tomato Bisque
Senegalese Peanut Soup
Split Pea Soup
Chestnut Soup with Fresh Ginger
Chicken Noodle Soup
Through peerless writing and enticing color photographs, The Culinary Institute of America has captured the flavors of the global kitchen and made the Book of Soups a feast to be savored.
About The Culinary Institute of America
The Culinary Institute of America (CIA), located in Hyde Park, New York, has been the leader in culinary education since 1946 and is represented around the world by more than 37,000 alumni. The CIA has produced numerous cookbooks, including The Professional Chef, Baking at Home with the Culinary Institute of America, The Culinary Institute of America's Gourmet Meals in Minutes, and The Culinary Institute of America Breakfast & Brunches.
The Culinary Institute of America Book of Soups
More Than 100 New Recipes From America's Premier Culinary College
Information provided by the publisher.
This page created December 2005
Copyright © 1994-2018,