Here's a professional-level introduction to the finer points of creating soup dishes. It teaches the craft step-by-step while concentrating on both quality and presentation. Larousse has produced yet another mouth-watering assortment of delicious recipes to tempt the most critical of palates.
Book Description
Editorial Reviews
From Publishers Weekly
Larousse (The Hors D'Oeuvre Bible) tells us everything we ever wanted to know about soup in this exhaustive compilation, which lists more than 1000 soups (though there are fewer than 100 full recipes). This volume is more dictionary than bible, more catalogue than cookbook. After serving up a lively history of soup-making in the preface and some excellent "stock tips" in the first chapter, Larousse lets his encyclopedic knowledge of his topic run away with him. Sections on Clear, Thickened, Chilled and Regional and National Soups are long on descriptions of exotic consommes and bisques named for famous people (from Mona Lisa to Sarah Bernhardt), but short on easy-to-find ingredients for the home cook: Eels? Pureed pheasant? The Regional and National Soups are more workable, with a gingery Chicken Soup, Hunan style and a pungent Fish and Garlic Soup, Provence Style among the more attractive and feasible entries; but beware the gluey Polish Palewka ("water thickened with rye flour...") and Hare Soup. Brightened by 16 pages of color photographs, many line drawings and some charming historical asides, this is a book for the serious culinary researcher and food historian, but it's less likely to help the home cook looking for something to serve for supper.
Copyright 1998 Reed Business Information, Inc.
Copyright 1998 Reed Business Information, Inc.
From Booklist
Soup's capacity for packing maximum flavor into a single bowl without overloading the diner with fats and calories has brought about a renaissance of interest in soup. Larousse offers a professional chef's insight into the basics of classic soup preparation, demonstrating how a simple yet well-made stock becomes a base for literally dozens of individual soups. Beginning with instructions for preparing straightforward beef, chicken, and fish stocks, Larousse goes on to itemize exhaustively the ways a chef can enhance and garnish a basic stock to create classic, sophisticated French soups, whose chic nomenclature dresses what are otherwise modest inspirations. Larousse's work concludes with recipes for non-French soups that have attained classic status in American kitchens, such as cioppino and clam chowder. The professional chef will find much useful information here, but the home cook will most likely find the book too technical for everyday use. Mark Knoblauch
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Most Helpful Customer Reviews
22 of 23 people found the following review helpful:
1.0 out of 5 stars
Should be retitled - The Soup Dictionary,
By
This review is from: The Soup Bible (Hardcover)
I was never so disappointed in a book as I with this one. Can someone tell me what the soup on the cover is? Can't find it referenced anywhere. I was looking forward to learning about making soups, not just the generic - this soup consists of water, leeks, etc. If you want to know the name of every consomme possible, than this is for you. I was very disappointed especially after purchasing "The Sauce Bible". I expected more than this book delivered.
12 of 12 people found the following review helpful:
5.0 out of 5 stars
Not for everyone,
By m_kayser@hotmail.com (Portland, OR) - See all my reviews
This review is from: The Soup Bible (Hardcover)
This is a great book on soups if you have some culinary knowledge. I've used a number of David's ideas for classical soups in my place. Its a great book for those who want to understand soup.
5.0 out of 5 stars
Now this is soup for the soul!,
By
This review is from: The Soup Bible (Hardcover)
If you want a book on soup that will absolutely blow your mind this is the one for you.
This is an incredible piece of work with wonderful recipes you have never dreamed of. This is the only book of it's kind you will ever need.
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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
(learn more)
First Sentence:
The French term for stock is fond, from Latin fundus,meaning "bottom," and this definition provides a clue to the function and importance of stocks-the bottom is where the foundation lies, upon which one builds a repertoire of culinary creations. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Style Soup, United States, New England, Fish Soup, Bean Soup, George Sand, New York City, North America, Red Bliss, Sarah Bernhardt, Jenny Lind, Reign of Terror, World War, Alexander Dumas, Monterey Jack, Olla Podrida, Spring Style, Bread Soup, Congress of Vienna, Cream of Chicken Soup, French Style, Hamburg Style, Lentil Soup, Middle Ages, New Orleans New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
The French term for stock is fond, from Latin fundus,meaning "bottom," and this definition provides a clue to the function and importance of stocks-the bottom is where the foundation lies, upon which one builds a repertoire of culinary creations. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Style Soup, United States, New England, Fish Soup, Bean Soup, George Sand, New York City, North America, Red Bliss, Sarah Bernhardt, Jenny Lind, Reign of Terror, World War, Alexander Dumas, Monterey Jack, Olla Podrida, Spring Style, Bread Soup, Congress of Vienna, Cream of Chicken Soup, French Style, Hamburg Style, Lentil Soup, Middle Ages, New Orleans New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Citations (learn more)
This book cites 22
books:
See all 22 books this book cites
1
book
cites this book:
- Dictionary of Classical and Modern Cookery by Richard Hering on page 3, and page 209
- Importance of Understanding by Lin Yutang on page 21
- The Barber of Seville (Black Dog Opera Library) by Gioacchino Rossini on page 3
- Much Depends on Dinner by Margaret Visser on page 260
- The Marriage of Figaro (Plays for Performance Series) by Pierre Augustin de Beaumarchais on page 3
See all 22 books this book cites
- Quantity Food Production, Planning, and Management, 3rd Edition by John B. Knight on page 324
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