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Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups Hardcover – October 9, 2000
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The recipe range is vast. In 10 chapters that cover all the soup bases, including yogurt, bread, and fruit mixtures, Peterson offers an encyclopedic dish array. Among the entries new to this edition are Roast Garlic and Acorn Squash Soup, Thai-Style Hot and Sour Blue Crab Soup, and Dried Fruit Soup, a traditional Swedish specialty. Especially noteworthy is Peterson's introductory section on ethnic soups; a section offering strategies for reducing a soup's fat content (don't let meat broths boil, which homogenizes fat and liquid); and advice on what to drink with soup. With 40 color photos taken by the author, an equipment guide, and a useful chart for soup improvisation, the book is better than ever and a must-have for any kitchen library. --Arthur Boehm
From Publishers Weekly
Copyright 2000 Reed Business Information, Inc.
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Top Customer Reviews
The histories of the soups and ingredients are so thorough and so fascinating that I felt like I was in a cooking class being taught by a wise, likeable teacher--and the photos of the soups were mouth-watering, and gave me serving suggestions.
An A++ book--I'm giving it to several people for Christmas!
When I read a review I like to know who write it in order to guess what he expected to find in the book and what sort of judgment he is going to give us.
I am an Spanish Food Engineer. I am not a professional chef but, I dare say, I am an advanced amateur cook.
I read the cookbooks form cover to cover at least twice. I underlain it and even it compare the recipies with other books.
I dont want a compilation of recipies that I left in my shelves for checking a recipe from time to time.
What I expected to find in this book was:
1-A classification of soups.
2-A correct description of the techniques for cooking the soups.
3-A collection of really splendid soups. I dont mind how many recipies the book has, but I mind the quality of each recipe.
I want a perfect recipe for each soup. Whether I like or not the soup, once I have cooked it, it depends on my personal taste.
So with this in mind, here is my review.
1-The book is organized by ingredientes (meat soups, fish soups, vegetable soups..). It makes easier to find a recipe if you have some ingredientes in the refrigerator and you wants to know what to do with them. But it should be arranged by technique as the book "Professional Chef" (CIA) does (consommes, hearty broths, cream soups, puree soups and bisques).You cant remember all the recipies but you can remember the techniques. This is the most didactic way of organize the book if you want to read it from cover to cover.
2-The general description of the techniques are omitted.Read more ›
Most Recent Customer Reviews
In the winter I like to cook soups. I havent tried all the recipes yet but most that I have tried are very good. Read morePublished 1 month ago by Robyn
A book that was highly praised by Julia Child. If there is a soup you like, you will most likely find a recipe in this book.Published 2 months ago by Helene Mackenzie
Bought as a friend has used this for years. I have made some things which are great. Mostly there is quite a bit of prep but usually worth it. We live on soups in the winter. Read morePublished 3 months ago by Bittersweetgsp
Great book, my sister loves it. She has every cook book imaginable and loved this one as a birthday gift. She made broccoli coup from this book and gave it rave reviews.Published 3 months ago by Amazon Customer
I didn't like this book, it is written for experienced cook, I passed it on to a friend who works as a sous chef and it is his favorite book,Published 4 months ago by Amazon Customer
If you like great soups then this is a MUST own........... Just wish I had time everyday to make some soup from this book.. Read morePublished 12 months ago by Dean