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The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup Paperback – July 1, 2013


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Product Details

  • Paperback: 160 pages
  • Publisher: Quarry Books (July 1, 2013)
  • Language: English
  • ISBN-10: 1592538444
  • ISBN-13: 978-1592538447
  • Product Dimensions: 9.9 x 8 x 0.6 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #498,855 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly and Main Line Today. He resides just outside of Philadelphia, PA. Visit his website at http://www.stevelegato.com.

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher's Apprentice and Making Artisan Pasta(Quarry Books, 2012),The Fishmonger's Apprentice(Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004) and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier.A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light Magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively story-telling. Green also leads culinary tours--her next is scheduled for October 2013 to Puglia, Italy, which she calls "land of 1,000-year-old olive trees." Green's books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for "Best Single-Subject Cookbook" in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza's books and tours or to send her a message, visit her website at http://www.alizagreen.com.


More About the Author

Aliza Green, the Philadelphia-based cookbook author, journalist and pioneering chef, is the author of thirteen highly successful cookbooks including her newest, The Soupmaker's Kitchen, to be published July 1st and available now for pre-sale on Amazon. Her Making Artisan Pasta, a step-by-step full color guide to making a world of fresh pasta has been garnering outstanding reviews and strong sales. It was selected by Cooking Light Magazine as one of its Top 100 Cookbooks of the Last 25 Years--quite an honor in a field of thousands!

Researching Making Artisan Pasta in Italy inspired Green to gather a small group of food lovers to explore the Southern Italian region of Puglia, which she calls, "land of 1,000-year-old olive trees", in a tour taking place October 2 to 9, 2013. The group will be visiting wineries, experiencing the region's best and most authentic restaurants, markets, and artisan food producers, exploring world cultural sites, and will join in two cooking classes. For details, visit WWW.ALIZAGREEN.COM and click on the Puglia tour page.

Green's book, The Butcher's Apprentice, (Quarry Books, 2012) contains fascinating interviews with a rancher raising Japanese Wagyu cattle, a couple who produce Italian-quality prosciutto in Iowa because that's where the pigs are, a Jewish deli owner, a "new wave" hunter, a humane slaughterhouse designer, and an chef in Umbria who serves only meat from her family's farm. Interspersed are clear, full-color step by step techniques for cutting and trimming various types and cuts of meat and poultry that even the novice will be confident enough to try.

The perfect companion book is her Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut (Quirk Books 2005) earned top praises from Food & Wine and Real Simple.

The Fishmonger's Apprentice (Quarry Books 2011) is full of step by step techniques for working with everything from geoduck to swordfish, from abalone to crayfish, flatfish and round fish. Interviews with experts in fishing like the five Portuguese families who started the sustainable American Albacore Tuna Association, a third-generation lobsterman from Maine, the manager of the Honolulu wholesale fish auction, and person who runs London's Billingsgate Fish Market, which has been in continuous operation for over 1,000 year! The book comes with a DVD showing Aliza preparing a dozen fish and seafood dishes plus recipes from renowned chefs.

Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market (Quirk Books 2004), was recommended by the New York Times, Men's Health, and Shape and has sold over 50,000 copies. Her personal favorite is Field Guide to Herbs & Spices (Quirk Books 2006), a compact guide to common but also rare and unusual spices from around the world. Field Guide to Seafood (Quirk Books 2007) is a complete guide to choosing fish and shellfish, whether you live in the US or abroad. The series of four food field guides is a must on the shelves of food writers, editors, and culinary students.

Her masterly Starting with Ingredients: Quintessential Recipes for the Way We Really Cook was published to outstanding reviews. With over 550 recipes and detailed, practical, information about the background, culture, history, and uses of 100 important ingredients, this book flies off the shelves in the United Stated and Canada. Starting with Ingredients: Baking does for baking what the first book did for general cooking in 60 chapters. Find uncommon international recipes, detailed ingredient information, and dozens of invaluable tips.

¡Ceviche!: Seafood, Salads, and Cocktails With a Latino Twist (Running Press 2001), which Green co-authored with chef Guillermo Pernot, received a James Beard Award for "Best Single Subject Cookbook." Her book, The Bean Bible: A Legumaniac's Guide to Lentils, Peas, and Every Edible Bean on the Planet! (Running Press 2000), was described by Booklist as "a comprehensive guide to the world of beans and bean cookery belongs in every cookbook collection." When Running Press re-released it as as Beans: More than 200 Delicious, Wholesome Recipes from Around the World with new photographs and recipes, the book appeared in a New York Times feature on top holiday cookbooks.

The beautiful oversized book, Georges Perrier: Le Bec-Fin Recipes (Running Press 1997) features a collection of recipes from Philadelphia's landmark restaurant that Green co-wrote with the renowned French chef.

Green has conducted numerous cooking classes, had many television appearances and radio interviews, and is a highly reputed television and print food stylist. As one of the pioneer chefs who helped make the city of Philadelphia a dining destination, Green began her career in the mid-1970's as Executive Chef at the renowned Ristorante DiLullo, where her culinary achievements landed the restaurant a prestigious four-star rating. In 1988, The Philadelphia Inquirer inducted Chef Green into its Culinary Hall of Fame, citing her as one of the ten most influential people in the city's food industry for her uncompromising efforts at working with local farmers.

Green cites her childhood, which she spent traveling and living abroad, as the inspiration for her culinary pursuits. She has been reading about, writing about and preparing and perfecting food for most of her life. Today, Green spends her time writing food guides and cookbooks, consulting to restaurants and institutional food service providers, teaching, and leading culinary tours.

Customer Reviews

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All are so well laid out - intuitive.
Adam Sorenson
If you are a cook from scratch person like I am you need this book!
Candi S
Vegetarians will relish the Greek lentil soup, Creole gumbo.
I. Seligman

Most Helpful Customer Reviews

6 of 6 people found the following review helpful By I. Seligman on October 15, 2013
Format: Paperback
I have made soups for years; rich hot soups in fall and winter, cold soups and gazpacho in the summer. I thought I had a pretty good handle on techniques...and then I picked up The Soupmaker's Kitchen. As Emeril would say, that kicked the flavor of my soups up a notch!

If you want a slew of soup recipes, well, you know how to find them on the internet or at the library (for "oldtimers", like me).
If you want to learn simple techniques to really enrich your soup's flavor and appeareance, and still get a book with more soups than you'll ever cook from one book, this is a book to buy and read. And definitely cook with.

Chef/author Aliza Green starts with the foundation-stocks. Beef, bean, vegetarian, chicken /turkey, smoked pork, shrimp, mushroom and even corncob; these are the basics. Learn what not to put in a stock (and why). Recipes for chicken soup, Thai Tom Kha Gai, and tamarind puree follow. Then clever ways to build layers of flavor with fish and seafood soups and stews. How to pick the freshest mussels, how to best work with bacon or pancetta for flavor, make a Provencal fish soup with rouille...all the bases are covered. What I love for winter are the pottages, panades with old bread, purees and bisques. From Sengalese peanut and yam soup to lobster bisque with cognac, you can cook restaurant quality soups at home.
Know how to tell the right temperature of frying oil without a thermometer, go to page 92. Vegetarians will relish the Greek lentil soup, Creole gumbo. Europeans will appreciate the Rumanian beet-borscht with beef brisket. There's a lot of chowders out there, Chef Green's scallop and white corn chowder with roasted chiles is easy to make. Photos showing the steps for the recipes are especially helpful to those who are visual learners.
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3 of 3 people found the following review helpful By Haven Maven on October 17, 2013
Format: Kindle Edition
Soup is one of the most basic ways to serve food known to man. Whether a cold bowl of fruit soup as a summer dessert, or a hearty beef stew to take the chill out of your bones, soup fills a very important need in the culinary world.

So does Aliza Green's latest cookbook, The Soupmaker's Kitchen: How to save your scraps, prepare a stock, and craft the perfect pot of soup. It is simply one of most well put-together cookbooks out there today.

Green earned that compliment. Most cookbooks with unusual or gourmet recipes focus on niche markets, leaving the novice cook frustrated, and there are a million beginner cookbooks that focus on basic skills and basic recipes. Green's book is neither; she offers gourmet recipes combined with culinary skills that make this a must-have for every kitchen library, not just the soup-foodie. Her tips for making stock would make a 1940's homemaker proud, and are equally valuable for the new Millenial cook.

The book's recipes span multiple tastes, including vegan, carnivore, and gluten-free (although the latter is not highlighted in the listings). More fabulous is the diversity The Soupmaker's Kitchen embodies, covering almost every continent with soups like Caribbean Callalou soup with crabmeat and coconut, Tom Kha Gai, and Wild Salmon Chowder. Senegal, Italy, Hungary, Greece, and Vietnam are a few of the countries showcased, and Asia is very well represented, too. Green even manages to sneak in some food history as well; if you ever wanted to know the difference between a yam, sweet potato and sweetpotato, she's got the answer. For those looking to really impress dinner guests, the French Soupe de Potiron - soup made, and served, in a pumpkin - is a centerpiece dish just begging to be ladled for the holidays.
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3 of 3 people found the following review helpful By Candi S on September 29, 2013
Format: Paperback Verified Purchase
If you are a cook from scratch person like I am you need this book! The scrap saving tips are so helpful. I have made 3 of the soups so far. Good directions and yummy results.
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She is a brilliant food person who really knows her way around a kitchen! We totally trusted her to prepare our food for TV and
everything was delicious! I love this book and am tickled to have it!
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This author does such a good job with her books. All are so well laid out - intuitive. The recipes are sound. I wish all cookbook authors used this format. I love soup so this book was perfect for me.
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