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Editorial Reviews
From Publishers Weekly
Author (A Passion for My Provence) and cooking school owner (Chez Lydie en Provence) Marshall explains the secrets to soups in this winning volume. Her love of her subject matter is evident in her helpful technique advice and her fond recollections of rewarding soup experiences, such as the rare pleasure of her mother's bechamel-enhanced soups, made with butter and milk friends that smuggled into WWII Paris. This book offers friendly reading, with anecdotes of acquaintances who have contributed their favorite soups, and it boasts 150 recipes in chapters on broth, vegetable soups (this chapter is seasonally subdivided), seafood soups, and meat and poultry soups. From hearty Ribollita to Lobster Bisque and two versions of gazpacho, there are soups-many with international flavor-for every occasion. In the final three chapters, Marshall provides recipes for salads, breads and desserts. This dilutes the book's focus a bit, but ideas for interesting accompaniments, including Goat Cheese Fritters, Tuscan bread and Cherry Clafoutis, enable readers to create complete meals.
Copyright 2002 Reed Business Information, Inc.
From Library Journal
For many years, Marshall (A Passion for Potatoes) ran a much-loved cooking school in New York City, but she now spends most of her time in her native France, which she wrote about in Chez Nous: Home Cooking from the South of France (retitled A Passion for My Provence for the paperback edition). Here she presents her favorite soup recipes, which include not only French classics such as La Mouclade (creamy curried mussel soup) but also many inspired by other cuisines, from Guatemalan Avocado Soup to Mexican Chicken Soup. Some are homey, others are elegant, and most are easy. There are also chapters on salads, breads, and desserts to round out the meal. Marshall's recipes are always delicious; recommended for most collections.
Copyright 2002 Reed Business Information, Inc.
See all Editorial Reviews
Author (A Passion for My Provence) and cooking school owner (Chez Lydie en Provence) Marshall explains the secrets to soups in this winning volume. Her love of her subject matter is evident in her helpful technique advice and her fond recollections of rewarding soup experiences, such as the rare pleasure of her mother's bechamel-enhanced soups, made with butter and milk friends that smuggled into WWII Paris. This book offers friendly reading, with anecdotes of acquaintances who have contributed their favorite soups, and it boasts 150 recipes in chapters on broth, vegetable soups (this chapter is seasonally subdivided), seafood soups, and meat and poultry soups. From hearty Ribollita to Lobster Bisque and two versions of gazpacho, there are soups-many with international flavor-for every occasion. In the final three chapters, Marshall provides recipes for salads, breads and desserts. This dilutes the book's focus a bit, but ideas for interesting accompaniments, including Goat Cheese Fritters, Tuscan bread and Cherry Clafoutis, enable readers to create complete meals.
Copyright 2002 Reed Business Information, Inc.
From Library Journal
For many years, Marshall (A Passion for Potatoes) ran a much-loved cooking school in New York City, but she now spends most of her time in her native France, which she wrote about in Chez Nous: Home Cooking from the South of France (retitled A Passion for My Provence for the paperback edition). Here she presents her favorite soup recipes, which include not only French classics such as La Mouclade (creamy curried mussel soup) but also many inspired by other cuisines, from Guatemalan Avocado Soup to Mexican Chicken Soup. Some are homey, others are elegant, and most are easy. There are also chapters on salads, breads, and desserts to round out the meal. Marshall's recipes are always delicious; recommended for most collections.
Copyright 2002 Reed Business Information, Inc.
See all Editorial Reviews
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