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Sinopsis
Book by Rothert Lois Anne Smith Don
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Críticas
Of the 84 soups, potages, marmites and more that Rothert draws from 17 Gallic regions, some are unusual twists on tradition (Cabbage Soup with Walnut Oil) and others have stood for many generations (Potage Crecy or Cream of Mushroom Soup), although even the latter she tweaks by adding a bit of optional curry powder. Arranged in six chapters, the soups feature Fresh Vegetables; Dried Beans and Grains; Fish and Shellfish; Meat and Poultry; Game and Wild Delicacies; and Cheese and Eggs. Most of those in the first two sections--such as Leek and Potato Soup and Lyonnaise Rice and Onion Soup--are sublimely simple. Coming along later, Calais Crab and Seafood Soup and Beef Sausage, Ham and Rabbit Soup are considerably more challenging. Even so, directions are clear and unambiguous and the results from a few hours in the kitchen promise a tableful of happy eaters. On the easier side, it would be hard to resist Garlic Cream Soup with Snails, which takes those little creatures to new heights of savory richness. Butter and cream, of course, are frequent components, although not excessively so. While the price may be steep considering the many soup books available, this is an admirable collection, nicely designed and with striking photos by Don Smith. -Publishers Weekly
Reseña del editor
The French have a centuries-old love affair with soup. Each heart-warming bowl can be as simple as a humble Soupe de Gaudes (Cornmeal Porridge) or as elegant as Soupe Locmaraquer (Poached Oysters in Potato-Leek Cream). This versatility has given soup a prominent seat at the table of everyday French cuisine. In this nation of small villages, each with unique traditions and customs, an incredible variety of soups have evolved over time, with cherished family recipes handed down from generation to generation. In The Soups of France, author Lois Rothert uncovers these delightful recipes - many that are still enjoyed today plus others long forgotten - and reveals an intriguing culinary history of France. Over 90 recipes offer a never-before-seen glimpse of a country that has become a melting pot of flavors, and cover an amazingly wide variety of dishes, such as Pot-au-Feu (Beef in its Broth with Vegetables), which originated in the outskirts of Paris, spicy Basque-flavoured Basque-flavoured Baratxuri Salda (Garlic, Sausage, and Red Pepper Soup), and classic Bouillabaisse a la Marseille (Mixed Seafood Stew). This comprehensive cookbook is rich with glorious photographs illustrating the lush countryside, quaint villages, and marketplaces overflowing with ripe produce, and is sprinkled throughout with evocative quotes that reveal the quirky and quaint personalities of the French people. The Soups of France is an essential guide to the country's most beloved soups - from the simplest farm-kitchen potage to the haute cuisine of the presidential palace - and is sure to become a classic culinary keepsake for cookbook collectors everywhere.
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- EditorialChronicle Books
- Año de publicación1900
- ISBN 10 0811833429
- ISBN 13 9780811833424
- EncuadernaciónTapa dura
- Número de páginas224
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The Soups of France
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The Soups of France
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