Description:
Homemade soup--there's nothing like it. Recognizing that most of us would prepare it more often if we knew the basics, How to Make Soup offers a succinct tutorial. In fewer than 100 pages it provides illustrated, step-by-step instructions for preparing favorite soups and chowders--recipes, tips, and information that all cooks can use. Stating that soup, which seems the improvisatory dish, has its own rules, the book then offers chapters on soup-making fundamentals and a wide range of soup recipes, from chicken, beef, and French-onion formulas to those for puréed brews, chowders, minestrone, and more. Core recipes are presented with variations--for example, readers learn how to make an exemplary chicken noodle soup, then how to recast it with orzo and spring vegetables, or with shells, tomatoes, and zucchini. Throughout, underlying techniques are explored and illustrated (such as preparing tomatoes for cream of tomato soup), and sensible tips abound (save Parmesan rinds for making minestrone, for example). A true primer, the book is part of the Cook's Illustrated Library series. Like the magazine, the books are dedicated to presenting tried-and-perfected recipes and cooking techniques in a concise, approachable way. --Arthur Boehm
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