Minimize Waste And Maximize Flavor With Homemade Stock, Soup, Broth, Bisques, And More!
By Mel Fabrikant Monday, September 23, 2013, 06:10 PM EDT
THE SOUPMAKER'S KITCHEN How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup by Aliza Green
Soup is more than just a recipe. There is almost an art behind making soups and stocks. And making your own stock will save money, reduce kitchen waste, and with fresh ingredients will simply taste better. By learning how to organize your kitchen and cooking processes to use every part of your ingredients, you will also be extracting the most flavor and nutrient value from your food.
THE SOUPMAKER'S KITCHEN (Quarry Books, July 2013, $24.99 US / $27.99 CAN) by celebrated cookbook author and chef Aliza Green is a cook’s complete guide to making soups, broths, potages, minestra, minestrone, bisques, and borscht. Learn how to set up your kitchen to use your ingredients most optimally—from saving vegetable scraps for stock to tips on freezing finished soups. Explore more than 100 soup recipes – plus variations on each – from all over the world, and in every style of soup you might want to eat. Recipes include:
• Hungarian Woodlands Mushroom Soup with Sour Cream and Paprika
• Tuscan Pappa al Pomodoro
• Senegalese Peanut and Yam Puree with Ginger
• Provencal Soupe au Pistou with Savoy Cabbage, White Beans, and Leeks
• Wild Salmon Chowder with Sweet Corn & Gold Potatoes
• Tom Kha Gai (Thai Chicken Coconut Soup)
• Cream of Cauliflower with Nutmeg and Chives
• Kerala Red Lentil Soup (vegan)
• Vietnamese Pho Soup with Beef Brisket
• Caribbean Callalou Soup with Crabmeat and Coconut
With a strong foundation in stocks included, THE SOUPMAKER’S KITCHEN is divided into chapters based on major soup families, such as clear broth-based soups, bisques, stews, chowders, and more. Each chapter includes an introduction, several delectable recipes, and invaluable tips to aid you in the process.