Originally published in 1993, this updated version of James Peterson's encyclopedic exploration of bisques, consommes, stocks and purees is even thicker and more impressive than the original.In 10 chapters, Peterson surveys the full range of soup-making, from carefully crafted consommes to rough and hearty stews. Full histories of soups and their ingredients are included along with technical information, tips, and serving suggestions.
"No family of dishes surpasses the versatility of soup," Peterson states prior to proving his point with hundreds of recipes utilizing nearly every conceivable ingredient.
by James Peterson
John Wiley & Sons, 2001
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