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A Celebration of Soup: With Classic Recipes from Around the World
by Lindsey Bareham
ISBN-10: 0140299769
ISBN-13: 9780140299762
ISBN-13: 9780140299762
Region: British
Publisher: Penguin Books
Publication Date: April, 2001
Publishers Information
About A Celebration of Soup: With Classic Recipes from Around the World
Publisher Web Link: http://www.penguin.com/
When Lindsey Bareham’s In Praise of the Potato was published, Delia Smith wrote, ‘I now feel there can be nothing left to say on the subject of potatoes.’ Lindsey’s new book is equally definitive. A Celebration of Soup will inspire all cooks, whether novice or expert, to discover the worlds of flavour and goodness available in those most versatile of foods. Soup means so many things: a thick vegetable puree; a crystal-clear yet intensely flavoured consommé; a heart-warming broth; an iced, alcohol-laced palate cleanser, or a whole meal in itself. It can be simple, elaborate or somewhere in between. It can be hot or cold, light or filling, comforting or exotic, perfectly plain or emboldened with contrasting flavours. A Celebration of Soup contains all of these and more.
Here are soups, both classic and innovative, from all over the world. Recipes from top chefs, restaurants and cookery writers are combined with the author’s own inventions. Recognizing that the key to success is often the stock, the book opens with a detailed section on stock-making which will demystify the process. The numerous ways to thicken and enrich soups are explored, and - because half the fun is in the complementary trimmings so often forgotten - there are myriad ideas for matching soups with garnishes and embellishments.
Soup can be made from virtually anything at any season, and everything that can make a soup is here.
Written with the infectious enthusiasm, relaxed style and encyclopaedic knowledge that made Lindsey Bareham’s In Praise of the Potato such a delight, this is the only book on soup that you will ever need.
Author Information
About Lindsey Bareham
Author Web Link: http://www.lindseybareham.com/
Lindsey Bareham started to cook seriously when she was asked to edit the restaurant section of Time Out. Over the years she’s cooked most cuisines and most styles of food, learning as she went along. She wrote a daily after-work recipe for the London Evening Standard for eight years and currently writes the daily Dinner Tonight and Friday Masterclass for The Times T2. She also writes a monthly column for Saga Magazine. Author of twelve cookery books, her latest is Pasties, an appreciation and exploration of the Cornish pasty.
Lindsey enjoys cooking imaginative, seasonal food with simple but explicit instructions, making real food accessible to the most inexperienced cook. Her speciality is turning ordinary ingredients into something special. Lindsey’s style is relaxed and easy, encouraging her readers to get stuck in rather than regard good food as the preserve of chefs and foodies. As an ex-restaurant critic and shopping sleuth, with a greedy interest in food, she is forever trying out new ingredients and combinations of food but a traditional cooking background provides a good balance of classic and experimental. (http://www.lindseybareham.com/)
Cookbooks by Lindsey Bareham
Recipe Index
Recipe index coming soon.