Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups  -     By: James Peterson
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Houghton Mifflin Harcourt / 2000 / Hardcover

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Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

Houghton Mifflin Harcourt / 2000 / Hardcover

In Stock
Stock No: WW391364

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Product Information

Format: Hardcover
Number of Pages: 656
Vendor: Houghton Mifflin Harcourt
Publication Date: 2000
Dimensions: 9.25 X 8.25 (inches)
ISBN: 0471391360
ISBN-13: 9780471391364

Publisher's Description

Praise for the fully revised and updatedSplendid Soups

"Jim Peterson's Splendid Soups is a comprehensive and mouthwatering atlas of the world of soup. It not only covers soups of all nationalities and every garnish, but provides a handy list of sources for every hard-to-find ingredient and kitchen tool, too. More importantly though, through his gargantuan world tour Jim empowers home cooks to strike out on their own and invent new soups. It just makes me want to get into the kitchen and start cooking!"
SARA MOULTON, Host, The Food Network's Cooking Live; Executive Chef, Gourmet magazine; Food Editor, Good Morning America

"We love James Peterson. Splendid Soups is a bountiful source of enticing ideas!"
the moosewood collective Authors of the Moosewood Restaurant Cookbooks

Author Bio

JAMES PETERSON is a James Beard Award–winning food writer who has authored more than 15 books, including Glorious French Food, Cooking, Baking, and Vegetables. Trained as a chef in France, he has taught professional and home cooks at The French Culinary Institute and The Institute of Culinary Education. He lives in Brooklyn.

Editorial Reviews

Tremendously informative and stubbornly opinionated, master chef Peterson updates his classic soup tome by stirring new recipes and more international ingredients into the pot. Before getting to the recipes, readers are treated to a detailed remedial education in ingredients, featuring Peterson's humorously fussy explanations of dried and fresh herbs. The tried-and-true leek stands alongside the trendy galangal root as a soup essential, as Peterson enlarges the intermediate cook's familiarity with international cuisines. Peterson also seeks to re-educate readers on the proper methods for composing bouquet garni, making a roux and improving the flavor of the commercial broths they will insist on buying. He wisely intersperses his suggestions for technique alongside relevant recipes, making valuable information accessible for the busy cook. The recipes are roughly organized by ingredient and include the vast range of vegetable soups in some unusual combinations (Water Chestnuts with Watercress and Sweet Potato with Chili and Lime). Other noteworthy concoctions include Spicy Brazilian Fish Soup with Coconut Milk; Shabu-Shabu; and Duck and Sherry Soup. Most of Peterson's recipes are not for the fat-phobic; whether he's extolling the virtues of heavy cream over milk and yogurt or encouraging readers to add a few pats of butter to any bowl of soup they order in a restaurant, Peterson throws caution to the wind.

--Publishers Weekly
September 18, 2000

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