Cooking Soups For Dummies
With Cooking Soups For Dummies, all you need know is how to boil water. Add to this, some basic advice on equipment plus tips on how to stock your kitchen pantry-and you're well on your way to tackling the delicious assortment of recipes. But, first, you'll get the lowdown on how to make quick work of such basics as:
Various cutting methods-including chopping, cubing, dicing, mincing, shredding, and slicing
Liquid foundations-including recipes for chicken, beef, vegetable, mushroom, fish, shrimp, and clam broth
Soup safety-advice on proper chilling, storage containers, freezing basics (with a shelf-life table), thawing, and reheating
Tips on improvising-incl uding halving and doubling recipes, remaking leftovers, ingredient substitutions, and lightening up with less fat
And now to creating your own kitchen itinerary for the delicious, nutritious, eclectic, and international world of soups . . . starting with:
Fresh soup from the garden-including Sweet Potato Bisque, Thrifty French Housewife's Soup, and Fresh Tomato Basil Soup
Soup from the dairy case-including recipes for Cream of Mushroom Soup, Tomato Orange Bisque, and Broccoli Cheddar Soup
Hearty meat and poultry soups-including recipes for Herbed Oxtail and Vegetable Soup, Scotch Broth, and Country Chicken Noodle Soup
Seafood chowders and bisques-including recipes for Fresh Salmon Chowder, Manhattan Clam Chowder, and Easy Lobster Bisque
Cold soups-including Avocado Soup, Vichyssoise, and Spanish Gazpacho
Full of great tips on garnishes, ideal meal pairings, and last-minute fixes, plus 100 recipes, eight pages of full-color photos, and several black-and-white illustrations, Cooking Soups For Dummies helps you discover one great thing about making soups: you don't have to be a grandmother to cook like one!
- Paperback | 264 pages
- 188 x 234 x 16mm | 492g
- 07 Feb 2001
- John Wiley & Sons Inc
- Hungry Minds Inc,U.S.
- Foster City, United States
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Back cover copy
Discover how to: Equip your kitchen for easy soup preparation Maximize flavor with simple techniques Prepare soups from around the world Adjust recipes for flavor or health variations Remedy soup mistakes
Get smart! www.dummies.com
Table of contents
PART I: The Soup Kitchen.
Chapter 1: Tooling Up.
Chapter 2: Stocking Up.
PART II: Souper Chef.
Chapter 3: Ready . Set . Soup!
Chapter 4: Soup Techniques.
Chapter 5: Liquid Foundations.
Chapter 6: Soup Safety.
Chapter 7: Playing with Your Food.
PART III: Alphabet Soup.
Chapter 8: Homemade Soup off the Shelf.
Chapter 9: Fresh Soup from the Garden.
Chapter 10: Soup from the Dairy Case.
Chapter 11: Soup from the Butcher.
Chapter 12: Soup from the Fishmonger.
PART IV: Souping Up.
Chapter 13: Season It!
Chapter 14: The Melting Pot.
Chapter 15: Chill Out.
PART V: From the Ladle to the Table.
Chapter 16: It's Your Serve.
Chapter 17: Fast Finishes.
PART VI: The Part of Tens.
Chapter 18: Ten Ways to Fix Soup Faux Pas.
Chapter 19: Ten Souperb Pairings.
Appendix: Metric Conversion Guide.
Book Registration Information.
About Jenna Holst