A comprehensive and visually rich guide from the Culinary Institute of America, The New Book of Soups is a fully updated and expanded edition of the CIA’s classic reference for soup-making. This second edition features more than 160 recipes—including 30 brand-new creations and numerous updated versions—alongside over 130 full-color photographs. Designed for both culinary professionals and home cooks, the book offers detailed, step-by-step illustrated techniques for preparing a wide range of soups and stews, from clear broths and hearty bisques to cold soups and ethnic specialties. With in-depth chapters on ingredients, equipment, and garnishes, as well as guidance on flavor-building and plating, this volume blends technical precision with culinary inspiration. It is an essential resource for anyone looking to master the art of soup.
Technical details:
Pages: 249
Publication year: 2009
Publisher: Lebhar-Friedman Books
Language: English
Author: The Culinary Institute of America (CIA)
ISBN-13: 9780867308600
ISBN-10: 0867308605
Edition: Second Edition (Updated and Expanded)
חוות דעת
אין עדיין חוות דעת.