The Culinary Institute of America has put out some great books in the past, all of which are not only good references for home cooks looking for creative recipes, but are great references for those interested in learning as much as possible about cooking techniques. The Culinary Institute of America Book of Soups: More than 100 Recipes for Perfect Soups is no exception. The book covers stocks, cream soups, cold soups and just about any other type of soup that you can think of in great detail, walking you through all the steps needed to perfect your technique. There are over 50 step-by-step instruction sets, as well as tips for correcting consistency and flavor. The emphasis is on classics, such as Vichyssoise, Clam Chowder and Cream of Tomato (which would be perfect with Grilled Cheese), but there are plenty of creative twists on standard flavors to keep things interesting for even adventurous cooks. On top of all the soup recipes, or rather following them, is a chapter dedicated to the accompaniments that can turn any soup into a meal, primarily breads, croutons and crackers.Book of Soups: More than 100 Recipes for Perfect Soups; Cookbook of the Day
The Culinary Institute of America has put out some great books in the past, all of which are not only good references for home cooks looking for creative recipes, but are great references for those interested in learning as much as possible about cooking techniques. The Culinary Institute of America Book of Soups: More than 100 Recipes for Perfect Soups is no exception. The book covers stocks, cream soups, cold soups and just about any other type of soup that you can think of in great detail, walking you through all the steps needed to perfect your technique. There are over 50 step-by-step instruction sets, as well as tips for correcting consistency and flavor. The emphasis is on classics, such as Vichyssoise, Clam Chowder and Cream of Tomato (which would be perfect with Grilled Cheese), but there are plenty of creative twists on standard flavors to keep things interesting for even adventurous cooks. On top of all the soup recipes, or rather following them, is a chapter dedicated to the accompaniments that can turn any soup into a meal, primarily breads, croutons and crackers.Comments [1]
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11-24-2007 @ 9:53AM
Foodie Bride said...
The CIA cookbooks I own are some of my all-time favorites. Good food, good information, and good recipes.
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