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-Titulo Original : The Soup Book Over 700 Recipes
-Fabricante :
Dover Publications
-Descripcion Original:
About the Author Louis Pullig De Gouy (1876-1947) served as apprentice to his father, who was the Esquire of Cuisine at the courts of Austria and Belgium. Best known for his 30-year career at New York Citys Waldorf Astoria, he was a founder of Gourmet magazine and the author of 16 cookbooks. Master Chef Louis P. De Gouy presents outstanding recipes for almost every soup you could want - more than seven hundred in all. Many are thick or thin, others hot or cold, taking hours to prepare or just minutes. They include soups that are perfect preludes for a feast, and inexpensive yet rich and hearty options that are meals in themselves. At the same time, the author teaches basic principles of successful preparation and offers many alternate recipes, giving cooks a wide range of flexibility. After an opening chapter explaining basic stocks and other fundamentals, Chef De Gouy introduces 61 different hot consommes; 65 chilled and jellied consommes and soups; 76 flavored by beer, fruit, nuts, or wine; 106 cream soups; thirty-three bisques; 100 chowders; and many others, including a special section of 117 easy-to-make recipes from combinations of various canned soups. Soups from many cultures and using almost every ingredient include chilled bortsch and vichyssoise, dark beer and bread soup, clam bisque, codfish chowder, Philadelphia pepper pot, and hundreds of others. Excerpt. © Reprinted by permission. All rights reserved. The Soup Book Over 700 Recipes By Louis P. De Gouy Dover Publications, Inc.Copyright © 2018 Louis P. De Gouy All rights reserved. ISBN: 978-0-486-82694-3 Contents Authors Introduction, 1, CHAPTER ONE General Information, 5, CHAPTER TWO Hot Consommes Bouillons and Broths, 25, CHAPTER THREE Chilled and Jellied Consommes and Soups, 45, CHAPTER FOUR Chilled, Hot, and Jellied Beer, Fruit, Nut, and Wine Soups, 77, CHAPTER FIVE Canned Soup Combinations Consommes, Cream Soups, Broths, and Potages, 115, CHAPTER SIX Cream Soups Vegetable, Poultry, Nut, and Game, 145, CHAPTER SEVEN Bisques Fish Cream Soups, also called Coulis, Including Fresh-Water and Salt-Water Fish and Crustaceans, 197, CHAPTER EIGHT Chowders Fish, Game, Meat, Poultry, and Vegetable, Including Fish Stews Considered as Soup, and Bouillabaisse, 217, CHAPTER NINE Miscellaneous Soups, 303, CHAPTER TEN Ball Garnishes for Soups, 345, CHAPTER ELEVEN Custard Garnishes for Soups, 353, CHAPTER TWELVE Dumpling Garnishes for Soups, 363, CHAPTER THIRTEEN Miscellaneous Soup Garnishes, 389, Index, 405, CHAPTER 1 General Information Soups and Soup Garnishes Classification of Soups Coloring the Soup Brown Stock Caramel for Soup Coloring Chicken Stock Fish Stock Gravy Stock Vegetable Stock White or Veal Stock Clarifying any Stock Composition of Bone, Its Part in Soup Roux Cream Soups Soup Garnishes Herbs and Vegetables Used in Soups The Bouquet Garni Condiments and Spices Used in Soups Soup is to the meal what the hostesss smile of welcome is to the party (1) SOUPS AND SOUP GARNISHES Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish. Soups challenge us, because an enticing flavorful soup can be as different from the thin watery beverage sometimes erroneously called soup as a genuine green turtle is from the mock turtle. Perhaps one of the surest tests of a good cook is the choice of soup in relation to the rest of the meal. The purpose of soup in the meal is twofold: first, to stimulate appetite; second, to provide nourishment. Light soups serve as appetizers, heavier ones may be a main course. Men, we notice, have always been partial to soups that fill you up- those rich with chunks of meat or chicken, hearty with vegetables, alimentary pastes, barley, or rice. Brillat-Savarin once made the remark that a woman who couldnt make soups should not be allowed to marry. Soups were important in his world, and they still are important to use all,
-Fabricante :
Dover Publications
-Descripcion Original:
About the Author Louis Pullig De Gouy (1876-1947) served as apprentice to his father, who was the Esquire of Cuisine at the courts of Austria and Belgium. Best known for his 30-year career at New York Citys Waldorf Astoria, he was a founder of Gourmet magazine and the author of 16 cookbooks. Master Chef Louis P. De Gouy presents outstanding recipes for almost every soup you could want - more than seven hundred in all. Many are thick or thin, others hot or cold, taking hours to prepare or just minutes. They include soups that are perfect preludes for a feast, and inexpensive yet rich and hearty options that are meals in themselves. At the same time, the author teaches basic principles of successful preparation and offers many alternate recipes, giving cooks a wide range of flexibility. After an opening chapter explaining basic stocks and other fundamentals, Chef De Gouy introduces 61 different hot consommes; 65 chilled and jellied consommes and soups; 76 flavored by beer, fruit, nuts, or wine; 106 cream soups; thirty-three bisques; 100 chowders; and many others, including a special section of 117 easy-to-make recipes from combinations of various canned soups. Soups from many cultures and using almost every ingredient include chilled bortsch and vichyssoise, dark beer and bread soup, clam bisque, codfish chowder, Philadelphia pepper pot, and hundreds of others. Excerpt. © Reprinted by permission. All rights reserved. The Soup Book Over 700 Recipes By Louis P. De Gouy Dover Publications, Inc.Copyright © 2018 Louis P. De Gouy All rights reserved. ISBN: 978-0-486-82694-3 Contents Authors Introduction, 1, CHAPTER ONE General Information, 5, CHAPTER TWO Hot Consommes Bouillons and Broths, 25, CHAPTER THREE Chilled and Jellied Consommes and Soups, 45, CHAPTER FOUR Chilled, Hot, and Jellied Beer, Fruit, Nut, and Wine Soups, 77, CHAPTER FIVE Canned Soup Combinations Consommes, Cream Soups, Broths, and Potages, 115, CHAPTER SIX Cream Soups Vegetable, Poultry, Nut, and Game, 145, CHAPTER SEVEN Bisques Fish Cream Soups, also called Coulis, Including Fresh-Water and Salt-Water Fish and Crustaceans, 197, CHAPTER EIGHT Chowders Fish, Game, Meat, Poultry, and Vegetable, Including Fish Stews Considered as Soup, and Bouillabaisse, 217, CHAPTER NINE Miscellaneous Soups, 303, CHAPTER TEN Ball Garnishes for Soups, 345, CHAPTER ELEVEN Custard Garnishes for Soups, 353, CHAPTER TWELVE Dumpling Garnishes for Soups, 363, CHAPTER THIRTEEN Miscellaneous Soup Garnishes, 389, Index, 405, CHAPTER 1 General Information Soups and Soup Garnishes Classification of Soups Coloring the Soup Brown Stock Caramel for Soup Coloring Chicken Stock Fish Stock Gravy Stock Vegetable Stock White or Veal Stock Clarifying any Stock Composition of Bone, Its Part in Soup Roux Cream Soups Soup Garnishes Herbs and Vegetables Used in Soups The Bouquet Garni Condiments and Spices Used in Soups Soup is to the meal what the hostesss smile of welcome is to the party (1) SOUPS AND SOUP GARNISHES Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish. Soups challenge us, because an enticing flavorful soup can be as different from the thin watery beverage sometimes erroneously called soup as a genuine green turtle is from the mock turtle. Perhaps one of the surest tests of a good cook is the choice of soup in relation to the rest of the meal. The purpose of soup in the meal is twofold: first, to stimulate appetite; second, to provide nourishment. Light soups serve as appetizers, heavier ones may be a main course. Men, we notice, have always been partial to soups that fill you up- those rich with chunks of meat or chicken, hearty with vegetables, alimentary pastes, barley, or rice. Brillat-Savarin once made the remark that a woman who couldnt make soups should not be allowed to marry. Soups were important in his world, and they still are important to use all,
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