This superb cookbook contains instructions on how to prepare over a hundred different tasty soups, stews, broths and chowders.
Soups and stews, like salads, present an excellent opportunity for the cooks both professionally and at home to display good taste and judgment. The great challenge lies in selecting the most appropriate soup for each particular occasion.
With this cookbook, you needn't fret about a lack of choice or ideas - the simple, no-nonsense presentation gives a good impression of soups, stews and chowder entrées which have graced the dinner table for centuries. The methods described are popular, with nary a supersize photograph to distract from the essential business of preparing and serving an excellent starter.
In terms of the recipes included, ample purchase is given to vegetarians and vegans, with non-meat soups and stews available in strength throughout the text.
Those fond of meat meanwhile will be pleased to encounter a formidable variety of choice. While the author's personal emphasis is upon mutton and veal from the bone; the opportunity to make substitute with beef or pork should your locality or dietary requirements not be agreeable is there. Certain flexible and popular soups, such as tomato soup or chicken soup, receive a few variations each to appropriately tribute their versatility.
The recipes within are simply writ upon a page ready for easy, momentary consultation. Many have accompanying illustrations which depict what is cooked, but not in such size as to be obtrusive. This is a simple, unpretentious manual which tells the means and order of each dish’s preparation, and that is that.
In 101 Delicious Soups, Stews, Chowders and Broths we have an excellent pocket handbook easy to bring along should you go on holiday, visit friends, go camping, or simply need to whip up a quick soup or stew in your kitchen. The text is expressly written so as to be simple to reference and absorb, with to-the-point instructions ensuring you can cook your soups with little fuss or flounder.
The experience of longtime cook and food enthusiast Delia Fitzsimmons makes this lovely little cookbook that much more useful and lively in presentation.
Whether you are completely new to the culinary preparation of soups, stews and chowders, or are experienced but require a fresh perspective or ideas to expand upon your range, this book will more than satisfy your requirements and aspirations.