The New Book of Soups: A Complete Guide to Stocks, Ingredients, Preparation and Cooking Techniques, with Over 200 Tempting New Recipes - Hardcover

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Features dishes from all over the world, including Mediterranean Sausage and Pesto Soup, Italian Pea and Basil Soup, Hungarian Cherry Soup, Moroccan Harira, Louisiana Seafood Gumbo, Mexican Avocado Soup, Chinese Chicken and Chili Soup, Thai Fish Broth and Balinese Vegetable Soup

Includes a complete guide to ingredients and how to use them, and step-by-step instructions for making your own delicious stocks and creative garnishes

This Invishly Ilustrated volume is a brand new showcase of over 200 soup recipes, with mouthwatring ideas from around the world Filled with fresh, new ideas and superb photography, the book Introduces creative soups of all styles, including chilled, dear light, creamy, spicy, rich, hearty and extravagant.

The book opens with an essential guide to soup ingredients and how to make your own delicious stocks using vegetables, fish, chicken and meat. There are also step-by-step instructions for adding decorative gamishes such as chopped herbs, grated cheese, crispy croutons, swided cream and country dumplings. Then follows a superb collection of soups from every corner of the world perfect for every taste, diet and occasion. The instructions for every recipe are demonstrated step-by-step and are easy to follow for guaranteed success. The finished dishes are shown in over 750 glorious color photographs, so you know exactly what you are aiming for.

Here you will find superb versions of all the classic soups, plus a whote range of fantastic new innovative recipes. There are scores of great soups from world culsines for those who like something more adventurous and exotic - Seafood Soup from the Mediterranean, Mexican-style dishes such as Tortilla Tomato Soup, recipes from Eastern Europe such as Mixed Mushroom Solyanka, Thai classics such as Chiang Mai Noodle Soup, and dishes from Japan including Clear Soup with Seafood Sticks. Whether you are planning a soup for everyday eating or for a special occasion, this book is sure to provide the perfect recipe.

Consultant Editor Anne Sheasoy spent several years working as a professional home economist within the food industry in a variety of roles before embarking on a successful freelance career in 1991 as a food writer and home economist. Anne is the author of many published cookbooks, covering a wide variety of subjects. She has also written for national magazines and regularly works with leading companies within the food industry. Anne is a member of the prestigious Guid of food writers and the Institute of Consumer Sciences incorporating Home Economics in the UK.

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