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The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup

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3.75  ·  Rating Details  ·  24 Ratings  ·  5 Reviews
Soup, beautiful soup-the most basic of cooked foods, the universal cure-all, a nourishing way to use small amounts of food or leftovers, a dish that can always be stretched to feed more ...
Once again award-winning chef Aliza Green invites you into her kitchen to share her time-tested techniques for making dozens of soups, bisques, chowders, and purees. From the basic foun
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ebook, 160 pages
Published July 1st 2013 by Quarry (first published January 1st 2013)
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Madnad
Aug 04, 2013 Madnad rated it liked it  ·  review of another edition
If you are keen on making soup from scratch, including making your own stock, then this book could prove extremely useful. The first chapter is dedicated to saving your scraps of vegetables, even the water you cook them in, to create a great base for some tasty soups. Green's experience shines through, and her professional tips are what make this book.

The soups recipes are from all over the world, from New England clam chowder to a Thai Tom Kah Gai. A lot of them are quite involved, but full ins
...more
Errol
Jan 12, 2014 Errol rated it really liked it  ·  review of another edition
The soup recipes themselves are pretty good, but the best thing about this cookbook is the first section about making stock from scratch, something I have been trying to learn this year. Really good intro to stock-making!
Cassie
Great photos, but no recipes caught my eye.
Lisa
Jun 09, 2014 Lisa rated it it was ok  ·  review of another edition
i really was not that impressed the recipes had way too many ingredients and the pictures that were in the book looked totally not that good yuck i had high hopes but was vastly disappointed
Monique
Aug 07, 2013 Monique rated it liked it  ·  review of another edition
Shelves: library-book
Details on starting from scratch with tips on how to keep it 100%. Personally I wanted more short cuts.
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Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Fishmonger’s Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Pr ...more
More about Aliza Green...

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