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The Soup Book : Over 700 Recipes by Louis Pullig De Gouy (2018, Hardcover)
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- Buy it nowThe Soup Book : Over 700 Recipes by Louis Pullig De Gouy (2018, Hardcover)
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Located in: Middleville, Michigan, United States
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eBay item number:395102318157
Item specifics
- Condition
- ISBN
- 9780486826943
About this product
Product Identifiers
Publisher
Dover Publications, Incorporated
ISBN-10
0486826945
ISBN-13
9780486826943
eBay Product ID (ePID)
18038304641
Product Key Features
Book Title
Soup Book : over 700 Recipes
Number of Pages
432 Pages
Language
English
Topic
Courses & Dishes / Soups & Stews, Seasonal
Publication Year
2018
Genre
Cooking
Format
Hardcover
Dimensions
Item Weight
29.1 Oz
Item Length
9 in
Item Width
6 in
Additional Product Features
Intended Audience
Trade
LCCN
2018-014879
TitleLeading
The
Dewey Edition
23
Dewey Decimal
641.81/3
Synopsis
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 sixty-one different hot consommés; sixty-five chilled and jellied consommés and soups; seventy-six flavored by beer, fruit, nuts, or wi≠one hundred and six cream soups; thirty-three bisques; one hundred chowders; and many others, including a special section of one hundred and seventeen 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. [back flap] One of the world's great cooks, Louis P. De Gouy (1876-1947) apprenticed under his father, Jean H. De Gouy, Esquire of Cuisine at the courts of Austria and Belgium, and under the great Maître Escoffier. He served as Master Chef and Chef Steward in France, England, Spain, the United States, and many other countries. Best known for his 30-year career at New York City's Waldorf Astoria, Chef De Gouy was a founder of Gourmet magazine and the author of 16 cookbooks, including The Pie Book., 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 consomm s; 65 chilled and jellied consomm s 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., Thick and thin, hot and cold, complex and simple -- here are soups for every appetite and occasion. A master chef and co-founder of Gourmet magazine presents more than 700 outstanding recipes for bisques, chowders, consommés, and other soups., 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 consommés; 65 chilled and jellied consommés 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 borscht and vichyssoise, dark beer and bread soup, clam bisque, codfish chowder, Philadelphia pepper pot, and hundreds of others.
LC Classification Number
TX757.D43 2018
Item description from the seller
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