Cooking Soups For Dummies

John Wiley & Sons

Homemade soup is truly one of life’s great pleasures. Hearty soups define good eating and put the comfort in comfort food. Discovering how simple and enjoyable soup is to make is equal only to the joy of tasting your own.

With Cooking Soups For Dummies, all you need know is how to boil water. Add to this, some basic advice on equipment plus tips on how to stock your kitchen pantry—and you’re well on your way to tackling the delicious assortment of recipes. But, first, you’ll get the lowdown on how to make quick work of such basics as:

  • Various cutting methods—including chopping, cubing, dicing, mincing, shredding, and slicing
  • Liquid foundations—including recipes for chicken, beef, vegetable, mushroom, fish, shrimp, and clam broth
  • Soup safety—advice on proper chilling, storage containers, freezing basics (with a shelf-life table), thawing, and reheating
  • Tips on improvising—incl uding halving and doubling recipes, remaking leftovers, ingredient substitutions, and lightening up with less fat

And now to creating your own kitchen itinerary for the delicious, nutritious, eclectic, and international world of soups . . . starting with:

  • Fresh soup from the garden—including Sweet Potato Bisque, Thrifty French Housewife’s Soup, and Fresh Tomato Basil Soup
  • Soup from the dairy case—including recipes for Cream of Mushroom Soup, Tomato Orange Bisque, and Broccoli Cheddar Soup
  • Hearty meat and poultry soups—including recipes for Herbed Oxtail and Vegetable Soup, Scotch Broth, and Country Chicken Noodle Soup
  • Seafood chowders and bisques—including recipes for Fresh Salmon Chowder, Manhattan Clam Chowder, and Easy Lobster Bisque
  • Cold soups—including Avocado Soup, Vichyssoise, and Spanish Gazpacho

Full of great tips on garnishes, ideal meal pairings, and last-minute fixes, plus 100 recipes, eight pages of full-color photos, and several black-and-white illustrations, Cooking Soups For Dummies helps you discover one great thing about making soups: you don’t have to be a grandmother to cook like one!

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About the author

Jenna Holst is the author of Stews. Her work has been featured in many magazines including Food and Wine, Family Circle, Weight Watchers, and Redbook.
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Additional Information

Publisher
John Wiley & Sons
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Published on
Apr 27, 2011
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Pages
264
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ISBN
9781118069905
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Features
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Language
English
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Genres
Cooking / Beverages / General
Cooking / Courses & Dishes / Soups & Stews
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Jenna Holst
If your idea of kicking up a dish is using salt and pepper, there’s a rich and fabulously varied world of spices waiting to be discovered. Mace, coriander, mustard seed, fennel, saffron, and paprika don’t have to be those scary, untouchables on the supermarket shelf. Cooking with spices can actually be fun, interesting, enjoyable and, most of all, delicious. Using spices will vastly improve your cooking and make you feel, finally, in command of your kitchen.

Cooking with Spices For Dummies is for anyone who’s ever wondered how the great chefs whip up their fabulous-tasting dishes—but wasn’t sure how. And if you’re something of a veteran in the kitchen, you’ll get new, crowd-pleasing tips on how to add sparkle and zip to tried-and-true dishes, like hamburgers and spareribs or sweet potatoes and green beans. Most likely, you’ll find the answer to any question you’ve ever had about spices—plus a lot more—in this handy one-volume guide, like:

What makes up a basic spice collection Advice on essential tools—including mills, graters, and mortar and pestle Preparing spices for cooking—including knowing which spices to toast, sauté, or grate A tour of the world of spices by region and country Menu planning and menu samplers arranged by country

Once you’ve become familiar with the basics, it’s on to the fun stuff—cooking with spices. After you’ve followed the simple tips on making the most of your ingredients, you’ll be able to comfortably test your skills on the delicious assortment of over 200 recipes, which feature:

Basic rubs and spice mixes—including Cajun, Caribbean, Indian Curry powder, Jamaican, and Southern Barbecue Marinades and sauces—including South of the Border Marinade and Teriyaki sauce Salsas and salads—including Tomato Salsa, Plum Salsa, and Spiced Fruit Salad Vegetables and legumes—including Mashed Spiced Butternut and Vegetarian Bean Chili Pasta, potatoes, and grains—including Pasta Puttanesca, Roasted Potatoes with Garlic and Cumin, and Curried Barley Pilaf Chicken, meat, and seafood—including Down Home Barbecued Chicken, Indonesian Beef Sate, and Shrimp Curry

Complete with such indispensables as a spice quantity guide (showing exactly how much you should use), a glossary of cooking terms, eight pages of tempting, full-color photos, and humorous cartoons, Cooking with Spices For Dummies gives you just what you need to know to cook with confidence and create delicious, exciting dishes for your family and friends.

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