No, there is no chicken stock in this soup. What you'll find here is page after glorious page of the loveliest, most delicious soups and stews - each and every one entirely vegetarian. Brimming with international flavors, Paulette Mitchell's easy-to-follow recipes are paired with unique accompaniments, garnishes, and toppings that add tremendous visual appeal. Witness hearty Pumpkin Stew baked and served in a pumpkin shell; classic onion soup updated with crunchy goat cheese toasts; and Spicy Sweet PotatoAncho Bisque swirled with bright Roasted Red Pepper Cream. From Mediterranean Saffron Stew to Greek Spinach and Orzo Soup, these colorful dishes are simple enough for every day, yet sophisticated enough for elegant dinner parties. Instructions for making tasty vegetable stock from scratch, a selection of delicious vegan soups, and a helpful "tips" section make this gorgeous cookbook an important addition to any kitchen where good food and good health are on the menu.
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Paulette Mitchell is known internationally for her quick-to-prepare recipes with gourmet flair. She has taught cooking for 27 years and is a lecturer, television personality, and the author of 10 cookbooks. She lives in Minneapolis.
William Meppem is originally from Sydney, Australia and is now a New York based photographer. His work appears in Food & Wine, Martha Stewart Living, and Vogue Entertaining, and in A Beautiful Bowl of Soup (0-8118-3528-6) and Modern Greek (0-8118-3480-8
This satisfying, manageable cookbook highlights some of the most popular international recipes for vegetarian soup with vibrant photographs and easy directions. Some soups are familiar, like Minestrone or Black Bean Soup, while other recipes, such as Fresh Tomato-Orange Soup, Chestnut Soup and Wild Rice-Cranberry Soup, are unexpected and make this book stand out. Mitchell (The 15-Minute Gourmet) emphasizes pleasure in cooking and presentation; even humble Cream of Tomato Soup is topped with puff pastry crowns without losing its homey feel. Tantalizing photos emphasize the elegant unfussiness of soups like Yukon Gold Potato. Home cooks will find practical tips sprinkled everywhere, like how to replace fresh tomatoes with canned when out of season or how to find and prepare dried Chinese wheat-flour noodles. A helpful list of these tips appears at the beginning, making the book easy to navigate. There are 19 vegan recipes, ranging from light Miso Soup to the filling Cashew-Carrot Stew-in addition, almost every recipe has instructions for vegan preparation (Caramelized Onion Soup is just as winning without the goat cheese). With a section on heartier vegetarian stews such as Acorn Squash and Fava Bean, a Greek-influenced Spicy Green Bean and Potato Stew, and an excellent Indian Cumin-Scented Coconut Milk Stew (as well as with fruit soups like Strawberry-Rhubarb Soup and Gingered Pear Soup), this book makes a convincing argument for soup as the star course of any meal.
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