[bksvol-discuss] Ok Another Book that will appeal interest
- From: "Chela Robles" <cdrobles693@xxxxxxxxx>
- To: <bksvol-discuss@xxxxxxxxxxxxx>
- Date: Wed, 6 Jan 2010 13:39:10 -0800
Culinary Institute of America's newest cookbook a global soup tour.
By Dianna MarderPhiladelphia Inquirer. From the Aztecs comes a chicken soup
with poblano chiles and chayote squash, and from the Caribbean, callaloo. And
from Paraguay, there's bori-bori. The book cover may say soup, but inside, the
Culinary Institute of America's "New Book of Soups" (Lebhar-Friedman Books, 250
pp., $35) says so much more. It says that in this land of immigrants, many
Americans have a taste for the foods of cultures beyond their own. What we
think of as traditional American favorites are still included in this revised
edition: minestrone, mushroom barley, chili, cream of tomato and classic lentil
soup. But instead of putting all the international soups in a separate chapter,
the book is divided into sections on hearty soups, stews, pureed soups, bisques
and chowders, and so on, with world flavors included in each. There's a recipe
for mulligatawny, which reflects the British colonization of India; a Tunisian
chickpea soup called leblebi; and a Moroccan vegetable stew that is a meal in
itself. Jambalaya, etouffee, lamb korma, Catalan beef stew - you can spend the
rest of winter roaming the culinary globe. You'll find avgolemono, the
traditional Greek egg and lemon soup that is so surprisingly simple and
appealing, it has become my new go-to soup. At the other end of the
convenience-and-capability spectrum is feijoada, a stew rich in ham hocks and
chorizo that takes three days to prepare. Alongside directions for making
pistou and popovers are recipes for such accompaniments as harissa, a spicy hot
Tunisian condiment, and fried shallots, a quick, crispy garnish for hearty
soups. Fried shallots are, essentially, a more elegant, homemade version of
those fried onion rings in a can. They taste great on soto ayam, an Indonesian
chicken noodle soup with cellophane noodles and lemongrass. And what would a
book from the CIA be if not instructive? So, for example, a recipe for
waterzooi, a Belgian cream of chicken soup, includes instructions for a
thickening "liaison," a mixture of egg yolks and cream added to hot liquid.
It's not a complicated step, but one that makes the difference between a good
home cook and a great one. And once you master it, you can also use it to make
billi bi, a French cream of mussel soup. Julia Child would be proud. .
----------------
"If you go without playing the trumpet for one day, no one knows, two days,
only you know, and more than three days without practicing, girl you better
look out, because everyone will know!"
----------------
Chela Robles
E-Mail: cdrobles693@xxxxxxxxx
MSNWindowsLive Messenger: cdrobles693@xxxxxxxxxxx
Skype: jazzytrumpet
Other related posts:
