[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: