CIA COOKBOOKS
The Culinary Institute of America's Book of Soups
Through step-by-step illustrations The Culinary Institute of America's Book of Soups explains the easy-to-master techniques that professional chefs use to create a variety of soups, from richly-flavored meat, poultry, fish, and vegetable soups to elegant cream soups and bisques, even refreshing cold soups and dessert soups.
The world-renowned cooking school, The Culinary Institute of America, has selected more than 100 recipes from its kitchens and classrooms for its Book of Soups, creating the ultimate guide for home cooks to preparing delicious soups for any season or occasion.
Learn about choosing the right equipment, keeping soup basics like broths stocked in your freezer for quick meals on busy nights, and selecting the most flavorful ingredients.
The recipes are perfect for Sunday night suppers (Puree of Split Pea or Cream of Chicken) or elegant appetizers (Chilled Cantaloupe with Lime Granité or Shrimp Bisque). They can warm you up on a cold winter night (New England Clam Chowder) or tame the heat on a hot summer day (Gazpacho).
The book also contains serving suggestions and recipes for the perfect soup accompaniments such as Focaccia, Breadsticks, Olive Bread, Buttermilk Biscuits, Sage Dumplings, and Vegetable Chips.
With over 100 beautiful color photographs, The Culinary Institute of America Book of Soups is the definitive soup cookbook and is an indispensable addition to any home cook's library.
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Thai Hot & Sour Soup
(Adobe PDF 8 KB)