Cover image for The soups of France
Title:
The soups of France
Author:
Rothert, Lois Anne.
Personal Author:
Publication Information:
San Francisco, Calif. : Chronicle Books, [2002]

©2002
Physical Description:
224 pages : color illustrations ; 27 cm
Language:
English
Subject Term:

ISBN:
9780811833424
Format :
Book

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TX757 .R795 2002 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

In France, a nation of small villages, an incredible variety of soups have evolved over time, with cherished family recipes handed down from generation to generation. The Soups of France uncovers those recipes, many still enjoyed today, others long forgotten. From famed Pot-au-Feu and Bouillabaisse to Baratxuri Salda, a spicy Basque broth of garlic, sausage, and red pepper, and the Dordognes Sobronade, ham and bean soup, each of the 90-plus recipes celebrates a melting pot of flavor. Rich with glorious photographs illustrating the lush countryside, quaint villages, and vibrant marketplaces, The Soups of France is a delightful culinary ramble. A labor of love on an art the French take for granted, this is a treasure no true collection of cookery books should be without.


Author Notes

Lois Anne Rothert is the founder of duJour, an Indiana restaurant of French-influenced cuisine. She has spent the last ten years collecting the many soup recipes served at the restaurant and travelling the French countryside in search of their origins.Don Smith is a photographer, film editor, and producer. He is professor of film and video at Columbia College in Chicago and lives on Pretty Lake in northeast Indiana.


Reviews 1

Publisher's Weekly Review

Of the 84 soups, potages, marmites and more that Rothert draws from 17 Gallic regions, some are unusual twists on tradition (Cabbage Soup with Walnut Oil) and others have stood for many generations (Potage Crecy or Cream of Carrot Soup), although even the latter she tweaks by adding a bit of optional curry powder. Arranged in six chapters, the soups feature Fresh Vegetables; Dried Beans and Grains; Fish and Shellfish; Meat and Poultry; Game and Wild Delicacies; and Cheese and Eggs. Most of those in the first two sections such as Leek and Potato Soup and Lyonnaise Rice and Onion Soup are sublimely simple. Coming along later, Calais Crab and Seafood Soup and Beef, Sausage, Ham and Rabbit Soup are considerably more challenging. Even so, directions are clear and unambiguous and the results from a few hours in the kitchen promise a tableful of happy eaters. On the easier side, it would be hard to resist Garlic Cream Soup with Snails, which takes those little creatures to new heights of savory richness. Butter and cream, of course, are frequent components, although not excessively so. While the price may be steep considering the many soup books available, this is an admirable collection, nicely designed and with striking photos by Don Smith. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved