Soups of Italy
Cooking Over 130 Soups the Italian WayBook - 1998
The author invites readers into the kitchens of some of Italy's best cooks to show how to transform simple, basic ingredients into a wide range of tasty Italian soups, from minestrone to bread soups, through clear directions and cooking techniques.
From preparing the lightest broth soups to hearty main coursesoups of vegetables, legumes, or fish, Norma Wasserman-Millertakes you into the kitchens of some of Italys best cooks to showyou how to transform simple basic ingredients into a wealth ofdelicious Italian soups.
Enjoy the wide range of soups prepared throughout Italy, fromthe great classics to superb original recipes created by some of Italys finest chefs. Sample a fragrant pasta and bean soup made with fennel; an aromatic pumpkin and herb minestrone; a savory fish soup made with porcini mushrooms; an elegant farro and radicchio soup; or one of the peasant soups that turn stale bread into a flavorful soup.
Each chapter gives clear directions and techniques for cooking the rich variety of Italian soups that include minestrone, pasta and bean, vegetable, fish, meat, bread, and grain soups. The uncommon authenticity and richness of this soup collection is wholesome, satisfying, and thoroughly delicious.
Discusses techniques, ingredients, and equipment, and presents recipes for soups made from vegetables, grains and breads, fish, and meat