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Discover a mouthwatering array of soups from classic consommés to rich chowders to creamy bisques. Packed with inspiring ideas from all cultures and featuring ingredients from all corners of the world, there's something to suit every palate! Master Chef Louis P. De Gouy presents outstanding recipes for almost every soup you could want — more than seven hundred in all. Many are thick or thin, others hot or cold, taking hours to prepare or just minutes. They include soups that are perfect preludes for a feast, and inexpensive yet rich and hearty options that are meals in themselves. At the same time, the author teaches basic principles of successful preparation and offers many alternate recipes, giving cooks a wide range of flexibility. After an opening chapter explaining basic stocks and other fundamentals, Chef De Gouy introduces 61 different hot consommés 65 chilled and jellied consommés and soups 76 flavored by beer, fruit, nuts, or wine 106 cream soups thirty-three bisques 100
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