Did you know that the best chicken stock is made by first sauteing chicken parts? That meat, not bones, is the key to success with beef stock? That many vegetables should be broiled to bring out the flavor in pureed soups? Or that Parmesan rinds are just the thing to enhance a minestrone? These prescriptions may seem simple -- but they can dramatically enhance flavor, the key to great soups. How to Make Soup is one of a unique series of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, ...
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Did you know that the best chicken stock is made by first sauteing chicken parts? That meat, not bones, is the key to success with beef stock? That many vegetables should be broiled to bring out the flavor in pureed soups? Or that Parmesan rinds are just the thing to enhance a minestrone? These prescriptions may seem simple -- but they can dramatically enhance flavor, the key to great soups. How to Make Soup is one of a unique series of beautifully hardbound, single topic cookbooks from the editors of Cook's Illustrated, the publication legendary for perfecting a recipe through years of fanatical kitchen testing. We take the guesswork out of all your favorites from clam chowder and French onion soup to cream of tomato and chicken noodle. Let Cook's Illustrated share with you the results of exhaustive kitchen tests in this volume of our How to Cook Master Series.
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