The blizzard seems to have picked up again and I”m looking for comfort food. I crave my grandmother’s homemade soup. The perfect bowl of love. It could be the one she made with fresh ingredients, or the one she pulled together from the week’s left-overs. Either way, I missing walking from my front door to hers, in the flurry of snow and the bite of the cold to sit at her table as she ladles me a big bowl of homemade soup.
It is often said that a cook’s reputation hinges on the quality of his or her soup. Perhaps that is why many of us steer clear of making our own. But the cooler weather has arrived once again and it’s time to get back in the kitchen and master the art of the soup!
With GREAT HOMEMADE SOUPS, Chef Paul Gayler proves that making your own soup is easy and the results are nutritious and satisfying. Add to that the fact that soups are also an economical way to eat, whether you are using easy-to-source seasonal produce or expensive ingredients, which will go much further when made into a soup.
This beautiful hardcover edition includes 100 recipes, ranging from the tried-and-tested classics to soups from faraway including:
- Vietnam – Vegetable Pho;
- Colombia – Ajiaco;
- Japan – Shiitake-Enoki Miso Noodle Soup;
- Sardinia – Chickpea and Fennel Soup;
- Ethiopia – Yam, Peanut, and Ginger Soup
There are broths and consommés, smooth and creamy soups, hearty and wholesome soups, traditional favorites, wild and exotic soups, and chilled soups. In addition to this comprehensive collection of recipes, the book is sprinkled with Chef Gaylor’s Soups Masterclass lessons, which explain key techniques using clear step-by-step photographs. And if this weren’t enough, Paul has invited contributions from some of his favorite world-class chefs, who have added their best-loved soup recipes to this tasty collection.
Whether you are in search of a warming, comforting broth or a light summertime refresher, GREAT HOMEMADE SOUPS is a fantastic celebration of one of the fundamentals of food.
It’s sure to be a recipe they’ll brave the cold to gather around your table and sit, enjoying the company and the soup!
About the Author
Paul Gayler is well known as Executive Chef at London’s prestigious hotel, The Lanesborough. He has made many appearances on British TV and now has over 20 cookery books to his name, selling over 500,000 copies worldwide in ten languages.
Paul has won The Guild of Food Writers’ Cookery Book of the Year, has been nominated for a prestigious André Simon Award and, in 2012, was awarded an MBE as well as the top “Catey” from Caterer and Hotelkeeper – the equivalent of an Oscar in the hotel business – for his “outstanding contribution to the hotel industry”.
Paul also acts as a consultant, advising on product development to a number of food companies. He is the author of Steak (9781903221426) and Burgers (9781906417260), both published by Jacqui Small.