Three cookbooks to stock up on soups

Deemed out of date not so long ago, soup in all its forms (velvety, soup, broth, etc.) is making a triumphant return on starred tables (or not) as well as on supermarket shelves. But also in bookstores, where the works devoted to him are flourishing. Here is our selection from recent publications.

Guy Savoy’s fall farandole

He is the one who contributed the most to its rehabilitation, by giving it back its nobility thanks in particular to its mythical artichoke soup with truffles. Guy Savoy, of course! After Spring soups and Summer soups, published this year, the three-star chef publishes with his sous-chef Alexis Voisenet Autumn soups.

Like its predecessors, this new opus goes straight to the point with twenty-five recipes available in cold (Endive soup with walnut kernels), hot (cream of celery, trompettes-de-la-mort) and sweet ( tatin spirit quince soup).

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Among this “Autumnal farandole” marked by a dominance of mushrooms, cucurbits and nuts, one in favor of the chef: the chestnut soup with milk that his mother prepared for him. Small detail, and not the least: these recipes are as original as they are accessible.

“Soupes d’automne”, by Guy Savoy with Alexis Voisenet (Herscher, 63 pages, € 12).

The comforting broths of Keda Black

“Gourmet broths” by Keda Black, released at Marabout.

Comfort dish like soup, broth is obtained after cooking vegetables, meat, fish or mushrooms in water. It has many advantages: at the same time anti-waste, easy to make, healthy and highly tasty.

The author specializing in cookbooks Keda Black explores in this book the universe of the possibilities of broth through sixty recipes ranging from the classic chicken broth to the exotic Japanese dashi, including a detoxifying broth with shrimp and lime.

In addition to the recipes, the reader will be able to learn valuable advice and technical tips to learn everything about clarification, conservation, garnish or even herbs. Also on the program, the basic equipment not to miss. Hot broth.

“Gourmet bouillons”, by Keda Black (Marabout, 160 pages, € 16.90).

Franck Schmitt’s “meal” soups

“Soups, bouillons et cie” by Frank Schmitt, published by Editions du Gerfaut.

Vegetarian friends, go your way! Because of the forty recipes beautifully staged by photographer and journalist Franck Schmitt, only five contain neither meat nor fish. The idea? Celebrate soups, broths, cream, soups with lamb’s lettuce to compose a “Real full meal”, says the author.

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