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Soup, beautiful soup—the most basic of cooked foods, the universal cure-all, a nourishing way to use small amounts of food or leftovers, a dish that can always be stretched to feed more …Once again award-winning chef Aliza Green invites you into her kitchen to share her time-tested techniques for making dozens of soups, bisques, chowders, and purées. From the basic foundation of stocks to the older, European-inspired concoctions, such as Zuppa Pavese and French Onion Soup, Aliza outlines the origins, ingredients, and steps necessary to create a warm and satisfying culinary experience every time. Explore more than 100 soup recipes, plus variations on each one, from all over the world, and in every style of soup you might want to eat.



About the Author

Aliza Green

Aliza Green, the Philadelphia-based cookbook author, journalist and pioneering woman chef, is the author of fifteen highly successful cookbooks. Her newest book, Starting with Ingredients: 100 Delicious Ways to Make Use of What You've Got, a perfect and personable guide to help with the challenges of cooking today, will be released on July 14. Her book The Magic of Spice Blends (Quarry Books 2015) , is a guide for the spice lover who wants to make his or her own fabulously fragrant blends and learn how to use spice blends to add sparkle to any dish. Researching The Magic of Spice Blends inspired Green to gather a small group of food lovers to explore the wonderful spice-enhanced food of Morocco. Visit her webpage (www.alizagreen.com) for details about this small group culinary & cultural itinerary. Her next small-group culinary/cultural tour, Three Greek Islands, runs October 2-13, 2020. Other tour destinations for 2021 include Israel (March 3 to 13, 2021) . For soup lover's, The Soupmaker's Kitchen (Quarry Books 2013) , is brimming with an international array of must-try soups, many of the vegetarian and vegan. Her Making Artisan Pasta, a step-by-step full color guide to making a world of fresh pasta has been garnering outstanding reviews and strong sales. It was selected by Cooking Light Magazine as one of its Top 100 Cookbooks of the Last 25 Years--quite an honor in a field of thousands! Green's book, The Butcher's Apprentice, (Quarry Books, 2012) contains fascinating interviews with a rancher raising Japanese Wagyu cattle, a couple who produce Italian-quality prosciutto in Iowa because that's where the pigs are, a new-wave Jewish deli owner, a thoughtful hunter, a humane slaughterhouse designer, and an chef in Umbria who serves only meat from her family's farm. Interspersed are clear, full-color step by step techniques that even the novice will be confident enough to try. The perfect companion book is her Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut (Quirk Books 2005) earned high praises from Food & Wine and Real Simple. The Fishmonger's Apprentice (Quarry Books 2011) is full of step by step techniques for working with everything from geoduck to swordfish, from abalone to crayfish, flatfish to round fish. Interviews with experts in fishing like the five Portuguese families who started the sustainable American Albacore Tuna Association, a third-generation lobster-man from Maine, the manager of the Honolulu wholesale fish auction, and manager of London's Billingsgate Fish Market, which has been in continuous operation for over 1,000 years! Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market (Quirk Books 2004) , was recommended by the New York Times, Men's Health, and Shape and has sold over 50,000 copies. Her personal favorite is Field Guide to Herbs & Spices (Quirk Books 2006) , a com



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