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Tag Archives: James Peterson

Cookbook of the day – Splendid Soups

splendid-soups-james-peterson-hardcover-cover-art

Splendid Soups: Recipes and Master Techniques for Making the World’s Best Soups

by James Peterson

Publisher: Wiley (September 22, 2000)
ISBN-10: 0471391360
ISBN-13: 978-0471391364
 
Once again, I don’t have the most current edition of this book. I have the 1994 edition, which clocks in at 100 less pages than this new edition. Mine has a different cover as well:

 

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I’m assuming that Peterson has added some modern variants of classic soups, as he has presumably done with the updated edition of his Sauces book that I reviewed yesterday. This could be considered a companion edition to Sauces, but even this earlier edition has a wider scope than Sauces, with non-Western ingredients such as bonito flakes, Udon noodles, miso, and various soups from the Far East and other places included in this edition. You’ll find soups from India, Japan, Morocco, Thailand and other far-flung corners of the globe.

This is another of Peterson’s “reference” works. As such, you won’t find a single photograph. It’s all recipes, tips and techniques. Some recipes are for intermediate or advanced cooks, but even the beginning cook can find a lot of practical advice on soup-making that will help them move past the basic into the more advanced levels of cooking.

If you have Peterson’s Sauces, this should sit next to it on your bookshelf.