Calling All Cooks Three or Soups Stews

Calling All Cooks Three

Author: Bellsouth Pioneers AL Chapter

A third helping of Calling All Cooks and dedicated to the "never ending spirit" of the men and women of the Telephone Pioneers of America, Alabama Chapter #34. Featuring calorie counts, carbs, protein, fiber, etc. It is great for the dieter or diabetic, but yet can be enjoyed by everyone.

See also: How to Cook Meat or Minnesota Eats out

Soups & Stews

Author: Williams Sonoma

Colorful Carrot-Ginger Soup, sophisticated Shrimp Bisque, hearty Irish Lamb Stew -- these time-honored soups and stews are favorite dishes of nearly everyone. You will soon master these classic recipes and many more with this book.

Williams-Sonoma Mastering Soups & Stews is a complete cooking course in a single volume. The opening describes the various types of soups -- clear soups, purees, cream soups, chowders -- and stews you can create at home. You will also learn about the basic ingredients you will need to make them and how to cook, season, and serve them, from readying your mise en place to adding a final swirl of cream or sprinkle of fresh herbs.

Basic recipes and key techniques then illustrate dozens of indispensable culinary building blocks, such as how to make stocks or how to dice an onion or carrot with ease. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again. Next the master recipes lead you step-by-step, with friendly text and instructive photographs, through every stage of preparation. These recipes include helpful advice other cookbooks assume you already know, and explain how to taste and season soups and stews as you go -- one of the most valuable kitchen secrets any cook can learn. The shorter recipes and variations in each chapter encourage you to continue practicing your newfound skills, building your repertory and your confidence at the same time. Finally, a guide to equipment and a glossary of ingredients will help you stock what you need to make a great soup or stew every time.

In these pages, you will discover more than fifty classic recipes that tell you, in bothpictures and words, how every soup or stew you make should taste from beginning to end. Whether you are a novice at the stove or an experienced home cook, Mastering Soups & Stews will be a source of kitchen wisdom that will make you feel like a cooking teacher is always at your side.

Table of Contents:

	About This Book	7
	Working with the Recipes	8
	Types of Soups & Stews	9
	Understanding Soup & Stew Ingredients	10
	Cooking and Seasoning Soups & Stews	12
	Serving Soups & Stews	14
	Measuring Ingredients	15
	Basic Recipes	16
	Chicken Stock	18
	Beef Stock	20
	Brown Beef Stock	22
	Vegetable Stock	24
	Fish Stock	26
	Shellfish Stock	28
	Key Techniques	30
	Dicing an Onion	32
	Working with Leeks & Garlic	33
	Dicing Carrots & Celery	34
	Working with Peppers & Chiles	36
	Peeling, Seeding & Dicing Plum Tomatoes	36
	Working with Shellfish	38
	Working with a Roux	40
	Mincing Herbs	41
	Browning Meat	41
	Pureeing Soups	42
	Clear Soups	44
	Chicken Soup	47
	Chicken Soup Variations	52
	French Onion Soup	55
	Minestrone	61
	Borscht	62
	Manhattan Clam Chowder	65
	Pureed Soups	66
	Carrot-Ginger Soup	69
	Pureed Vegetable Soup Variations	74
	Tomato Soup	77
	Tomato Soup Variations	79
	Potato-Leek Soup	81
	Potato-Leek Soup Variations	83
	White Bean Soup	85
	White Bean Soup Variations	86
	Gazpacho	88
	Cream Soups & Chowders	90
	Cream of Broccoli Soup	93
	Cream Soup Variations	98
	New England Clam Chowder	101
	Chowder Variations	103
	Shrimp Bisque	105
	Bisque Variations	107
	Cheddar Cheese Soup	108
	Stews	110
	Chicken, Shrimp & Andouille Gumbo	113
	Bouillabaisse	119
	Beef & Red Wine Stew	124
	Irish Lamb Stew	127
	Chili con Carne	128
	Pasta & Bean Stew	131
	Using Key Tools & Equipment	132
	Glossary	136
	Index	140
	Acknowledgments	144