Soups and Broths: James Peterson’s Kitchen Education

Ebook $3.99

Ten Speed Press | Apr 10, 2012 | 150 Pages | ISBN 9781607744009

  • Ebook$3.99

    Ten Speed Press | Apr 10, 2012 | 150 Pages | ISBN 9781607744009

Table Of Contents

AUTHOR’S NOTE

ASSUMPTIONS

Ingredients
Equipment

BROTHS AND SOUPS

BROTHS

Vegetable Broth (Court Bouillon)
Brown Chicken Broth
How to Make Brown Chicken Broth
Box: Straining
White Chicken Broth

BEEF BROTH

Beef Broth and Pot-au-Feu
Beef Consommé
How to Make White Veal Broth
How to Make Brown Veal Broth
How to Make Meat Glaze

SHRIMP BROTH

Basic Shrimp Broth for Soups, Stews, and Sauces

FISH BROTH
Fish Broth
Dashi
How to Make Dashi
Miso Soup
Box: Garnishes for Miso Soup
How to Make Miso Soup with Cockles

GARNISHES FOR SIMPLE BROTHS AND CONSOMMÈS

SOUPS

VEGETABLE CREAM SOUPS

Leek and Potato Soup
How to Make Leek and Potato Soup
Cream of Asparagus Soup
Cream of Pea Soup
Box: Soup Croutons
Cream of Mushroom Soup
Cream of Spinach Soup
Cream of Celeriac Soup
Cream of Cauliflower Soup

OTHER VEGETABLE SOUPS
French Onion Soup
Tomato Soup
Garlic Soup with Poached Eggs
Fresh Corn and Chile Soup
Gazpacho
Borscht

MIXED VEGETABLE SOUPS

European Peasant-Style Vegetable Soup Model
Moroccan Lamb and Tomato Soup
Box: Pistou and Pesto

SEAFOOD SOUPS
Seafood Soup Model
Bouillabaisse and Bourride
How to Make Bouillabaisse and Bourride
Bourride
Creamy Seafood Cider Soup with Fresh Herbs
Brazilian Coconut-Peanut Fish Soup
Corn and Shrimp Soup
Shrimp and Tomatillo Soup
Thai Hot-and-Spicy Shrimp Soup
How to Make a Flavor Base for Thai SoupS

CHICKEN SOUPS
Mexican-Style Tomatillo and Chicken Soup
Mexican-Style Chile and Chicken Soup
Thai-Style Coconut-Green Curry Chicken Soup
Chicken, Tomato, and Tarragon Soup

MEAT SOUPS
Chinese Hot-and-Sour Soup
How to Make Chinese Hot-and-Sour Soup
Oxtail Soup
Basic Bean Soup
Indian Lentil Soup

APPENDIXES

COOKING TERMS


THE BASIC 10 COOKING METHODS

Roasting
Box: Convection Ovens
Braising
Box: What About Pressure Cookers?
Poaching
Sautéing
Steaming
Box: Selecting a Steamer
Frying
Grilling
Smoking
Barbecuing
Boiling

BASIC RECIPES AND TECHNIQUES

Aioli Sauce
Basic Mayonnaise
Cooked Tomato Concassée
Crustacean Butters
Pesto
Box: Storing Pesto
Quick Fix for Bottled Mayonnaise
Romesco Sauce
Rouille
How to Bone a Whole Round Fish Through the Belly
How to Cut Up Cauliflower
How to Cut Up Raw Chicken for Sautéing or Frying
How to Cut Vegetable Shapes
How to Make Clarified Butter and Ghee
Box: Meat Glaze
How to Peel and Seed Tomatoes
How to Prepare a Flatfish for Cooking Whole
How to Prepare a Round Fish for Cooking Whole
How to Prepare Leeks
Beans
Bell Peppers and Chiles
How to Peel Peppers
Bouquet Garni
How to Make a Bouquet Garni
Compound Butters
How to Make Maître d’Hôtel Butter
How to Make Tarragon Butter
How to Make Truffle Butter
Poaching Eggs
Box: Poached Eggs for a Crowd
How to Poach Eggs
Poaching Whole Fish
Root Vegetables
Box: Cooking Root Vegetables in the Microwave

Roast Beets with Wine Vinegar, Butter, and Parsley

CONVERSION CHARTS

ABOUT THE AUTHOR

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