4 Cookbook SOUP Soupmaker's Kitchen Zuppe Soup Peddler's Slow & Difficult

Description: 4 Cookbook SOUP Soupmaker's Kitchen Zuppe Soup Peddler's Slow & Difficult EBay has limited the number of "identical" books that will appear in their "Best Match" search for any one seller. In order to see all of the BOOKS I have up for bids, please select ANY search sorting OTHER THAN "Best Match". You get ALL FOUR cookbooks featuring SOUP! Soup Cook Book: Health in a Bowl by Mrkalj Predrag Paperback 110 pages Publisher: Beoknjiga (2011) English Language - ONLY 500 copies were printed! Mrkalj Predrag is a chef in Belgrade Serbia working for Hyatt Regency right now. Each recipe has a color photo and includes: banana-yogurt; French onion; mustard cream; broccoli soup w/ Parmesan toasts; ginger carrot; spinach coconut; beef barley; spicy sausage & bean; crab & sweet corn chowder and more. The Soup Peddler's Slow and Difficult Soups: Recipes and Reveries David Ansel Paperback, 181 pages, (2005) David Ansel With just a yellow bike, a used trailer, and a few two-quart containers of homemade gumbo, David Ansel began peddling soup to his friends and neighbors in the free-spirited community of Bouldin Creek in Austin, Texas. He dubbed his loyal customers "Soupies," and as word of his grassroots soup service spread, his delivery roster grew into a veritable Cult of the Bowl. The Soup Peddler's Slow & Difficult Soups is David's heart- and belly-warming story of his first soup season peddling to the slacker-philosophers, artist-activists, and celebrity-eccentrics of Bouldin Creek. On his route, you will meet a cross-dressing mayoral candidate, a radical coterie of plant liberators, a scheming ice cream man, and Alex the Wonder Dog, among others. To season his stories, David shares 35 of his most popular soups, with eclectic recipes like South Austin Chili, Alaskan Salmon Chowder, Smoked Tomato Bisque, Schav (Jewish sorrel soup), and Ajiaco (Colombian chicken-corns soup). A loving homage to the art, science, and joy of soup, and a taste of simpler times in our modern fast-food nation, Slow & Difficult Soups is a rousing reminder of our basic need to connect to our food-and those who cook, deliver, and slurp it. Reviews: "How could you not love a book by a Jewish boy from Texas that combines thoughts about fudgecicles, Baptist preachers, dogs, and a band called the Barbecuties with soups from Austin, Algeria, Armenia, and just about every place in between? Great recipes and a great read." - Ari Weinzweig, cofounder of Zingerman Zuppe: Soups From the Kitchen of the American Academy in Rome, Rome Sustainable Food Project by Mona Talbott Hardcover, 177 pages (2012) Much more than a collection of remarkable soups, Mona Talbott’s Zuppe is also a wise and gentle tutorial on the “the beauty and delicious rewards of frugality” and how the humblest foods can be the most profoundly satisfying. In addition to 50 recipes, Talbott shares approaches and techniques that can change the way a cook thinks about economy, improvisation, and using all the flavors and nutrients inherent in each ingredient. A Chez Panisse graduate, while in Rome, cooking for the Academy’s creative community of scholars, historians, artists, archaeologists, and architects, Talbott perfected a repertoire of dishes made from local, seasonal, organic ingredients. Central to the menu are soups. Inspired by the traditions of cucina povera, the so-called “cuisine of the poor” that has been the source of so many brilliant Italian dishes, Talbott’s recipes waste nothing, employ the concept of arrangiarsi (“making do”), and skillfully transform leftovers. And, in another nod to the wisdom and economy of traditional kitchens, she also points out which soups can easily be made into one-dish meals with the addition of a single ingredient such as a poached egg, a piece of grilled toast, or even clams. Organized seasonally, Zuppe also serves as a practical guide to using the bounty of farmers markets throughout the year.The Soupmaker's KitchenHow to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup by Aliza Green Paperback 160 pages (2013)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 … 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. Recipes include: Hungarian Woodlands Mushroom Soup with Sour Cream and Paprika Tuscan Pappa al PomodoroSenegalese Peanut and Yam Puree with GingerProvencal Soupe au Pistou with Savoy Cabbage, White Beans, and LeeksWild Salmon Chowder with Sweet Corn & Gold PotatoesTom Kha Gai (Thai Chicken Coconut Soup)Cream of Cauliflower with Nutmeg and ChivesKerala Red Lentil Soup (vegan)Vietnamese Pho Soup with Beef BrisketCaribbean Callalou Soup with Crabmeat and Coconut Accompanied by Steve Legato’s clearly detailed, full-color photography, your soup making success will be effortless. Inside you’ll find a wide-ranging collection of recipes to suit every palate including seafood, poultry, pork, beef, vegan and vegetarian formulas, and a wealth of information you will use over and over again in your culinary endeavors. Basic Stocks: The importance of using your vegetable water, roasting juices, trimmings, seasonings, and the right vegetables to get optimum flavor from your stock Soupmaker's Tips: Ingredients prep: how to correctly wash, slice, and dice * When fresh versus frozen is important * Using flavor enhancers such as fresh herbs and appropriate spices * How to get the best results from the proper utensils * Invaluable time savers * Creative serving suggestions Basic Techniques: How to properly chill soup, the process of cooking dried beans, the correct shredding method for cabbage, the art of cutting leaves into chiffonade, and many more I do NOT use "Stock Photos". Every item I sell has an individual scanned picture so you can see what you are REALLY getting. This is a previously owned book lot in good condition; with worn edges, has clean & complete texts & good binding. I have other COOKBOOKS up for bids as well as other books and will happily combine shipping to reduce postage costs for the bidder. I combine shipping. Check out my auctions, maybe you'll find something you didn't know you needed. ********************************************************************************* Shipping charges: If the item is not as advertised, I will pay return shipping. Item condition: Upon receipt by the seller, item must be in the same condition as shown in its pictures. Buyer can re-use the packing materials & the original mailing box. Restocking fee: There is a $1 restocking fee unless the item was wrongly described. Refund: Money will be refunded upon receipt of item. Listing and template services provided by inkFrog

Price: 14.99 USD

Location: Arab, Alabama

End Time: 2024-12-31T20:59:15.000Z

Shipping Cost: 5 USD