From the award-winning food writer and author of Tart Love, a step-by-step, French cooking class on soups & stews with plenty of recipes to try.

Holly Herrick loves France and French cooking. And in this cookbook—her third in The French Cook series—she jumps into bowl after bowl of glorious French soups with inspired abandon and a generous dose of classical technique.

Le Cordon Bleu trained chef and former resident of France focuses on the nuances and techniques for expertly layered flavours. Beginning with stocks, she continues with cold soups, classic soups and stews, creamy soups, and consommes in ensuing chapters, each one as delicious as the next.

Similar to sauces (Herrick also penned The French Cook: Sauces), soups are the ideal conduit for creating maximum texture and flavour. Only, with soups and stews, the cooking canvas is much broader and there is a precise yet playful emphasis on presentation and garnishes.

Whether a sumptuous French Onion Soup topped with croutons and bubbling Gruyere, or a riff on a classic sauce in the creamy, velvety Soup Soubise topped with fried shallots, all you need to know about making perfect French soups is neatly tucked between 128 beautiful pages.

Product Details:

• ISBN: 9781423635765
• Audience: General 
  
• Format: Hardcover 
  
• Language: English 
  
• Number Of Pages: 128
  
• Published: 1 September 2014
  
• Publisher: Gibbs Smith
  
• Dimensions (cm): 23.8 x 19.0 x 0.6cm (approx.) 
• Weight: 1.5kg

About the Author

Holly Herrick holds Le Grande Diplome (honours) in Pastry and Cuisine from Le Cordon Bleu in Paris, France. She is a multi-awarded food journalist, cooking instructor and the author of eight cookbooks.