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An Exaltation of Soups: The Soul-Satisfying Story of Soup, by Patricia Solley

By Patricia Solley

All through historical past and worldwide, soup has been used to deliver convenience, heat, and strong healthiness. A bowl of soup can signify so much—celebrations, significant existence passages, and the standard. encouraged by means of Patricia Solley’s web site, SoupSong.com, and arranged in keeping with function—soups to heal the in poor health, get over childbirth, soothe a hangover, appeal to the thing of your affection, and mark precise events and holidays—An Exaltation of Soups showcases greater than 100 of the simplest soup recipes of all time, together with:

• Festive marriage ceremony Soup with Meatballs from Italy
• Egyptian Fava Bean Soup, made to provide power to convalescents
• Creamy Fennel Soup with Shallots and Orange Spice from Catalonia—perfect for wooing a lover
• Hungarian “Night Owl” Soup, designed to chase a hangover
• highly spiced Pumpkin and cut up Pea Soup from Morocco, served to rejoice Rosh Hashanah
• Tanzanian Creamy Coconut-Banana Soup for Kwanzaa

Spiced with soup riddles, soup proverbs, soup poetry, and informative sidebars concerning the lore and legends of soup in the course of the a long time, An Exaltation of Soups is a steaming bowl of goodness that's guaranteed to satisfy.

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Additional info for An Exaltation of Soups: The Soul-Satisfying Story of Soup, As Told in More Than 100 Recipes

Sample text

But what sort of a cook are you? Do you follow a recipe religiously or do you use cookbooks for inspiration to concoct your own culinary creations? I conducted some research at the University of Brighton to discover how cookbooks influence the domestic cook. The findings of this research project indicated the type of cookbook or writer preferred is dependent on the confidence level of the cook. Cautious cooks have the least confidence (although not necessarily less skill) and prefer step by step guides with pictures.

The food junctions cookbook I 30 Bannock: Ingredients: 300g flour 2 tsp baking powder Pinch of salt Approximately 250ml cold water Oil (or lard, butter or bacon grease) To make: Heat about 1 cm of oil in a frying pan at medium-high heat. In a bowl, mix dry ingredients, then make a well in the centre. Add water and mix; you want a dough that is relatively thick and firm. Divide into about five small cakes and flatten to 2 cm thick. Fry in oil, and shake to prevent sticking. Flip when golden brown crust forms on the bottom side.

The deep Hawaiian valleys were planted with banana trees, which produced great golden ‘hands’ of luscious fruit, a favourite use for which was to make banana bread. This brown and buttery loaf cake sweetened with island cane sugar seemed to have always been part of the Hawaiian culinary repertoire, for every island family had its own recipe, and it wasn’t for many years that the perils as well as the pleasures of imported foodways became apparent. Banana bread, it is now clear, is a paradigm example of culinary and environmental colonialism, and of the bittersweet aftertaste of sugar.

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