Anyone who likes to cook French will find this a must-have for her/his culinary library.
Following a brief discussion of equipment needed for making soups and stews, Herrick teaches about the six basic stocks. Then come the luscious recipes for classic French soups—this pistou, onion, cheese with croutons, vegetable, salt cod and potato, roasted tomato, and lentil. There are recipes for delicate consommes as well as a plethora of creamy soups—corn, mushroom, chestnut, oyster, and fresh pea. Rounding out the selection are hearty stews—Beef Bourguignon, Cassoulet, Pot Roast, and Fruity Curried Lamb Stew. Not to be missed are the delightful cold soups—vichychoisse with asparagus, cantaloupe, and cold red pepper. All are prepared in classic French style but with Ms. Herrick's creative twists on familiar French offerings.
About the Author
Holly Herrick is the author of two other books in 'The French Cook series: Sauces and Cream Puffs and Eclairs'. A long-time restaurant critic and features writer for the Charleston Post and Courier and a multi-awarded food writer, Holly is also the author of 'Southern Farmers Market Cookbook', 'The Charleston Chef's Table Cookbook', and' Tart Love'.
Next, the book delves into the intricacies of making complex soups. Growing upon the stocks earlier described and building the soup with layers of flavor, she takes you through each step with amazing grace and agility. Simple, yet important tips such as how to core fennel or how to remove garlic cores, help to establish the success of recreating her vision. The Aigo Bouido (Garlic Soup) requires proper garlic preparation, as it uses two whole heads of garlic. Understanding how garlic flavors influence an infused soup such as this is imperative, as leaving a green garlic core can ruin the dish and make it bitter. The Soupe au Cantaloup et au Champagne avec Prosciutto et Basilic sounds incredibly hard to make and complex. However, Holly's delicious combination of cantaloupe, champagne, prosciutto and basil is surprisingly easy to make. The creamy soup, served chilled, is wonderful with a bit of ham in the middle.--Stephanie Smith "thewanderingeyetravelandculture.blogspot.com" (9/5/2014 12:00:00 AM)
Meticulously researched and charmingly presented, this book is chock-full of fall and wintery inspiration for your kitchen. Herrick's obvious love for France shines through on every page, from quotes on French cooking ... "Bouillabaisse is only good because [it is] cooked by the French, who, if they cared to try, could produce an excellent and nutritious substitute out of cigar stumps and empty match boxes." - Norman Douglas, 1868-1952, from Siren Land ... to recipes for the quintessential French onion soup. (This is the recipe I am most excited to try; we've had a stint of hot weather recently, and I haven't yet brought myself to spend the time over a hot stove that the recipe - and end result - deservedly demand.) And then, of course, there's the photography.--Meagan Davenport "thecurriednut.com" (9/23/2014 12:00:00 AM)
What I appreciate most about this book is the fact that Holly has covered all of your bases, not only in terms of soup and stew varieties, but also everything you need to make them. Her book includes a thorough list of tools and equipment for soup making and her very first chapter is all about home made stock, the base to any good soup or stew. Even if it isn't cold enough just yet for you to make soup, it's never too early to plan. There is absolutely no shortage of recipes in this book to keep you cooking well into the winter months and year round. Holly Herrick has assembled an amazing portfolio of French inspired flavors and has effortlessly executed them through her medium of choice, this time being soups and stews.--Meagan Davenport "The Hungry Southern Wanderer" (9/11/2014 12:00:00 AM)