The French Cook: Soups & Stews

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 consomm(c)s as well as a plethora of creamy soups - corn, mushroom, chestnut, oyster, and fresh pea."