PublishedNew Holland, May 2013 |
ISBN9781742573816 |
FormatHardcover, 192 pages |
Dimensions18.2cm × 14.5cm × 2cm |
Soup is one of the most basic foods. Its history stretches far into the past when soup was simply water simmered with whatever basic ingredients were available for flavour. Throughout the Western world soups are served as a teaser to the coming meal, while in China soup is served after a meal as an invigorating finale.
In many European countries soup is served between courses to refresh the palate. In fact, soup is served more often and in many more flavour combinations throughout the world than any other meal. Soups have changed in many ways over the years, with modern cooking methods and ingredients taking over from traditional methods and ingredients. What would Great Grandpa have said if Great Grandma had served him up a soup of onions cooked in white wine and brandy? The very idea! Soups made from rock melon and peaches. Soups with Japanese liqueur in them. Soups served chilled! Ah yes, times have changed.
