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1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen The First, Last and BEST Book on Soups - Anywhere!
I was introduced to Splendid Soups in my second semester of culinary school - my chef told the class that "if you follow the directions, there's not a bad soup in the book"- and she was so right! You really don't need to be a chef to use this book - as all of my friends and family who I've given it to for gifts can attest! Very clear directions for each...
Veröffentlicht am 30. Dezember 1999 von E. Tarditi

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1 von 2 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Imbalanced selections mar a potentially valuable book
Even though Peterson's Splendid Soups covers over 400 soups, precious few seem appropriate for daily, casual fare. Many are elaborate, avant-garde or fussy in application. James shows an affection for Asian cooking as the book is loaded with Japanese/Thai/Indian dishes. This is fine since the book claims it is a survey of the world's best soups, but I was hoping for...
Am 19. April 1999 veröffentlicht


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1 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen The First, Last and BEST Book on Soups - Anywhere!, 30. Dezember 1999
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E. Tarditi "Liz Tarditi" (Philadelphia, PA) - Alle meine Rezensionen ansehen
(REAL NAME)   
I was introduced to Splendid Soups in my second semester of culinary school - my chef told the class that "if you follow the directions, there's not a bad soup in the book"- and she was so right! You really don't need to be a chef to use this book - as all of my friends and family who I've given it to for gifts can attest! Very clear directions for each recipe, good discussions on when Peterson likes to serve each soup, great advice on how to play with each recipe to make it more your own (and great advice on "fixing the soup" if you aren't completely happy with the recipe exactly as followed) and even a wonderful section in the back with resources, patterns for improvising soups, and fundamental knowledge of how to make the fun extras, like flavored butters and croutons. I write for the Dollar Stretcher (a frugal living webzine) and I've recommended this book to thousands of people, without reservation. If soup is part of your weekly menu (and for those of us trying to save money on food so we can buy more books, it is!) this is the first, last and best reference to have on your shelf. Many of the soups are very down-to-earth - try the wonderful French Onion (p.169) or White Bean and Vegetable Soup (p.197) or the Mushroom Veloute (p.163-164) if you want soups that freeze well and save tons of money from the grocery bill. There are also lovely soups for when company comes (like the Duck Consomme) and a whole section on Fruit Soups (which any child will love!). Perhaps my favorite thing of all about Splendid Soups, after the recipes, of course, is how Peterson tells you how he discovered each soup (hitchhiking to Paul Bocuse's restaurant for a meal that began with Foie Gras and Truffle Soup), mistakes he's made while preparing some (like buying a pumpkin too big for his oven)- you get to live vicariously though his background information. In all, a splendid book.
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5.0 von 5 Sternen This is a great book for a true soup lover., 16. Oktober 1999
Von Ein Kunde
This book is a must-have for those who eat soup even on the hottest July day. I wouldn't recommend it, though, for someone who is looking for quick meal ideas. Although many recipes are quite simple, most require a bit of effort (but are well worth it). It is a wonderful resource of ideas and information for anyone who enjoys making and eating soup--often.
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3.0 von 5 Sternen Imbalanced selections mar a potentially valuable book, 19. April 1999
Von Ein Kunde
Even though Peterson's Splendid Soups covers over 400 soups, precious few seem appropriate for daily, casual fare. Many are elaborate, avant-garde or fussy in application. James shows an affection for Asian cooking as the book is loaded with Japanese/Thai/Indian dishes. This is fine since the book claims it is a survey of the world's best soups, but I was hoping for more accessible recipes. I can see the appeal of this book to a cook who doesn't want to look at another New England Clam Chowder recipe, but I think the book could have covered even more popular favorites (or at least interesting variations on them). Peterson also carries a little chip on his shoulder, emphasising his disdain about food at "cheap restaurants", as if these institutions should be wiped from the face of the earth. Overall, I guess I was expecting Bon Apetit, but I got Gourmet.
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Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups (Hospitality)
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