The Soups of France by Lois Anne Rothert

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Synopsis

In France, a nation of small villages, an incredible variety of soups have evolved over time, with cherished family recipes handed down from generation to generation. The Soups of France uncovers those recipes, many still enjoyed today, others long forgotten. From famed Pot-au-Feu and Bouillabaisse to Baratxuri Salda, a spicy Basque broth of garlic, sausage, and red pepper, and the Dordognes Sobronade, ham and bean soup, each of the 90-plus recipes celebrates a melting pot of flavor. Rich with glorious photographs illustrating the lush countryside, quaint villages, and vibrant marketplaces, The Soups of France is a delightful culinary ramble. A labor of love on an art the French take for granted, this is a treasure no true collection of cookery books should be without.
 

About Lois Anne Rothert

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Lois Anne Rothert is the founder of duJour, an Indiana restaurant of French-influenced cuisine. She has spent the last ten years collecting the many soup recipes served at the restaurant and travelling the French countryside in search of their origins.Don Smith is a photographer, film editor, and producer. He is professor of film and video at Columbia College in Chicago and lives on Pretty Lake in northeast Indiana.
 
Published January 30, 2002 by Diane Pub Co. 224 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for The Soups of France

Publishers Weekly

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Of the 84 soups, potages, marmites and more that Rothert draws from 17 Gallic regions, some are unusual twists on tradition (Cabbage Soup with Walnut Oil) and others have stood for many generations

Aug 05 2002 | Read Full Review of The Soups of France

Publishers Weekly

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Of the 84 soups, potages, marmites and more that Rothert draws from 17 Gallic regions, some are unusual twists on tradition (Cabbage Soup with Walnut Oil) and others have stood for many generations (Potage Crecy or Cream of Carrot Soup), although even the latter she tweaks by adding a bit of opti...

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