The Soup and Stew Cookbook: Comfort in a Bowl

A cook's guide to soups and stews that teaches the method rather than handing you a stack of recipe cards. It starts with broth, the thing everything else rests on, then works through vegetables, proteins, spices and herbs, cooking methods and finishing touches, so you can open the fridge and build a good pot from whatever is in it. Eight chapters plus an introduction and a bonus section of swaps and twists.

What's inside

• Broth from scratch: liquids, mirepoix, bones and umami-rich vegetarian bases, simmering times and the mistakes that make broth cloudy
• Vegetables that carry a bowl, and how to build texture and colour
• Choosing proteins, from tough cuts that reward long cooking to beans and quick-cooking seafood
• Spices and herbs, when to add them, and how to layer flavour
• A tour of soups and stews around the world, from pho, tom yum and kimchi jjigae to ribollita, harira, pozole and khoresh
• Slow cooker against stovetop, with the pros, cons and the dishes each one suits
• Garnishes and pairings: acid, crunch, fresh herbs and what to serve alongside
• Weeknight strategies and five fast bowl ideas, plus gadget shortcuts
• A bonus section on ingredient swaps and creative twists, including chili meets curry and a pho-inspired ramen

Details

• PDF, 41 pages
• Instant digital download
• Read on any device, or print it
• For personal use