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a photographic guide to ingredients
and making merry
First published in 1907
Filled with silky sauces
The Soups of France (Lois Anne Rothert) Lunch a photographic guide to ingredientsIn 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
