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By Janet Clarkson
From the restorative powers of bird soup on a ailing day to the heat of a bowl of chowder on a wintry evening, there's no foodstuff rather as comforting and emblematic of domestic as soup. Soup, as Janet Clarkson tells us, is the 1st actual culinary production of humanity, and it has made an extended trip from the prehistoric cave to the kitchen desk and the white linens of Michelin-starred restaurants.
Tracing its myriad reinventions via background and around the globe, Clarkson argues in Soup that it's the basically actually common dish—every tradition on the earth makes soup, and it truly is broadly valued as a dish adaptable for any scenario. From the swill of the poorhouse to the main delicately crafted consommé, Clarkson explores how soup received its identify and describes different roles of soup in japanese and Western food. that includes the nationwide soups of many nations and together with an collection of anecdotes and recipes taken from seven centuries of culinary heritage, Soup entertains up to it informs, telling of the way the historical past of the eating place itself is intricately interwoven with the very inspiration of soup.
“With enthusiasm and designated study, Clarkson’s exciting heritage is a nutrient-rich meal for the brain, guaranteed to be gobbled as fortunately as its subject”—Publishers Weekly, on Clarkson’s Pie
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