By Caroline Dumas
Whilst now not a lot is still within the refrigerator, while the asparagus is reasonable or while we’re pressed for time, all of us want uncomplicated, fit and nice rules for foodstuff. Soup is a typical selection, and SoupeSoup provides. fantastically packaged, with lovely images, the e-book provides sixty-five soup recipes that make the normal into the extreme: from vintage Clam Chowder and Gumbo to trendy remixes comparable to Eggplant Potage with Gremolata. 40 beneficiant and artistic salads, 40 hearty sandwiches and a few unprecedented cakes around out this fabulously usable cookbook.
CAROLINE DUMAS opened the 1st SoupeSoup on Duluth highway in Montreal in 2001. this day she has six eating places, one in every of which seats 100 and is complete to ability on a daily basis. She has seemed for a number of seasons as one of many head cooks on Pour le plaisir. this can be her first cookbook.
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Extra info for Soupesoup
Sample text
We “invented” sticks, then discovered how to sharpen them and harden them in fire and how to add stone tips. A spear found between the ribs of an elephant in Germany dating to about 400,000 or 300,000 years ago (yes, there were elephants in Germany back then) proves that by that time our ancestors were skilled crafters of javelins—light spears designed for efficient throwing. 8 feet long and made of the hardest part of yew wood, from near the base of the tree, they were shaped so that the maximum thickness and weight were about a third of the way from the tip, which allowed for the easiest throwing.
Or two myths, to be precise, both of which have roots in science. In 1824, Justus von Liebig became a professor at the University of Giessen, Germany, at barely twenty-one years old. Von Liebig’s career was not only fast but also quite impressive: for his discoveries of the role of nitrogen in plant nutrition, he is still known as the father of the fertilizer industry. Some of von Liebig’s fame was due to his research, and some of it due to his charm: he was a great self-promoter. And that definitely helped spread his ideas about nutrition and meat.
Peanut butter would have been great, if it were available in the Paleolithic. As it was, our ancestors had to find other high-quality foods to enable the shrinking of their guts and the growth of their brains. That food, most likely, was meat. It wouldn’t take much. It wasn’t necessary for early Homo to become as carnivorous as saber-toothed cats. If as little as 10 percent of the calories eaten by our ancestors came from meat (about as much as one threeounce steak on a two-thousand-calorie diet), that would have been sufficient to make a difference between a low-quality and a high-quality diet.