The cookbook Soup features recipes from 108 top New York restaurants and chefs with appetite inspiring photography by Battman that is an elixir of health that will warm the soul in any season.
Battman has done it again! After great success with his previous books, The Great Bagel & Lox Book, New York Sweets, Summer in New York, and Sandwiches of the World, Battman has recently launched his latest cookbook, Soup, just in time for autumn as the temperature starts dropping and the holiday gift giving season approaches.
When it comes to culinary photography, Battman is truly a master; his images capture the artistry of the chefs so beautifully, that you feel like you can almost smell the enticing aromas and taste the ingredients in the recipes. Working with the top toques of New York restaurants, he has produced a cookbook that will definitely win the hearts of soup lovers; it has mine.
Soup, by Battman
Recipes are inspired, have easy-to-follow instructions, range from simple to complex, include wine pairing and bread pairing suggestions, and are so artfully presented in full page glossy photographs that my eyes glazed over dreamily while fantasizing as I was reading the cookbook.
Although space does not allow for me to include all of the recipes from the Soup cookbook, allow me to intrigue you by having you imagine tasting La Crème Légère de Haricots Cocos Au Lard, (white tarbais bean soup with bacon and black truffle from Founding Chef Joël Robuchon of L'Atelier); Cauliflower Soup with Cheddar Almond Flan and Spiced Almond Tuile (Chef/Owner Albert DiMeglio of Olana); Thai Minestrone (Executive Chef Craig Koktsu of Park Avenue Spring); Scallop Chowder with Pernod and Thyme (Chef/Owner Rebecca Charles of Pearl oyster bar); Spring Onion Soup Soufflé (Executive Chef Brad Steelman of The River Café); Truffle Chowder (Executive Chef Toni Robertson Mandarin Oriental New York); Langoustine and Hearts of Palm Soup (Executive Chef Samira Soares of Emporium Brasil Restaurant & Bar); Sweet Pea Soup with Parmesan Foam (Chef/Owner Jean-Georges Vongerichten and Chef de Cuisine Erik Battes); Roasted Butternut Squash Soup (Executive Chef Alexandra Guarnaschelli of Butter); or Watercress Soup with Almond Goat Cheese Cream (Chef/Owner David Waltuck of Chanterelle).
wd~50 - Popcorn Soup
Classic recipes include Borscht (Executive Chef Marc Taxiera and Chef de Cuisine Peter Moldovan of The Russian Tea Room), Classic Seafood Gumbo (Chef/Owner Emeril Lagasse of Table 10); Hot and Sour Soup (Executive Chef Cheng-Hua Yang of Mr. K's); Mulligatawny Soup (Chef Gary Walia of Tamarind); Vichyssoise (Executive Chef Jean Pierre Leverier of Chez Jean Pierre); and Clam Chowder with Smoked Potatoes, Chorizo, and Black Pepper Croissants (Chef/Owner John Fraser of dovetail New York).
Perhaps you might consider trying Kabocha and Coconut Soup (Chef/Owner Pichet Ong of p*ong); Kabocha and Roasted Chestnut Soup (Chef Pauline Balboa of kyotofu); Steamed Parsnip Emulsion with Roasted Chestnuts, White Truffle Oil and Lobster Reduction (Chef/Owner Cyril Renaud of Fleur de Sel); Swiss Ale Cheese Soup (Executive Chef Christopher Lee of Gilt); Popcorn Soup with Popcorn Shrimp Rolls, Jicama and Tamarind (Chef/Owner Wylie Dufresne of wd~50); Kibbeh Yogurt Soup (Chef/Owner Philippe Massoud of ILILI RESTAURANT); or Roasted Sunchoke Chowder (Chef/Owner Charlie Palmer of Dry Creek Kitchen).
The River Café - Spring Onion Soup Souffle
There are wonderful variations of soups including Red Miso Soup with Lobster (Executive Chef Tadashi Ono of Matsuri), and Miso Soup with Scallion Foam and Tofu Custard (Chef/Partner Michael Schulson of izakaya); Tortilla Soup (Chef/Owner Sue Torres of Sueños and Los Dados), Tortilla Corn Soup with Crispy Foie Gras and Chicken Flauta (Executive Chef John Greeley of 21), and Tortilla Soup with Grilled Chicken, Avocado, and Queso Fresco (Executive Chef Ivy Stark of Dos Caminos); Watermelon Gazpacho with Lump Crab Meat and Avocado Yogurt (Executive Chef Antonio Prontelli of Rock Center Café); Lobster Uni Gazpacho (Executive Sushi Chef Toshio Tomita of NOBU New York City); and White Gazpacho with Crab Dumplings, Almonds, and Grapes (Chef/Owner Rick Moonen of rm seafood of Las Vegas).
There are even recipes for dessert soups including Chocolate Consommé with Toasted Meringue and Cacoa Nib Brittle (Pastry Chef Karen DeMarco of craft); Strawberry Consommé (Executive Pastry Chef Michael Laiskonis of Le Bernardin); and Pineapple Coconut Soup with Mango Pearls (Executive Pastry Chef Dominique Ansel of DANIEL), which are just a few of the many highlights of this well crafted soup cookbook that will keep you turning the pages like a best-selling novel as you re-create these exciting recipes at home.
Battman, Chefs, and Children from The Children's Storefront
I first saw this cookbook when I attended The Great Gathering of Chefs on September 25, 2008 at the Prince George Ballroom in New York for the launch of Battman's newest cookbooks, Soup, and The Colors of Dessert, to raise funds for The Children's Storefront, a tuition-free school in Harlem. There were more than 125 chefs in attendance with pens poised in hand to autograph the cookbooks, and also to provide delectable samples of their recipes, which of course, I experienced, and as they say, the proof is in the pudding, or in this case, the soup. Congratulations Battman, and Bon Appetit!
Battman and the Chefs
As with all of Battman's cookbooks, a portion of the sales of the Soup cookbook will be donated to The Children's Storefront, www.TheChildrensStorefront.org.
Soup, published by Battman Studios, as well as Battman's other books, may be purchased from Battman Studios, Barnes & Noble, Amazon, and J.B. Prince.
Read about Battman's other books in New York Foodies Books in the Luxury Products - Gifts section.
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