Could you use a little comfort food right now? All around the world, people turn to chicken soup for sustenance, and Jenn Louis’ collection of more than 100 recipes demonstrates just how many wonderful ways they make it.
Culinary adventurers will be delighted to know that Louis has arranged her book by continent, and then by country, creating regional portraits of how chicken is turned into soup from Algeria to Vietnam. Her coverage is impressive. She includes Supu ya Kaku from Tanzania, which is made with coconut, tomatoes, and plantains, Ajiaco Bogotano from Colombia, which is made with corn, potatoes, green beans, and fresh herbs, and vibrant Pollo en Jocon from Guatemala, made tangy by tomatillos and enriched with pumpkin and sesame seeds.
From Cambodia comes Sgnor Jruk Sach Moan, redolent with the aromas of lime, lemongrass, basil, and fish sauce. Ohn-No Kaho Swê from Myanmar incorporates ginger, chickpea flour, coconut milk, and turmeric. And Kesäkeitto from Finland celebrates summer bounty with fresh beans and peas, spring onions, some cream, and whatever else is ready from the garden.
As we said, impressive.
Hardcover. Color photographs throughout.