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| From: Kev (private@private.com) Subject: Has Amazon.com has just destroyed the entire cookbook industry? |
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Amazon just added the entire contents of most books it sells online to
its search function. While this could damage sales of many books, it
seems absolutely deadly to cookbooks.
Example: go to Amazon, and search for "lobster bisque simmer." You
get 321 hits, and most are individual recipies from copyrighted books.
Will anyone write another cookbook?
..a..YEP, I will continue to write them, however the great cookbooks are more than just recipes, they are facts, and traditions, and LOVE!
But now you have me nuts for my fall and winter soups...Yummmm.. .. enjoy
Bisque is a shellfish based cream soup. Bisque differs from chowder or a stew in that bisque is smooth and usually strained where-as chowder will contain diced vegetables as well as chunks of meat or seafood. Generally bisque is made from a highly concentrated stock and is very rich in flavor. All cream soups are ruined with boiling so take special care while handling this soup.1) In a large stock pot, combine chopped onions, celery stalks, peppercorns, bouillon cubes, and salt with 1 gallon of cold water and bring the water to a boil.
- 1 each 2 lbs. Live lobster cull
- 1/4 lbs. Butter
- 3/4 cup all-purpose flour
- 1/4 cup chopped onions
- 3/4 cup tomato puree
- 1 tablespoon lemon juice
- 2 cubes chicken bouillon
- 8 peppercorns
- 3 ribs of celery
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 teaspoon white pepper
- 1 teaspoon Worcestershire sauce
- 1 tablespoon any quality Steak Sauce, (I know it's tacky, but it saves having to marinate..:)
- 1 pint heavy or light cream (heavy tends to really thicken fast so be careful)
2) Add the live lobster to the boiling stock, reduce heat, cover and simmer for about 10 minutes. Remove the lobster from the stock and place it on the side to cool. While the lobster is cooling continue to boil the stock so that it may reduce.
3) When the lobster has cooled sufficiently to allow handling, shell it over a mixing bowl or pie plate taking special care to catch all the juices. Place the lobster meat on the side for later use.
4) Return all the reserved juices, shells and otherwise inedible parts of the lobster to the lobster stock and boil until the stock has reduced by half.
5) In a separate stock pot, melt the butter, then add the flour to the butter making a roux. Cook the roux over a medium heat for about 1 minute while continually whisking.
6) Add the tomato puree and cook for an additional minute.
7) Strain the lobster stock through a fine sieve.
8) Add the lobster stock a 1/2 cup at a time while whisking smooth. When the soup reaches the consistency of a gravy, reduce the heat and add the lemon juice, salt, Worcestershire sauce, steak sauce, sugar, and white pepper and simmer for about 10 minutes while stirring.
9) Slowly add the cream while stirring and bring the soup back to temperature. Adjust the seasoning. Chop or slice the reserved lobster meat into desired size and add to soup. Serve at once.
Servings: About a half gallon or 8 servingsThis great recipe is from Chef Carlo's new "SOUP, SEX, and the SINGLE MAN" Cookbook. This fabulous recipe was adapted from the Venus de Milo Restaurant original recipes, Providence, Rhode Island