From time immemorial, soups and broths have been the worldwide medium for utilizing what we call the kitchen byproducts or as the French call them, the 'dessertes de la table' (leftovers), or 'les parties interieures de la bete', such as… — Louis Pullig De Gouy Copy Share Image
Soups challenge us, because an enticing flavorful stew can be as different from the thin watery beverage sometimes erroneously called soup as a genuine… — Louis Pullig De Gouy Copy Share Image
Like the whale who swallowed Jonah, we have engulfed all national dishes known to civilized man and made them in delight, if not in… — Louis Pullig De Gouy Copy Share Image
Soup is cuisine's kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o'clock cup of… — Louis Pullig De Gouy Copy Share Image
From time immemorial, soups and broths have been the worldwide medium for utilizing what we call the kitchen byproducts or as the French call… — Louis Pullig De Gouy Copy Share Image
Soup is to the meal, what the hostesses smile of welcome is to the party. A prelude to the goodness to come. — Louis Pullig De Gouy Copy Share Image
Clam chowder is one of those subjects, like politics or religion, that can never be discussed lightly. Bring it up even incidentally, and all… — Louis Pullig De Gouy Copy Share Image
One whiff of a savory aromatic soup and appetites come to attention. The steaming fragrance of a tempting soup is a prelude to the… — Louis Pullig De Gouy Copy Share Image
