Suppliers
WHOLE SPICE
Freshly ground, small-batch, hand-selected, roasted and blended spices
FANTE’S KITCHENWARE
A large variety of kitchen tools including knives, strainers, china caps, heavy-duty, steel-lined copper pots which will last a lifetime
KALUSTYAN’S
Excellent line of spices, legumes, grains, nuts, spices, and ingredients, many from the Middle East and India
Websites & Online Articles
CONVERT-TO.COM
Excellent resource for converting ingredients from weight to volume in U.S., Imperial, and metric measurements
http://convert-to.com/conversion-of-ingredients-from-cooking-recipes
THE FISH STEW WITH FIVE C’S
The fish stew of Livorno cacciucco: the fish stew with five c’s and thirteen different types of seafood
www.theflorentine.net/articles/article-view.asp?issuetocId=7530
BINNUR’S TURKISH COOKBOOK
Good on-line source for Turkish recipes, a cuisine rich in legumes, whole grains, vegetables, olive oil, and spices
GAZPACHO HISTORY
A fascinating subject with conflicting views on its origins—whether Roman or Arab or both. This will give insight as to where and how gazpacho got started.
www.souphoopla.com/gazpacho-history.html
THE FOOD TIMELINE
History notes and timeline for various soups including sources
http://foodtimeline.org/foodsoups.html
PRODUCE-RIPENING GUIDE FROM THE FORD’S PRODUCE COMPANY
Learn how to ripen fruits and vegetables, which produce gives off ethylene gas that helps ripen other produce and which items shouldn’t be stored together
www.fordsproduce.com/Fords-Produce-Fruit-Ripening-Guide.html
Books
50 Chowders: One Pot Meals—Clam, Corn & Beyond
Explore the world of chowders from New England lobster and Key West conch to parsnip and pheasant-cabbage in this small but well-researched book by famed New England chef, Jasper White Scriber, New York, 2000
Soup Through the Ages: A Culinary History with Period Recipes
Detailed history of soup including Biblical fare, Ancient Rome, Medieval Times, Renaissance Times, Colonial America, open-hearth cookery, American Indian soup cookery, by Victoria R. Rumble McFarland & Company Publishers, North Carolina, 2009
Chef’s Book of Formulas, Yields, and Sizes
Resource for professional chefs and home cooks on pack sizes, counts, season, serving sizes, and calorie counts for a large variety of ingredients, by Arno Schmidt John Wiley & Sons, New York 1996
The Gold Cook Book
Classic culinary tome first published in 1947, by Louis De Gouy with many soup recipes Chilton Company, Philadelphia, 1947 through 1960