Cookbook review by Tracey Zabar
This cookbook features an amazing assortment of chicken soups from around the world—Tom Kha Gai, a gingery Thai noodle soup; Chicken Mafé, a West African peanut-flavored, spicy soup with eggplant and sweet potato; Cuban Ajiaco, a stew of chicken and beef; and a perfumed stew from Peru. Try Egyptian Kubbeh Hamusta; and dumplings from Germany. This French chicken in a pot is close to the classic Jewish penicillin. Spice it up or down, but try it, and also try Skink, a creamy Irish concoction with leeks and carrots; and Pennsylvania Dutch Rival, a chicken-filled corn chowder.
Recipe excerpted with permission The Chicken Soup Manifesto by Jenn Louis, published by Hardie Grant Books
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