Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups (James Peterson)

New York, Bantam Books, 1993. Hardcover. 

From the publisher: 

"Packed with special features and James Peterson's warm, witty commentary, Splendid Soups contains an irresistible collection of national and regional soup dishes that will give you a lifetime of recipes featuring the distinctive flavors of Indonesian, Mexican, Japanese, Italian, French, American Cajun, Spanish, and dozens of other intriguing cuisines. Using authentic ingredients (with complete details on where and how to buy them) and easy step-by-step instructions, Peterson shows you how to make soul-satisfying Italian zuppa sprinkled with the best Parmesan; unusual, unforgettably good blue crab soup with picada from Spain, redolent with garlic, olive oil, and nuts; Thailand's most popular soup, Tom Yam Gung, a hot and sour shrimp soup rich with subtle flavors; or genuine Louisiana jambalaya that simmers together Cajun sausage, seafood aromatic vegetables."