Soups & Stews Books - Page 6

400 Best-Ever Soups

Anne Sheasby

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Customer Reviews:
Total reviews: 3 Average rating: 3.5 of 5

Best ever lives up to it's title 4 out of 5 stars.
10 of 10 people found this review helpful.

The book contains a complete guide to ingredients and how to use
them. It also gives step-by-step instructions for making your own
stocks from vegetables, chicken, beef, fish and shellfish. There are also instructions on making the creative garnishes they show
throughout. At the bottom of every recipe you will find a the
complete nutritional information listed.

The Contents:
Introduction, which is quite thorough and then a listing of and information on:
Vegetables, legumes, meat & poultry, fish, shellfish, pasta &
noodles, herbs & spices, other flavorings, equipment & techniques, making stocks, thickening soups and garnishes.

Light & Refreshing Soups, Smooth Vegetable Soups, Chuncky Vegetable Soups, Legume Soups, Pasta & Noodle Soups, Chicken & Duck Soups, Meat Soups, Fish Soups, Shellfish Soups

One of the features I appreciate very much is that they show you with photos, such things as how to clean and prepare ingredients, such as raw prawns or squid.....not that I would ever prepare squid...but there you have it if you need it! ;-)

My first try from this book was the Castillian Garlic Soup - I already have several recipes for garlic soup from different regions of Spain, but this one wins overall....!

No step is taken for granted, each recipe in the book will guide you all the way from begining to end, so whether you're a newbie in the kitchen or an experienced cook, it guarantees the end results to be spectacular.

Except that the books are so big and heavy to carry around, I do like this series of Hermes House cookbooks very much. I have resorted to making copies of the pages where the recipes I'm interested in are located and take that to the kitchen instead.

CASTILLIAN GARLIC SOUP

Editorial Review:

Over 400 mouthwatering recipes for soups, broths, chowders, bisques, consommes, gumbos and laksas from all over the world.

The Glorious Soups and Stews of Italy

Domenica Marchetti

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Four and a half, really. Very good if you are a big soup fan. 5 out of 5 stars.
19 of 23 people found this review helpful.

`The Glorious Soups and Stews of Italy' is the first cookbook by culinary journalist, Domenica Marchetti, published by Chronicle Books, the old San Francisco war-horse publisher of trade paperback cookbooks. The biggest problem this book faces is the fact that there are already numerous fine books, including some outstanding titles dedicated to soups. Leading the pack among recent titles is Deborah Madison's `Vegetable Soups from Deborah Madison's Kitchen' and Anne Sheasby's `The Soup Cookbook'. Even more challenging is the glut of great Italian cookbooks.

Before comparing Ms. Marchetti's effort with other books, it is important to point out her strongest feature, which is the fact that her soup recipes are divided into the four seasons, with fifteen recipes per season. Less impressive is the fact that among her 60 featured recipes, only a minority (28) are for soups. The remaining 32 recipes are nominally stews; however, many such as the Stuffed Beef Roll in Tomato Sauce and the Oven Braised Endive look a lot more like casseroles, braises, roasts with sauces, or even frittatas than they do stews.

In comparison to Ms. Marchetti's Italian 28 soup recipes, Michele Scicolone's encyclopedic `1000 Italian Recipes' has 41 soup recipes, all of which are quite certainly soups. Also, the authoritative `Essentials of Classic Italian Cooking' by Marcella Hazan has 35 soup recipes. So, you are not really getting more soup for your dollar in this book if you already own one of these other large Italian recipe cookbooks. Another caveat I have is that while Ms. Marchetti indeed covers virtually all the different varieties of Italian soups, her recipes tend toward her interpretations or variations on classic recipes, rather than the original classics themselves.

I must be clear on the fact that the book contains more than 60 recipes, in that it includes an introductory chapter with seven (7) recipes for broths, sauces, and egg pasta. It also has a chapter of accompaniments with 11 recipes for crostinis, croutons, risotto, polenta, and tarts. So we get 78 recipes with 28 soup recipes for about $20 or $0.25 per recipe. This is getting close to being pricy, so the value of the book depends a lot on how much you like soup, and how big your collection of Italian cookbooks is already.

For this price, the author also gives us 25 pages of instruction on basic kitchen skills that the average experienced home cook can easily skip over with no danger of missing anything important. On the other hand, a novice who reads this may be struck by the irony in Ms. Marchetti's statement that you don't really need many pieces of equipment, after which she reels off 26 classes of equipment needed to make soup, including a few obvious redundancies such as a potato masher and food mill, and a few unnecessary items, such as a garlic press. Her glossary of ingredients is much better, but no better than you can get from a standard text such as Senora Hazan.

All this carping should not take away from the fact that the recipes are all very well done. My principle arguments with them are with the brodo recipes, which add the vegetables in too soon, and the egg pasta recipe that does with a food processor what a good Italian Nonna would do with the classic well method. With these good recipes, organized by season, there is also an organization within season by thinner to thicker soup, which Ms. Marchetti describes in the introduction. My problem with this is that cookbook readers don't read introductions (generally), so it would have been nice to categorize each soup plainly in a header, or in a cross table of contents of soups by type.

This is a decent, respectable book. It's main problem is that it has taken on a field in which there is a lot of stiff competition, and no aspect of the book dazzled me, unlike Ms. Madison's excellent book on Vegetarian soups. If you like the concept behind this book, but your shelves are already sagging with Italian cookbooks, I suggest you try `Twelve Months of Monastery Soups' by Brother Victor-Antoine d'Avila-Latourrette' which has over 120 soups arranged by month.

Ultimately, I think this book is great for all those who really like the seasonal cooking principle, and are always on the lookout for good books based on this idea.

Editorial Review:

The Glorious Soups and Stews of Italy By Domenica Marchetti"Italian cooks are masters of the art of preparing simmering soups and stews that showcase seasonal ingredients at their very best. Domenica Marchetti reveals their secrets with The Glorious Soups

The Complete Book of Soups and Stews, Updated

Bernard Clayton

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Editorial Review:

From his travels around the world, culinary writer and expert Bernard Clayton, Jr., has put together an eclectic collection of more than 250 soup and stew recipes, adding to the clear instructions personal anecdotes and historical background. Now, in this beautiful updated hardcover edition, The Complete Book of Soups and Stews, Updated, he includes an array of favorites, as well as some delicious new additions and healthful preparation tips, that makes this a must-have in any kitchen for any season.

He covers a wide range of soups, from Asparagus and Crab to Peach Buttermilk, and American classics such as New England Clam Chowder, Burgoo, and U.S. Senate Bean Soup share the spotlight with such international gems as Japanese Shabu-Shabu, Nigerian Peanut Soup, and Scottish Cock-a-Leekie Soup. After a thorough discussion of the many kinds of stocks, from Brown Stock to Dashi, Clayton includes, for those of us who are time-pressed or just plain lazy, the pros and cons of homemade versus store-bought stock, along with tricks and tips to improve the latter.

Clayton's first book, The Complete Book of Breads, won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as perhaps the best book on the subject in the English language. Of Clayton's The Complete Book of Pastry, which also received a Tastemaker award, Claiborne said: "One of the most important cookbooks of this year if not this decade."

With recipes that are well written and easy to follow, Clayton shows that soup making is neither time-consuming nor difficult, and in any case is well worth the effort.

Back Label Recipes and More!

Campbells

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

A "MUST HAVE" Cook book! 5 out of 5 stars.
5 of 5 people found this review helpful.

Even if you consider yourself an excellent cook, this book is wonderful. The recipes are simple, but with that "home cooked" taste! LOTS of pictures. I especially like the section "Make It Hearty", which has suggestions for simply adding a couple of additional ingredients to a can of soup to make a meal.

This is a great gift for busy families! Well worth every penny!

the best of the best 5 out of 5 stars.
4 of 4 people found this review helpful.

For anyone who has ever used Campbell Soups for recipes, or ever wanted to see just how to do the classics like green bean casserole or squash casserole, this is a must have.
Clear, simple recipes that don't take hours - my kind of cookbook - think you will find the same.

Great for Busy People 5 out of 5 stars.
4 of 4 people found this review helpful.

I've tried half-dozen or more recipes from this book and all of them are great. If your life is like mine, that is busy all the time, this book can afford you good meals quickly. I would not be ashamed to serve them to company.

Chili Nation

Jane Stern, Michael Stern

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

A great little book that's worth more than the ticket price 5 out of 5 stars.
5 of 5 people found this review helpful.

I admit--I first got this book on a whim to top up an order for Super Saver Shipping. It's now one of my most reached-for cookbooks, and is almost falling apart from use! CAVEAT: Don't buy this book unless you have access to most of the various chilies--fresh, dried, and canned--in the book; using the listed ingredients really DOES make a difference. However, the Internet is a great resource for finding hard-to-find items, and dried chilies stay forever in a bag in the freezer. Also, the contents of an opened can can be frozen in a baggie...having said that, I have won more than one informal pot-luck prize with the gems in this book.

Not all chili has to be watery, or contain starch--many of the recipes are for what I call "Texas-style" recipes--all meat, no beans--which leaves you to choose your own side-dish to temper the heat. This book runs the gamut of recipes from ultra-mild to very hot, vegetarian to carnivore paradise. Almost every single recipe requires only one pot, and can easily be increased for a crowd. For solitary folks, nothing beats a batch of chilie--eat half over a few days and freeze the rest for a great meal when you're in a rush.

Get this one and have fun!

Editorial Review:

Time to Chow Down and Chili Up!

Here is the most comprehensive guide ever to making and enjoying America's favorite meal in a bowl.

From California's Gilroy Super Garlic Chili and Florida's Havana Moon Chili to Wisconsin's Green Bay Chili and New Hampshire's Yankee Bean Pot Chili, Chili Nation features chili recipes from all fifty states.  With their incomparable wit and style, Jane and Michael Stern offer chili history and trivia, a mail-order guide to the best spices and peppers, and tales of beloved chili parlors coast to coast.

Soup for Supper (Williams-Sonoma Lifestyles , Vol 5)

Joyce Esersky Goldstein

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Customer Reviews:
Total reviews: 2 Average rating: 4.0 of 5

Editorial Review:

In this volume from the Williams-Sonoma Lifestyle Series, Joyce Goldstein, the award-winning San Francisco chef, guides you in making and serving outstanding soups. Organizing her 45 recipes into 10 three-course menus, she shows how to compose soup-centered meals, from a Thermos and Basket Picnic to an Elegant Dinner Party, each offering soup, a salad, and dessert. Goldstein favors soups with ethnic roots, like a cold Lithuanian Borscht splashed with raspberry vinegar. She also has a fine creative touch that's evident in the Roasted Squash Soup with hazelnuts, a colorful and warming broth.

Accompanying each recipe is a handy pointer for ensuring soup perfection. For Asparagus Soup, Goldstein explains that using spears past their prime can give a grassy taste--this can be balanced by adding a dash of cream.

Reassuringly, the recipes are not overly taxing, but they do involve "real" cooking, such as the long simmering of dried beans. The results, though, including Spanish Pumpkin and Bean Soup, are just rewards for your efforts. Finally, Richard Eskite's splendid photos illustrating how to present each soup at the table are so full of life that you can taste them. --Dana Jacobi

Sensacionales sopas: Una coleccion de deliciosos platos faciles y rapidos de preparar (Cocina paso a paso series)

Edimat Libros

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Editorial Review:

For chefs and novices alike, this handy series makes cooking a delight and eating a pleasure. Featuring cuisines from around the world, each recipe is depicted with clear instructions and illustrated sequences. The versatility and use of everyday ingredients to enhance and enrich meals is explored in each book.

Si comer es un placer, cocinar puede ser un deleite con esta colección de recetas mundiales, está pensado para cocineros y para los novatos. Todas las recetas incluyen claras instrucciones que se completan con ilustraciones. Estos libros revelan la versatilidad de los ingredientes más cotidianos así como estos trucos que enriquecen la comida.

The Book of Soups (Book of...)

Lorna Rhodes

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Customer Reviews:
Total reviews: 9 Average rating: 4.5 of 5

Great introduction. 4 out of 5 stars.
12 of 14 people found this review helpful.

In its roughly 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Soups, starts with a brief introduction into the different kinds of soups, and then presents recipe suggestions ranging from cold soups to soups for special occasions. Special chapters are dedicated to fish soups, cheese and egg soups, bean and grain soups, vegetable soups and meat soups. Classics such as borscht, bouillabaisse, consomme, French onion soup, various cream soups and chowders, gazpacho, goulash, hot and sour soup, minestrone, mulligatawny and stracciatella appear next to unique dishes such as carrot and cilantro soup, chilled plum soup and scallop and artichoke soup.

From avgolemono and beef and pasta soup to zucchini and tomato soup, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of dishing up a well-tasting soup - and at a relative bargain price, to boot.

Also recommended:
Around the World Cookbook
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Joy of Cooking: 75th Anniversary Edition - 2006

The Soup Mix Gourmet: 375 Short-Cut Recipes Using Dry and Canned Soups to Create Everything from Delicious Dips and Sumptuous Salads to Hearty Pot Roasts and Homey Casseroles

Diane Phillips

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Customer Reviews:
Total reviews: 15 Average rating: 4.5 of 5

Editorial Review:

Diane Phillips, celebrated cookbook author, culinary school instructor, and brand spokesperson, presents a pantry full of helpful, timesaving suggestions in The Soup Mix Gourmet. Packed with over 375 recipes, the book uses soup mixes, starters, and pre-made condensed soups as key components for all of the dishes, making them easy and quick to prepare. But her recipes should surprise and delight even those who enjoy spending hours in the kitchen. The use of Lipton Savory Herb with Garlic makes a nice rub for a Holiday Standing Rib Roast, while Campbell's Condensed Cream of Chicken soup creates an appealing element when used in Chicken Piccata. Lipton Onion Soup is mixed with sour cream for a chip-and-dip staple; Top Ramen Salad is suggested for potluck dinners; and Beef and Onion Soup enlivens the standard pot roast. For every vegetable, pasta, meat, and marinade, there appears to be a soup mix destined to enhance it. With the time saved in this comprehensive and inventive book, the family and guests may slow down enough to actually enjoy a meal. --Teresa Simanton

Feast of Soups

Jacqueline Heriteau

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Customer Reviews:
Total reviews: 8 Average rating: 4.0 of 5

Not very practical 2 out of 5 stars.
13 of 15 people found this review helpful.

Eels, honeycomb tripe, veal knuckles, pig's feet, gooseberries, oxtail, quahogs and lamb neck - just some of the many oddd ingredients in this book. I was looking for something to make for a simple dinner. This is definitely not it! I was very disappointed. The book was printed in 1982 and there has been no update of any kind.

Soup Primer 5 out of 5 stars.
8 of 8 people found this review helpful.

I learned to make soups using this book when it was first released. Instructions were easy to follow, and the results was dependable and delicious! I misplaced the book a few years ago so am looking forward to turning to these recipes once again!

Heriteau does it again! 5 out of 5 stars.
6 of 9 people found this review helpful.

Need we be surprised? Once again Heriteau delivers an exceptionally tasty assortment from her kitchen to ours...and just in time for me to add it to my Christmas-giving list. She is truly blessed, as are we, in turn!

Editorial Review:

A comprehensive smorgasboard of over 500 international soup recipes for any and all occasions--from first course to main course and even dessert. Jacqueline Heriteau, renowned author of thirty cookbooks brings together her rich heritage of favorite family recipes and her own inventiveness, to create a feast of mouth-watering recipes, satisfying menu ideas, and delicious, delightful soups.