Cooking Books -> Stews
The Ultimate Soup Book: 250 Soups for Appetizers, Entrees, and Desserts
Sherman, Steve (Contributor)
Penguin USA (Paper)
Published: September 1991
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From Publishers Weekly
The affection Older and Sherman displayed for soup when they wrote Menus a Trois has blossomed into true love, judging from this tasty and eclectic collection. In addition to sampling the authors' versions of old favorites, like
navy bean soup and New England clam chowder, soup aficionados can experiment with more unusual offerings, such as a duck soup made with wild rice, apple cider and burgundy wine or a chilled butter pecan soup for dessert. Guided by succinct, lucid
instructions, even cooks whose prior experience with soup is limited to opening cans should be able to score some gratifying successes with such dishes as hearty kielbasa cabbage soup or a buttermilk walnut soup that requires no cooking and is served
cold. Those who look to soups for economical yet nutritious fare can turn chicken stock, a turkey leg and some vegetables into turkey soup paprikesh or try the bread mint soup, flavored with onions and tomatoes, that suggests a use for stale bread.
However, some recipes, notably a rich lobster bisque and truffle soup with puff pastry, fall into the let-them-eat-cake category. Illustrations not seen by PW.
Copyright 1991 Reed Business Information, Inc.
From Library Journal
title indicates, there are lots and lots of recipes for soups, chowders, gumbos, bisques, and broths of all sorts, from a classic Madrilene to an exotic chilled Persian Cucumber Soup. Many are unique, but comforting old friends are included too. The
arrangement is unusual (by stock base rather than type or ingredients), but the index by main ingredient should alleviate any confusion. Any cook will find lots of tempting recipes to try here; for most collections.
Copyright 1991 Reed Business...
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