This book is a must own for any serious cook. A definitive source book with highly evolved methodologies and well explained charts, The CIA had provided a beautiful guide to great soups, stews and chowders (and more) for all to enjoy
I love this cookbook...it is superb. I have made almost every recipe and they are all to die for. My favorite is the broccoli creme soup. The book has colorful pictures that make it easy to use. Love it!
A colleague gifted this to me during a cookbook purge. I have only made a couple of recipes from it so far, but they were both excellent. What I really liked about the book was the reference information at the beginning of the book. It is chock full of advice on the basics of making good soup. And I also really liked the measuring charts. For e.g., recipes often don't explain how many potatoes you need to make 2 cups of diced potato. This book offers guidance on these matters, which is really useful - especially if you want to make a different number of servings.
I especially liked the leek/potato soup recipe. This version includes roasted/peeled bell pepper, which at first I was tempted to skip. I am glad I did not, because the smokiness of the pepper added a lovely note to the soup without overwhelming it. The only thing that surprised me is that it talked about straining the solids, then puréeing them then adding them back to the soup, I just used an immersion blender, which struck me as being much more straightforward.
i bought it to replace the earlier addition which i had liked but had given away. This new edition is even more wonderful. Since we purchased the book we have been trying several of the recipes each week and have loved every one of them. We especially have liked the hearty seafood soups. The recipes are tasty and varied. i highly recommend it to anyone who loves soups.