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Book of Soups: More than 100 Recipes for Perfect Soups Hardcover – August 21, 2001


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Product Details

  • Hardcover: 208 pages
  • Publisher: Lebhar-Friedman; First Edition edition (August 21, 2001)
  • Language: English
  • ISBN-10: 0867308427
  • ISBN-13: 978-0867308426
  • Product Dimensions: 0.9 x 9.1 x 10.1 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Best Sellers Rank: #436,743 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Creamy bisques, fresh vegetable purées, hearty meat-and-potato potages--soup delights one and all. Recognizing its primal appeal, The Culinary Institute of America Book of Soups provides over 100 exemplary recipes for the adored dish as well as detailed technical information all cooks can use. The book concentrates on the whys and hows of soup production; over 50 step-by-step photographs display basic methods for preparing a complete range of soups, from broths and cream soups to bisques, chowders, cold soups, and more. The soups themselves are enticing and include supper specialties like Purée of Split Pea, elegant specialties such as Cantaloupe Soup with Lime Granité, refreshing cold soups like gazpacho, and down-home treats including Cream of Tomato Soup and Seafood Gumbo. Soups from the global kitchen are well represented, too, with recipes for the likes of Thai Hot and Sour Soup and Leblechi, a delicious Tunisian chickpea soup. With recipes for dessert soups--one made with strawberries is particularly pleasing--and for accompaniments like Cheddar Rusks and Sage Dumplings, the book is a completely informative exploration of a dish much loved but too often neglected. --Arthur Boehm

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Customer Reviews

4.9 out of 5 stars
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Heartily recommend it to everyone!
M. Hitesman
I've seen more specialized books (there's one very good one devoted to chowders, whose name escapes me right now), but this is the best general-soup book I've used.
Steve Schwartz
Soup is the most heart-warming dish to create that soothes the soul and warms the body -- and is also easy to make.
Valder Beebe

Most Helpful Customer Reviews

124 of 125 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on February 5, 2005
Format: Hardcover
`The Culinary Institute of America BOOK OF SOUPS' by, you guessed it, the staff of the Culinary Institute of America is the one book you SHOULD own on making soups. And, if there are other books on soups which you like, you should own this book as well, since it's instruction on general techniques for soup making surpass the material in the nine other recent soup books I have read. This is not to say this book can replace all other soup books. This book is strong on basic techniques and excellent recipes for classic soups such as Vichyssoise, Clam Chowder, Chicken Noodle soup, Cream of Tomato soup, Borscht, Egg Drop Soup, French Onion Soup, Stracciatella / Egg Drop Soup, Black Bean soup, and on and on and on, with the cover advertising 100 different recipes.

This doesn't mean that if I want a special chowder, I won't go to Jasper White's book '50 Chowders', since all the recipes I have made from White's book have been simply out of this world good. It also doesn't mean I won't go to my little book of vegetarian soups by Paulette Mitchell or to other little books of soups by Michael Congdon and by the New York staff of `Daily Soup' or even the `Twelve Months of Monastery Soups', since I may be especially interested in a vegetarian soup, a thick full meal soup, or an especially light soup for July, since all of these are good soup books. I will also still go to Daniel Boulud or Tyler Florence for their chestnut soup recipes, even though the CIA includes a recipe for chestnut soup. But, I will pay very close attention to the CIA's chapter on creamed soups before I make chestnut soup again.

The only real competition for literary soup supremacy is James Peterson's `Splendid Soups'.
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54 of 56 people found the following review helpful By Steve Schwartz on January 27, 2004
Format: Hardcover
Let's face it: most cookbooks have maybe two or three recipes you incorporate into your repertoire. I must admit the Culinary Institute of America imprimatur put me off (I'm a *cook*, not a chef, and I associate the CIA with the Arugula Heresy and the California Cuisine Abomination). This, along with Beard on Bread, the original troika of Mastering the Art of French Cooking, Marcella Hazan, and various Louisiana and Chinese cookbooks has definitely got a permanent place on my shelves. I've tried 10 recipes so far from the various categories (Broths, Hearty Soups, Cream Soups, Pureed Soups, Bisques & Chowders, Cold Soups) and not only haven't found a dud, but have been brought to food overjoy. I admit that I've chosen with an eye to avoiding stuff I don't like (like split pea, which traumatized me as a child, or puree of carrot & orange, which simply sounds vile to me, rather than intriguing -- the California Cuisine Abomination again).
With a Cuisinart or similar appliance, none of these things are very hard, especially if you keep stocks around. If you don't, buy a package of stock at your grocery store, which I do when I don't have the time to roast and simmer. I've seen more specialized books (there's one very good one devoted to chowders, whose name escapes me right now), but this is the best general-soup book I've used.
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14 of 14 people found the following review helpful By "wmrg3" on January 23, 2002
Format: Hardcover
I've wanted to learn how to cook great soups for several years, but most recipes have inadequate explanations or are too "basic." Not so this one. Since I got it four weeks ago, I've tried eight of the recipes; each was incredible. Moreover, the explanations at the beginings of each chapter helped me to understand why things are done in certain ways, enabling me to deviate from the recipes with confidence (and success). I've loved the hearty soups so far, and can't wait for summer to try some of the cold soups. Enjoy!! (One caveat, these recipes tend to take at least two hours the first time they are tried, so are not for a meal on the run.)
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17 of 18 people found the following review helpful By Valder Beebe on March 4, 2006
Format: Paperback
Soup is the most heart-warming dish to create that soothes the soul and warms the body -- and is also easy to make. This beautifully and fully illustrated new book from the Culinary Institute of America (CIA) is great for novice cooks as well as experienced at-home chefs. It begins with an introduction about what you will need from ingredients and equipment to explanations of various consistencies, flavors and seasonings as well as cooking and storing your delectable soups. I enjoy broths and like to create healthy, hearty, soul-warming soups (p. 29). Clear vegetable soup packs a hearty crunch with added carrots, celery and turnips (or add your own favorites). Health advocates will find many exceptional soups, such as tomato and sweet pepper soup (p. 36) or Soto Ayam (Indonesian chicken, noodle and potato soup). Cream soups (p. 99), particularly Cheddar Cheese Soup (not cooked), will be delicious for my cheese lover husband.
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31 of 36 people found the following review helpful By Michele Gerstel on February 7, 2004
Format: Hardcover Verified Purchase
I cook extenstively and own a wealth of cookbooks but when I want to make a failsafe recipe, this is THE ONE. Not one dud to date (there is no other cookbook I can say that about). Always worth the effort.
If you only buy one cookbook, make this it, you'll never be sorry.
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11 of 11 people found the following review helpful By A Customer on December 20, 2003
Format: Hardcover
I haven't tried many of these recipes yet, but the ones I have were fantastic. The Potato and Fennel Chowder, in particular, was exceptional. My husband, to whom little is better than "pretty good", asked for a double batch the next time!
The instructions are pretty clear and easy to follow, and it's just generally a nice book to have around.
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