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Complete Book of Soups and Stews, Updated Hardcover – October 3, 2006


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Product Details

  • Hardcover: 448 pages
  • Publisher: Simon & Schuster; Revised edition (October 3, 2006)
  • Language: English
  • ISBN-10: 0743277155
  • ISBN-13: 978-0743277150
  • Product Dimensions: 7.4 x 1.3 x 9.2 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #464,874 in Books (See Top 100 in Books)

Editorial Reviews

Review

"To my mind, Bernard Clayton is a genius in the kitchen. His book of soups and stews is a splendid and inspired addition to any serious home cook's library."

-- Craig Claiborne

"His creative touches make the recipes special....There is much to admire."

-- Marian Burros, The New York Times Book Review

About the Author

Award-winning author Bernard Clayton Jr. began his career as a reporter and foreign correspondent; baking and cooking were his hobbies. He has been writing cookbooks for more than thirty years. When Mr. Clayton travels, he investigates historical and regional recipes, conversing with cooks and bakers around the world. He is the author of numerous cookbooks, including Bernard Clayton's Cooking Across America, The Complete Book of Pastry, and The Breads of France. He lives with his wife in Bloomington, Indiana.

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Customer Reviews

I would recommend this book to anyone who loves good food and loves to cook.
Barbara F. Parker
Probably the best testament to its usefulness is that I've given it as a gift to friends and relatives several times (with 100% positive feedback).
jimnypivo
I would like to meet him and thank him for his bread books as well as this great array of soups.
Timothy C. Ely

Most Helpful Customer Reviews

25 of 25 people found the following review helpful By jimnypivo VINE VOICE on May 17, 2007
Format: Hardcover
I don't know how Clayton's most excellent soup, stew, and chili recipe book could have been made better.

Other than the new look, I really can't see how it has been updated. I used the prior edition almost exclusively for my soup and stew cooking for over fifteen years after an Amazon.com recommendation. Probably the best testament to its usefulness is that I've given it as a gift to friends and relatives several times (with 100% positive feedback).

What I've said about the prior edition can be said again:

This is a great source book for all types of cooks. Fledglings, those with limited success or confidence, bachelors or recently-divorced men, folks who delight in one-dish meals, and even soup afficionados like me will benefit from having it in their collection.

Clayton gives us an excellent introduction to the craft of soup-making by covering such important basics as stock preparation, use and selection of soup making tools.

He is happy to share the difficulties and delights of soup-making with his readers, by supplying helpful information for each recipe; sometimes to explain the source or history of the recipe, or to share information about uncommon ingredients or variations. It's almost like having him in the kitchen looking over your shoulder, gently dispensing his knowledge and advice. He prepared these recipes himself, so the directions are clear and easy to follow, even the complicated ones.

But what about the recipes? I've had this cookbook for over fifteen years. I've prepared over twenty of the recipes and have not yet found a bad or mediocre one yet. In fact, I prepare several of them regularly enough to call them my cooking favorites.
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10 of 10 people found the following review helpful By Linda Blair on June 26, 2008
Format: Hardcover
I am so glad I purchased this cookbook. I've made over a dozen recipes from it, and they've all been excellent. There is an extremely wide variety of soups and stews included, from all over the world. I highly recommend this cookbook. I live in a rural area, so for some recipes, it is difficult to locate certain ingredients unless I order online. But we love to try a variety of food, so for us it is not a big deal. I am very pleased with my purchase.
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4 of 4 people found the following review helpful By Timothy C. Ely on June 6, 2012
Format: Hardcover
This book is fantastic- starting at the back of the with two easy but very good breads to accompany a soup or stew---that was what launched me on my ''Clayton'' collection and bread baking. I would like to meet him and thank him for his bread books as well as this great array of soups. The stocks alone are worth the price and it seems with a thoughtful node to the french tradition,that they all work and work for american kitchens. I like the design of the book and the obvious enthusiasm and style of writing with a small tale of where the recipe came from. So often that information is lost and something as simple as ''here is a recipe from my aunt'' tends to ground things beautifully. I am a fan of chicken and fish soups and this collection did not disappoint nor were they so basic that they did not excite. I think I have made about 45 recipes and gradually they get memorized and become more personal. I love all of Bernard's books, love the travel tales of gathering the recipes and inspirations. I will continue to work from this book for a long time yet. Cheers!
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2 of 2 people found the following review helpful By Anthony D. West on February 7, 2011
Format: Hardcover Verified Purchase
I really enjoy this cookbook. It is simple, straightforward, easy to read, has recpies that range from easy to fairly complicated.

Whatever it is that makes one cookbook better than another this one has.
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Format: Hardcover
If you want to rush thru making a pot of soup, chili, or stew, all you need are three things: a can opener, a microwave, and a container to hold the soup while it's cooking. If on the other hand, you want to do it right, you need lots of time to do the prep work, and lots of patience for the watching, waiting, and seasoning, The Pedernales River Chili con Carne is my go-to chili for eating or for topping hot dogs. Today's soup was Country-Style Cabbage and Pork. I served it with French Country-Style bread (from Paula Wolfert's "Cooking of SouthWest France"), and now I just want to curl up and take a nap. A good beer or red wine to drink would have been perfection.
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Format: Hardcover Verified Purchase
I have loved every recipe I have tried from this cookbook, and I even purchased three copies for relatives as gifts. I knew that Bernard Clayton's bread cookbook had won the James Beard award, so expected this book to be wonderful also. It did not disappoint me in any way. The stories that accompany the recipes are very interesting. A must have for anyone who loves to make and eat delicious soups!
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