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The Daily Soup Cookbook Paperback – November 10, 1999

4.6 out of 5 stars 67 customer reviews

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Editorial Reviews

Amazon.com Review

The meal-in-a-bowl brews at the Daily Soup, a Manhattan food chain, excite customer devotion. Now Leslie Kaul, the stores' executive chef, along with the owners, offer The Daily Soup Cookbook, a collection of 200 favorite recipes for soups, stews, and stocks. These straightforward formulas, drawn from a globe-spanning repertoire, will please cooks of all kinds, from beginners to the accomplished.

Organized by ingredients such as vegetables, beans, grains, and fruit, the recipes include old favorites like French Onion and Chicken Matzoh Ball soups, as well as less familiar brews such as Jamaican Pumpkin soup, Shrimp and Scallop Seviche, and Poblano Corn Chowder. In addition to a chapter devoted to chilis---Braised Pork Chili with Black Beans and Corn is a particular winner--the authors provide notes on ingredients and techniques, historical asides, and a series of tongue-in-cheek sidebars, offering, for example, the Periodic Table of Soups and Baby Names for the New Millennium ("Art E. Choke" is one). If these digressions aren't always apt, there are always the soups, with several pièce de résistance examples--Peking Duck; Lamb, Artichoke, and Rosemary Stew; and Saffron Mussel soup--guaranteed to please. A final section on stocks provides basic soup building-block information, and Things to Do with Leftover Soups offers next-day options, should any of the delicious bowls not be devoured instantly. --Arthur Boehm

From Library Journal

Daily Soup is a popular New York City chain that sells an ever-changing menu of main-dish soups. Close to 200 of their recipes are gathered in their cookbook, mostly organized by main ingredient (plus "Really Delicious Soups That Didn't Fit into Any Chapter"). Wild Mushroom Artichoke Soup, Poblano Corn Chowder, and Bahian Seafood Stew are just some of the wide-ranging, often unusual choices. Recommended for area libraries and other larger collections.
Copyright 1999 Reed Business Information, Inc.

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Product Details

  • Paperback: 272 pages
  • Publisher: Hachette Books; 1 edition (November 10, 1999)
  • Language: English
  • ISBN-10: 0786883006
  • ISBN-13: 978-0786883004
  • Product Dimensions: 8 x 8 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (67 customer reviews)
  • Amazon Best Sellers Rank: #619,032 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
I craved Daily Soup concoctions in NYC, although they were pricey. Alas, this Summer, The Daily Soup closed its retail locations and sold its name to another company. But at least we are left with their bible, the book of soup recipes. Definitely a keepsake. Some say there are four basic soup categories: broth, clear, pureed, and thick. The Daily Soup broke these rules of combined the categories. Therefore, the books chapters are grouped into vegetable, corn, tomato, rice, bean, chili, lentil/pea, cheese, and coconut to name a few. The book includes recipes and stories, as well as recommendations of films and music to watch and listen to as your cook and eat. The standouts SOUPS are; a diary free, lowfat Borscht, Jamaican Pumpkin, Roasted Eggplant Parmesan, Yucatan Chicken Lime, Wild Mushroom barley, Chicken Matzoh Ball (sinker balls), Mexican Tortilla soup, Mexican Posole, Poblano corn chowder, New Zealnd Sweet Potato chowder, Cuban black bean, Chili Con Carne, Cincinnati Chili (ala skyline), 4 bean veg chili, indian black chili, Moroccan lamb stew, indian yellow split pea soup, senegalese with peanut soup, veg gumbo, and watermelon with chicken. My faves are Mulligatawny, Mulligatawny with lentils, and Tuscan multibean. The book also includes their Periodic Table of Soup Types, and nine recipes for veg, chicken, and fish based soup stocks
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Format: Paperback
I bought this book after reading some of the reviews here and I have to agree with them. I made the salmon chowder and senegalese peanut soup, and they tasted like something from a gourmet restaurant. I have never made such perfect soups.
However, these are very expensive and time-consuming recipes. If you follow them exactly, you'll get excellent soup. You'll also spend lots of money on ingredients and about two hours chopping, chopping, chopping to make the vegetable stock, then more chopping to make the actual soup. I nearly lost my mind (and about 35 minutes) grinding a pound of salted peanuts into a paste with a blender, only to realize: Couldn't I have achieved this by buying natural, unsugared peanut butter? Couldn't I have purchased that vegetable stock from Imagine Foods? (Maybe not. After the aforementioned hours of chopping, you might not want to risk [messing] up the whole dish with a substitution. And when you need 12 cups of stock, buying it makes it even more expensive).
Anyway, I would recommend this book to a friend. Especially a rich, single friend.
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Format: Paperback
I don't know about you, but I can eat soup morning, noon, and night -- in the summer, spring, fall and winter!
To me, soup makes me feel better, warms us my house and my soul. Maybe it reminds me of being a kid or of my grandmother -- either way I think it has the same effect on everyone!
(PS: Did you know that "lentil soup dates back to 8,000 BC"?)
Anyway, In the How to Use this Book section, you will learn Good Cooking Requirements, Ingredient Familiarization, Organization, Taste, Time, and most importantly -- Love!
(PS: Did you know that "Hands are for whenever tools don't work; Fingers are for whenever hands don't work; and as far as your Tongue is concerned -- if the soup doesn't touch your tongue often enough, it's unloved!")
The Daily Soup Cookbook starts off with recipes containing veggies, tomatoes, and rice, then goes on to grains, pasta, bread, corn, potatos, the very thoughtful -- music recommendations while cooking your soup, beans, chili, another thoughtful entry -- movies to rent while eating your soup, lentils and peas, nuts, coconuts, cheese, a periodic table of soups (a must see, I could never explain it), fruit, the very clever -- Soup Personals (another must see), roux (pronounced roo), and finally, Really Delicious Soups that Didn't Fit into Any Chapter!
My favorite parts of the book include: Things to do with Leftover Soup (very helpful for families), Baby Names for the New Milliennium (i.e., Girls: Saffron, Pumpkin; Boys: Stew, Penne, and the best -- Art E. Choke); and of course, the fact that this all started in a small East Village, NY kitchen.
For an East Coast chick like myself -- this book is like a warm, aromatic bowl of soup!
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Format: Paperback Verified Purchase
Based on the previous 5 star reviews, we bought this book because we love soup. I believe that a cookbook is only as good as the first few recipes you try. First one we tried last week was Pablano Corn Chowder. It was good, but not nearly as good as the corn chowder served around the corner at our neighborhood coffee shop. The recipe calls for adding in the fresh corn sliced off the cob. Basically you end up with crisp corn floating in a heavy cream and cheese broth, which is OK. I prefer pureeing half the corn to give it more of a corn cream base instead to make the soup smoother. 2nd recipe we tried for a party last weekend was Thai Chicken with Ginger and Coconut. This recipe was a weird fusion mix that didn't have the flavor of Thai at all. It called for a whole can of tomatoes (28oz), that turned the entire broth into a tomato base and that was all we could taste after the other ingredients were added. A few tablespoons of tomato paste should have been the most added or a fresh tomato, since the can of tomatos overpowered the soup. Also, it called for a whole chicken which was way too much for the amount of broth in the soup. The worst part of the recipe, however, was the direction given to puree the following items together: garlic, ginger, lemongrass, sugar, curry paste & salt in a blender or food processor. Anyone who has cooked Thai should know that lemongrass prepared in a food processor is not a good idea. It's not a chewable item, so you end up with many hundreds of chards of lemongrass. We saved the dish by getting out our strainer & straining the lemongrass chards out of the soup base. We also ended up having to add more curry paste, a stalk of lemongrass to the broth, remove the tomatoes, add in additional lime juice, etc to save the dish for the party.Read more ›
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