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Continuing my rant against authors who make very short "books" which are really nothing more than extended pamphlets or at most a chapter. This "book" contains 12 soups. Why not expand the book into a book and have a lot of soup recipes. It would sell for substantially more.
My other rant is it is inexcusable not to have a picture of every recipe in the book because there is no cost to add it like in print books.
I also take issue with her French Onion soup recipe and browning 21/2 lbs of onions in 2 tbsp of butter, really, not enough. The other thing is that she says to cook the onions for 3 minutes. Wrong, classic French Onion soup is made with carmelized well browned onions which give it its rich golden brown color. This takes about 30 minutes. She also makes stock in under 30 minutes when most cooks know that you need to let stock simmer on the stove or crock pot for 6-12 hours.
Having said the negative let me also say that I appreciate the measurements being in both grams and pounds. I also appreciate the Arial sans serif font. I am sick to death of New Times Roman for all the Kindle books. It makes them look all the same.
John Wilder is a former executive chef and caterer. He changed careers and is now a marriage, relationship and sexual coach. He is also the author of a soon to be published marriage and sexual self help book being published in January 2013
As an armchair cook and avid collector of cook books and recipes, I have to say that all of these soups sound yummy and relatively easy to make. In fact, I plan to buy some of the ingredients currently missing in my kitchen to try one right away. Easy to find ingredients (except perhaps for garam masala--for which I had to do an internet search) translated in both lb. & kg., oz. & g. and pints & ltrs. measurements--make this a very usable addition to my collection.
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