Soup is the blood in Barbara Kafka's veins. "When I am tired and want comfort," she writes, "or when I want to share happiness, or just when I want something full of flavor, my first desire is soup." It is through soup that Kafka embraces the generations of her family, her husband's family, the families of her children's spouses. It is through soup that Kafka embraces the world. "Every culture has its soups and the soups may be said to represent them."
The book begins with a brief overview of technique ("How to Boil Water"), then drops right into a section she calls "Family Soups." Here are the soups Kafka identifies with her grandmother and mother (Chicken Soup and Split-Pea Soup, respectively), her husband (Winter Duck Soup), her own youth (Gazpacho), her adult nature (Veal Soup with Fennel), as well as soups linked to other members of her family. It's as personal as looking through the Kafka family photo album with the author at your side.
From that base, Ms. Kafka moves on to the world of soups, be they of a vegetable nature, or those that rely on various birds or meats or seafoods. She winds down with stocks, noodles, dumplings, sauces, and the like.
It's a masterful production: simple, clear, uncluttered, direct, and thorough. It's a book that opens the senses to the world much as the steam rising off a bowl of lovingly made soup. --Schuyler Ingle
Barbara Kafka always delivers, and this book is no exception. I've made a slew of the recipes already - easy to follow, and a great read. Read morePublished 12 months ago by DanniiM
Very pleased with this book, which I bought as a gift. Her personal comments were fun to read and she made the recipes very simple to follow and execute.Published 20 months ago by jhanderson
I choose this book because it has recipts from Ecuador which is where I am from. Also because I gave my daughter-in-law one because she want to make soups from Ecuador. Read morePublished 21 months ago by Dolores Atherholt
Years ago I got this book from the library, and liked it so much I had to have my own copy. Barbara Kafka offers a very broad variety of soup recipes from the very basic to the... Read morePublished on March 20, 2011 by Victoria Miller
I was suspicious of this woman when she wrote a food column for Vogue magazine and praised iceburg lettuce. Read morePublished on April 1, 2002
Because Ms. Kafka was at Vogue for so long, I assumed (wrongly) that this book would be divine. I have made about 5 soups from this book, 4 of which my husband simply refused to... Read morePublished on October 17, 2000
I could not find a single recipe that I would use. Either they contained odd ingredients or the entire recipe did not sound edible. Read morePublished on February 21, 2000 by Sharon Quaill