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Soups, Stews, and Chilis Hardcover – October 1, 2010
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Top Customer Reviews
Sprinkled throughout the cookbook are Cook's Illustrated hints for the best balsamic vinegar, how to butcher a chicken, what your kitchen essentials should have in stock and alternate spices or ingredients to use the same basic recipe and give it a new feel and taste. A 16 page color spread of some of the soup recipes can pique your courage to try something new and show you what to expect when doing so.
My fall and winter go-to cookbook.
Since it's been a pretty cold winter and I cook on a wood burning stove, soup and bread just make a lot of sense for us. The rest of the book makes for great reading, and promises to yield just as tasty results as the beef and barley soup we recently enjoyed. If you enjoy finding out about the minutia behind good cooking, you'll like this book. If you just want good recipes, you'll like this book.
Most Recent Customer Reviews
I returned it only because it was not as I thought it would be. The soups were not something I would make or may be ones I already have. Read morePublished 11 months ago by Dee G. Gits
We tried a few recipes from the book and they turned out OK, but they didn't appeal to our taste. An expensive book for only average food.Published 11 months ago by Luanne Long