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Soups, Stews, and Chilis Hardcover – October 1, 2010

4.2 out of 5 stars 34 customer reviews

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Editorial Reviews

About the Author

This book has been tested, written, and edited by the test cooks, editors, food scientists, tasters, and cookware specialists at America’s Test Kitchen, a 2,500-square-foot kitchen located just outside Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine, the public television cooking shows America’s Test Kitchen and Cook’s Country from America’s Test Kitchen, America’s Test Kitchen Radio, and the online America’s Test Kitchen Cooking School.
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Product Details

  • Hardcover: 368 pages
  • Publisher: Cook's Illustrated; 1St Edition edition (October 1, 2010)
  • Language: English
  • ISBN-10: 1933615621
  • ISBN-13: 978-1933615622
  • Product Dimensions: 8.8 x 0.8 x 11.2 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #37,324 in Books (See Top 100 in Books)

More About the Author

America's Test Kitchen is a 2,500 square foot kitchen located outside of Boston. It is the home of Cook's Illustrated and Cook's Country magazines and is the workday destination for over 3 dozen test cooks, editors and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to our public television show, America's Test Kitchen.

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I wanted a good basics for soups and this delivers big time. I did not believe you could make beef soup without bones, roasting etc. Their beef broth was the best I have ever made or bought And it was so easy. The book was worth the cost just for the shortcuts. Buy this!
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Format: Hardcover Verified Purchase
As someone who cooks a lot and is not hesitant to invent recipes, I love this book. It's designed to appeal to those of us who ask "Why does this taste like this?" and "suppose I tried this?" and "What in the world is this ingredient doing for this recipe?" Top recommendation! It earns a star spot in my collection.
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Format: Hardcover
I love the fall and the opportunity to sit down with a good homemade soup, a side salad and a hunk of well made bread. Cook's/America's Test Kitchens has already made those tasty soups, stews and chowders nine ways to Sunday in every possible permutation and the recipes published together in this cookbook will please without fail. I use their lentil, Pittsburg wedding and Italian vegetable soup recipes on a regular basis and they always garner praise. If you tire of the standard fare, you can always try the osso buco, chicken paprikash or thai-style chicken curry soups.

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.
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Format: Hardcover Verified Purchase
Last night I made the "Pork Stew with Brandy, Fennel, and Prunes", page 235, using the library copy I had borrowed. This morning I ordered the book. Need I say more?
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Format: Hardcover
Soups, Stews & Chilis comes from dedicated cooks and editors who literally prepared over 4,000 pots of soup, stews and chilis to gather the best of their labors for this book. It offers ways to make standard recipes better and easier, from simmering ground beef to produce a meaty base to making quick soups that can be served in half an hour, from scratch. A top pick for any culinary collection seeking foolproof recipes.
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Format: Hardcover Verified Purchase
This cookbook gives detailed directions for every recipe, explains why each one works, and gives pages of helpful hints and ways to avoid common pitfalls. From instructions on fresh herbs to making broth to making breads to accompany the soup, this cookbook is mine of information!
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Format: Hardcover Verified Purchase
A few years ago my husband scheduled to undergo a surgery that put him on a completely liquid diet for a full month, and since I had zero experience making soups or broths, I bought this cookbook so that I could provide a variety of liquid foods. This book proved to be invaluable to me during this period, although I was limited at that time soups that were either pureed or wouldn't suffer too badly from being food-processed within an inch of their lives, regardless of whether or not the recipe call for it. After my husband's recovery, however, (which went very smoothly and without a hitch, thank you), we discovered a dazzling array of new soups and stews through this cookbook, many of which have become much-beloved staples in our household. Not only does this book teach you how to make soups, stews, and chilis, but it also has product review sections so you know what’s best for your recipe, and more that teach you how to clean and prepare ingredients that you may otherwise not be familiar with. This is a standard thing for Cooks Illustrated to do, but since I was not subscribed to their magazine at the time, these informative sections really blew my mind! This cookbook has taught me so much and brought so many new, amazing foods into our lives. I recommend it to absolutely everyone, and I’ve even started giving these away to friends who are getting married. If you’re thinking about getting this, you ABSOLUTELY should!
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By Eallu on February 19, 2013
Format: Hardcover Verified Purchase
I've only tried one recipe from this book so far, and it's a keeper. You can always count on the folks at Cook's Illustrated to pay close attention to all aspects of a dish; they've explored it. Thoroughly.
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.
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