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Soups, Stews & Chilis Hardcover – October 1, 2010


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Product Details

  • Hardcover: 368 pages
  • Publisher: Boston Common Press; 1St Edition edition (October 1, 2010)
  • Language: English
  • ISBN-10: 1933615621
  • ISBN-13: 978-1933615622
  • Product Dimensions: 11.1 x 8.7 x 1 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #46,803 in Books (See Top 100 in Books)

Customer Reviews

Best recipe books ever.
Margaret Rogers
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.
Sarah Fiore
I've only tried one recipe from this book so far, and it's a keeper.
Eallu

Most Helpful Customer Reviews

26 of 26 people found the following review helpful By Mar on December 19, 2010
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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23 of 23 people found the following review helpful By steele on October 26, 2012
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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16 of 16 people found the following review helpful By Vermeer fan VINE VOICE on September 30, 2012
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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11 of 11 people found the following review helpful By B. J. Lewis VINE VOICE on February 16, 2013
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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19 of 22 people found the following review helpful By Midwest Book Review on December 10, 2010
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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44 of 59 people found the following review helpful By N. Miller on December 13, 2011
Format: Hardcover
SOUPS, STEWS AND CHILES FROM COOK'S ILLUSTRATED.
My one star does not refer to the recipes; the recipes work! My complaint has to do with the color of the print. This book gives me eye strain. Light gray print makes it difficult to read if you don't have the sharpest eyes, or if you are reading through prescription glasses. The American Culinary Institute uses the same gray--difficult to see--print, and that's why I stopped buying their books. This is the last book I will buy from Cook's Illustrated.
If you don't have the best eyes in the world, try going on line for your recipes and using your own printer.
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2 of 2 people found the following review helpful By Sarah Fiore on August 5, 2013
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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2 of 3 people found the following review helpful 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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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.

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