The recipe range is vast. In 10 chapters that cover all the soup bases, including yogurt, bread, and fruit mixtures, Peterson offers an encyclopedic dish array. Among the entries new to this edition are Roast Garlic and Acorn Squash Soup, Thai-Style Hot and Sour Blue Crab Soup, and Dried Fruit Soup, a traditional Swedish specialty. Especially noteworthy is Peterson's introductory section on ethnic soups; a section offering strategies for reducing a soup's fat content (don't let meat broths boil, which homogenizes fat and liquid); and advice on what to drink with soup. With 40 color photos taken by the author, an equipment guide, and a useful chart for soup improvisation, the book is better than ever and a must-have for any kitchen library. --Arthur Boehm
The perfect gift for anyone who loves the simple hot soup on a cold blustery morning.
I do like the recipes in the book, but more often his techniques are being applied to other recipes vastly improved by my new ability to make a good stock.
If you are soup obsessed like me, this book is well worth buying and will become an invaluable source of information for you.
Title says it all, this is what you need if you need to make the best soups in the world.Published 1 month ago by Michael T. Lawson
James Stewart provides a deeper understanding of the whole process of selecting ingredients and the associated cooking process or processes... Read morePublished 9 months ago by Ronald Wayne Hughan
A pretty big fan of soups in general but I was amazed at just how many soups are in this book! All different cultures and flavors. Read morePublished 10 months ago by zack
I received this book as a gift, but would probably never have chosen it myself. I like the author's writing style well enough. Read morePublished 10 months ago by Just Terry
I'm still perusing this but for my family, I'm not seeing much I'd like to make. I'm trying to like this book, it had so many good reviews. Read morePublished 11 months ago by seriouscoffeedrinker
don't know why this is considered the bible of soup books....learnt more by watching a street vendor in a VietnamPublished 11 months ago by nathan
A couple weekends ago, I made a chicken noodle and an Indian-style corn soup. Both were delicious, if I do say so myself! Read morePublished 13 months ago by M. Schaeffer
Though the book is large, the contents are well-ordered and the recipes doable. This tome is also a philosophy of soup: history, beginnings, primary ingredients and how to become a... Read morePublished 14 months ago by Michael Drouilhet