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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
Bought as a friend has used this for years. I have made some things which are great. Mostly there is quite a bit of prep but usually worth it. We live on soups in the winter. Read morePublished 19 days ago by Bittersweetgsp
Great book, my sister loves it. She has every cook book imaginable and loved this one as a birthday gift. She made broccoli coup from this book and gave it rave reviews.Published 1 month ago by Amazon Customer
I didn't like this book, it is written for experienced cook, I passed it on to a friend who works as a sous chef and it is his favorite book,Published 2 months ago by Amazon Customer
If you like great soups then this is a MUST own........... Just wish I had time everyday to make some soup from this book.. Read morePublished 9 months ago by Dean
Im not sure that i would have bought it if I had thumbed through it firstPublished 11 months ago by Patty Banker
Disappointed there was not many pictures. I like to see what I am putting time and energy into.Published 12 months ago by janet
Title says it all, this is what you need if you need to make the best soups in the world.Published 14 months ago by Michael T. Lawson