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The Soupbox Cookbook: Sensational Soups for Healthy Living Hardcover – December 13, 2012


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The Soupbox Cookbook: Sensational Soups for Healthy Living + New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup + Soup of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year
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Editorial Reviews

About the Author

Dru Melton (Chicago, IL) has been in the restaurant industry his whole life and started working in the kitchen at a young age with his grandmother and mother, a restaurant industry veteran. He went on to the Cooking & Hospitality Institute of Chicago and has taken his cooking influence equally from top Chicago chefs and his small town farm upbringing in Chillicothe, Illinois, that emphasized fresh, wholesome and locally produced ingredients. He has 25 years of restaurant experience and been everything from the busboy to head chef and is now the general manager of The Soupbox. Jamie Taerbaum started The Soupbox in 1995 on a shoestring and has grown it into the most popular and best-reviewed soup restaurant in the city. It has been featured in practically every major network and newspaper in the Chicago, including ABCÆs Hungry Hound, and now has a second location in the River North section of Chicago. www.soupbox.com Dru Melton (Chicago, IL) has been in the restaurant industry his whole life and started working in the kitchen at a young age with his grandmother and mother, a restaurant industry veteran. He went on to the Cooking & Hospitality Institute of Chicago and has taken his cooking influence equally from top Chicago chefs and his small town farm upbringing in Chillicothe, Illinois, that emphasized fresh, wholesome and locally produced ingredients. He has 25 years of restaurant experience and been everything from the busboy to head chef and is now the general manager of The Soupbox. Jamie Taerbaum started The Soupbox in 1995 on a shoestring and has grown it into the most popular and best-reviewed soup restaurant in the city. It has been featured in practically every major network and newspaper in the Chicago, including ABCÆs Hungry Hound, and now has a second location in the River North section of Chicago. www.soupbox.com
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Product Details

  • Hardcover: 256 pages
  • Publisher: Race Point Publishing (December 13, 2012)
  • Language: English
  • ISBN-10: 1937994066
  • ISBN-13: 978-1937994068
  • Product Dimensions: 8.8 x 1 x 10.8 inches
  • Shipping Weight: 2.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (31 customer reviews)
  • Amazon Best Sellers Rank: #249,560 in Books (See Top 100 in Books)

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Customer Reviews

4.6 out of 5 stars
5 star
74%
4 star
19%
3 star
0%
2 star
6%
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See all 31 customer reviews
Recipes I have tried so far turned out amazing!
samantha stacy
This is a great book with a wide variety of soups to choose from.
Rh2013
Love love love Soupbox and love love love this cookbook! :)
M. Kautz

Most Helpful Customer Reviews

28 of 29 people found the following review helpful By I Do the Speed Limit TOP 500 REVIEWERVINE VOICE on January 13, 2013
Format: Hardcover Verified Purchase
I am a soup lover. I have a passion for cooking. I have 13 other "soup" cookbooks taking up a whole shelf in one of my bookcases at home. I have a soft spot in my heart for all things Chicago. It should be no surprise that I ordered this particular book as soon as it became available--in fact, I pre-ordered it.

I've not been disappointed. I think this is the best soup cookbook to come out in a long time. It puts Mr. Sunday's Soups to shame--really. It stands above Deborah Madison's Vegetable Soups, and is way more useful than Barbara Kafka's Soup: A Way of Life.

There are a LOT of soup recipes in this book. Eating-wise, they will appeal to all ages; cooking-wise, they will appeal to all experience levels. There are soups for any weather and any season. The recipes will convince you that the authors are totally dedicated to the Chicago area and the farmland around it. Even the "ethnic" recipes have been tweaked to Chicago standards. You might be tempted to debate the authenticity of the gumbo or the Texas chili or the Ukrainian borscht, or the Thai curry, but you'll be way outnumbered! Whatever, the recipes work for me: I enjoy the variant and the simplicity within the complexity of the flavors that make up these recipes. You'll find a lot of nuanced-flavor, even though the ingredient lists are shorter, than they are long.

I must say that it's been a long time since I've been to Chicago, so I am not a fan or groupie of the Soupbox. I need to say that when the author reminded me of the Safehouse in Milwaukee--he won my heart. When he mentioned that they buy their herbs and spices from The Spice House (a store I started patronizing back in the 70's and continue to buy from online almost 40 years later--well, he won my stamp of approval.
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9 of 11 people found the following review helpful By Paul VanMetre on December 18, 2012
Format: Hardcover
I've always been a fan of the Soupbox restaurants in Chicago. Picked up a copy for myself as soon as I heard it was released. The book itself is gorgeous. The amount of recipes contained in here is almost intimidating (in a good way). The intro for each recipe are such nice pieces from the chef that I could just read it cover to cover in an armchair; they really lend character and depth to each soup. I picked up several more copies for xmas gifts. LOVE IT.
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3 of 3 people found the following review helpful By Chicago Book Addict TOP 1000 REVIEWERVINE VOICE on December 3, 2013
Format: Hardcover
I picked this up after eating soup at the Soupbox restaurant. They make some incredibly delicious and intensely flavorful soup, but it can also be a wee bit pricey, so I when I saw they had a cookbook available I was hopeful that I could make equally delicious soup at home and for a fraction of the price. And I was right. This book features many of the popular soups they sell at their restaurant and they also taste incredibly close to the real thing. (This is worth mentioning because some recipes don't translate well when they go from commercial to home kitchens. Though if you are buying this with a specific soup in mind you may want to check the index to make sure it is included as there are some soups I have seen on the restaurant menu that are not in the book.) I especially like that there is a good balance of classic recipes (such as Authentic Mexican Tortilla Soup, Broccoli & White Cheddar Soup, and Classic Chicken Noodle Soup) and more innovative recipes (like Spicy Mayan Chicken Enchilada Soup, Curried Shrimp Soup with Mango, and Roasted Garlic Scape Bisque). The book also draws from a good range of ethnic influences and ingredients so it feels varied and like a diverse mix of recipes. If you are health conscious you will also appreciate that most of the creamy soups are made with whole milk rather than cream or half and half like other cookbooks I've used.

My only nit about this book and the reason it is a 4-star book and not a 5-star book for me is that sometimes the ingredients specified and directions were a bit ambiguous for my taste. I think an intermediate or experienced cook wouldn't have a problem improvising in these circumstances or assuming what the author wants them to do. However, I could see this being frustrating for a beginning cook.
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5 of 6 people found the following review helpful By Nikki Devensky on January 30, 2013
Format: Hardcover Verified Purchase
I am really enjoying cooking my way through this cook book. So far everything I've made has turned out delicious.

The Roasted Chicken Florentine came together for a quick and easy mid week meal. I appreciated how it came out creamy, but didn't use any heavy cream. My kids liked it so much I threw it in their thermos for lunch the next day.

My husband was a huge fan of the Italian Wedding Soup. I liked how the book gave you the method behind cooking meatballs in soup so they don't become hard. It was a nice little tidbit I can use for other recipes in the future as well. In fact, my favorite part of this cookbook is how many little soup cooking tidbits they give you. It will help you become a better cook.

After reading that the author entered chili contests I had to try his recipe for Roadhouse Beef Chili. It was absolutely delicious and again, very simple to make.

A few of the recipes I found a bit vague. For example, if they tell you to use 1/2 teaspoon of basil, is it dried or fresh? I decided if I had fresh I would use it, and if not I would use dried. The funny thing is that the recipes are all very forgiving, so it didn't matter in the end if you used exact measurements.

I highly recommend this book if you are a soup lover, live in a cold climate, or like to eat healthy.
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