Vegetarian Soup Cuisine: 125 Soups and Stews from Around the World [Paperback]

Jay Solomon (Author)

Book Description

Publication Date: December 13, 1995

Hearty, substantial chowders for cold wintry days. Light, tangy
gazpachos for twilight suppers al fresco. Creamy bisques for the first
blustery days of fall. Take full advantage of each season?s freshest
ingredients, with these 125 irresistible ways to make soups and stews everyone will love, year-round. Recipes include:AUTUMN
Spicy Pumpkin and Moroccan Couscous Stew

Sante Fe Chile, Corn, and Squash Chowder

Curried Squash and Autumn Greens Bisque
WINTER
Tomato Tortellini Soup

Red Cabbage Borscht

Colorado Anasazi Bean ChiliSPRING
Mexican Tortilla and Corn Soup

Artichoke and White Bean Stew

Wild Mushroom and Barley Soup
SUMMER
Roasted Garlic and Yellow Squash Chowder

Gardenfest Gazpacho

Calypso Fruit SoupPlus: Focaccia, Chipotle Cornbread, Garlic Croutons, and other fabulous soup companions!

With influences from Japan to Provence and virtually everywhere in between, Vegetarian Soup Cuisine will give even the most eclectic cooks fresh additions to their soup repertoire. About the AuthorJay Solomon is the author of Vegetarian Rice Cuisine and Lean Bean Cuisine (both Prima). He lives in Ithaca, New York.

Editorial Reviews

From the Inside Flap

Hearty, substantial chowders for cold wintry days. Light, tangy
gazpachos for twilight suppers al fresco. Creamy bisques for the first
blustery days of fall. Take full advantage of each season?s freshest
ingredients, with these 125 irresistible ways to make soups and stews everyone will love, year-round. Recipes include:AUTUMN
Spicy Pumpkin and Moroccan Couscous Stew

Sante Fe Chile, Corn, and Squash Chowder

Curried Squash and Autumn Greens Bisque
WINTER
Tomato Tortellini Soup

Red Cabbage Borscht

Colorado Anasazi Bean ChiliSPRING
Mexican Tortilla and Corn Soup

Artichoke and White Bean Stew

Wild Mushroom and Barley Soup
SUMMER
Roasted Garlic and Yellow Squash Chowder

Gardenfest Gazpacho

Calypso Fruit SoupPlus: Focaccia, Chipotle Cornbread, Garlic Croutons, and other fabulous soup companions!

With influences from Japan to Provence and virtually everywhere in between, Vegetarian Soup Cuisine will give even the most eclectic cooks fresh additions to their soup repertoire. About the AuthorJay Solomon is the author of Vegetarian Rice Cuisine and Lean Bean Cuisine (both Prima). He lives in Ithaca, New York.

About the Author

About the Author
Jay Solomon is the bestselling author of Vegetarian Rice Cuisine, Vegetarian Soup Cuisine, Lean Bean Cuisine, Seven Pillars of Health, and Great Bowls of Fire (all from Prima). A chef and restaurateur, he is a frequent contributor to several magazines, including Vegetarian Times and Restaurant USA.

Product Details

• Paperback: 288 pages
• Publisher: Prima Lifestyles (December 13, 1995)
• Language: English
• ISBN-10: 0761501908
• ISBN-13: 978-0761501909
• Product Dimensions: 8.4 x 5.5 x 0.8 inches
• Shipping Weight: 9.6 ounces
• Average Customer Review: 4.8 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #598,478 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

5.0 out of 5 stars An excellent cookbook and a must for any vegetarian shelf!, January 24, 2002

By 

Tammi L. Coles "book group moderator" (Berlin, Germany) - See all my reviews
(REAL NAME)   

This review is from: Vegetarian Soup Cuisine: 125 Soups and Stews from Around the World (Paperback)

I was compelled to write this review (my first on Amazon) because I wanted to let others know how fundamental this cookbook has become for my kitchen. I bought this book off the shelf at a Borders (sorry Amazon!) when a friend of mine spotted it there-- just what I was looking for and the instructions seemed to be written in a straightforward manner. My first attempt was the GardenFest Gazpacho, which I made one 4th of July weekend. It got great reviews 'round the table. I later tried the Roasted Sweet Corn and Sweet Potator Chowder, to which I can just say "wow." And those were just the summer soups. As I type this, the Moroccan Lentil and Kale Stew is simmering on the stove... Although the author recommends fresh ingredients, I have substituted canned and frozen plenty of times with fine results. Although I haven't tried them, the author does also include breads and other treats to accompany the dishes. I heartily recommend this cookbook to those who can already picture a hot bowl of stew, a mug of cider and a blissful evening to enjoy both.

3 of 3 people found the following review helpful:

4.0 out of 5 stars very good!, May 18, 2001

By A Customer

This review is from: Vegetarian Soup Cuisine: 125 Soups and Stews from Around the World (Paperback)

The book is well written, easy to follow,will be liked by the experts and novices alike.The author uses low-fat alternatives to cream and whole milk,in addition a large variety of veggies and spices. I have picky eaters at home, and now I get them to eat lots of healthy food and love it as well. The parts I found difficult were some ethnic recipes. Not all grocery stores carry those ingredients, and the one we have locally is regarded as well-stocked. Nevertheless, I think this is an excellent addition to my recipe collection.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Best Cookbook I own!!!, August 13, 2007

By 

C. P. (Crestline, CA USA) - See all my reviews

This review is from: Vegetarian Soup Cuisine: 125 Soups and Stews from Around the World (Paperback)

A few years ago I got this book as a gift and haven't stopped using it since. The soups are fantastic! They are easy and healthy and a fantastic way to fall in love with soups and fresh food! The recipes are inspired from all over the world. The directions are simple and easy to read while you are cooking. And my favorite part of the book: it is organized into seasons. On a cold night have Curried Spinach and Potato Stew. On a hot summer night try some Garden Gumbo. It really highlights what is in season. I use water for the vegetable stock for all the recipes and they have been very filling without the need for meat, or chicken base.

I highly recommend this book!