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The Whole World Loves Chicken Soup: Recipes and Lore to Comfort Body and Soul Paperback – December 1, 2000

4.2 out of 5 stars 6 customer reviews

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Editorial Reviews

Amazon.com Review

Literate, sybaritic, ecumenical. Uplifting to body and spirit. The Whole World Loves Chicken Soup, Mimi Sheraton's timeless study on what some consider the elixir of life, is all of these. This comprehensive treatise on what is arguably one of the world's ubiquitous dishes includes what kind of chicken and pot to use to be sure your soup will be golden rich and lean. Along with over 100 recipes for chicken-based soups and a full panoply of dumplings, meat balls, noodles, and piroshiki to go with them, this book is also studded with historical, geographic, and cultural tidbits. If you wonder how much can be done with a bird simmered in liquid, the chapters on soups from Latin America, the Middle East, Sub-Saharan Africa, and Asia are edifying. Sheraton's passion, warmth, generosity and meticulous attention to accuracy make this book a culinary classic. --This text refers to an out of print or unavailable edition of this title.

From Booklist

Jewish yentas may be famous for their chicken soup, but they aren't the only ones who know how to cook up a savory broth. So says veteran cookbook author Sheraton, who looks to her Jewish roots as well as to places as far flung as Italy, Scotland, Nigeria, and Aruba for some of the recipes in this very special volume. After a lesson in "basic soupmanship" that even experienced cooks will appreciate, Sheraton jumps to her home court, providing soup versions from Jewish traditions, complete with recipes for kreplach and matzo balls. Then it's on to everywhere else for intriguing chicken-based soups (and accompaniments), ranging from chicken and eggplant and moldavian sour soup to baked chicken custard and Aztec tortilla soup. With a text as lively as the recipes, this will be great for well-used cookery collections. Stephanie Zvirin --This text refers to an out of print or unavailable edition of this title.

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Product Details

  • Paperback: 240 pages
  • Publisher: Warner Books (December 1, 2000)
  • Language: English
  • ISBN-10: 0446676497
  • ISBN-13: 978-0446676496
  • Product Dimensions: 8.2 x 0.6 x 9.2 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #2,316,335 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover
Have a cold, wanna feel better? Feeling fine, but wanna feel warm inside? Feeling warm inside, but wanna feel soothed and relaxed? Then it's time for -- The Whole World Loves Chicken Soup!
In The Whole World Loves Chicken Soup, you'll find 11 chapters of soup recipes from the US, Latin America, the Caribbean, Europe, Eastern Europe, Russia, the Middle East, North Africa, Sub-saharan Africa, Asia, and more!
This book has so many great recipes from so many wonderful places that you'll impress your friends and family and feel like you've taken a mini trip around the world!
This book is not one filled with glitz and glammor, but one that is jam-packed with recipes, stories, tips, translations, famous quotes, and my favorite -- recipes for perogies and Armenian Yogurt and Meatball soup.
Finally, you'll learn the truth -- "Is it really penicillin?"
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Format: Paperback Verified Purchase
Mimi's book is a delightful collection of international recipes for making chicken soup. I discovered it after I had finished writing my book on the same subject CHICKEN SOUPS FROM AROUND THE WORLD. I couldn't believe that someone else was a crazy as me to spend so much time and effort researching and preparing this one dish. I loved her recipes and her personal descriptions. Obviously she comes from the same ethnic background as mine where Jewish chicken soup is synonomous with fighting a cold and winning plus savoring the comfort it brings. I really enjoyed comparing and contrasting our recipes. Mimi concentrated more on the rich traditions of European cooking where we both share a common ancestry. However, I believe I went farther afield to explore more regions of the world than she did. I have included more exotic recipes from places like Ethiopia, Armenia, Kenya, Tunisia, Peru, Indonesia, and Latvia. Also, I explored some of the indigenous regions of the U.S. like Wyoming, the Carolinas, Louisiana, Alaska, Hawaii, and New Mexico. In any case, I feel you can't know too many ways to make this incredibly healing and nutritious meal.
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Format: Hardcover
This book has stood the test of time. I have an original edition from 1995, and I still reach for it frequently. The recipe for harira is one of the simplest and best every; worth the price for that recipe alone.
I disagree that ingredients are hard to find. I cook all cuisines, and haven't noticed any unusual ingredients at all. The book is organized into geographic regions, so if you want to make an 'old school European' soup, just head to that section.
I think this is an underrated gem that deserves more exposure.
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