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The Daily Soup Cookbook Paperback – November 10, 1999
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The meal-in-a-bowl brews at the Daily Soup, a Manhattan food chain, excite customer devotion. Now Leslie Kaul, the stores' executive chef, along with the owners, offer The Daily Soup Cookbook, a collection of 200 favorite recipes for soups, stews, and stocks. These straightforward formulas, drawn from a globe-spanning repertoire, will please cooks of all kinds, from beginners to the accomplished.
Organized by ingredients such as vegetables, beans, grains, and fruit, the recipes include old favorites like French Onion and Chicken Matzoh Ball soups, as well as less familiar brews such as Jamaican Pumpkin soup, Shrimp and Scallop Seviche, and Poblano Corn Chowder. In addition to a chapter devoted to chilis---Braised Pork Chili with Black Beans and Corn is a particular winner--the authors provide notes on ingredients and techniques, historical asides, and a series of tongue-in-cheek sidebars, offering, for example, the Periodic Table of Soups and Baby Names for the New Millennium ("Art E. Choke" is one). If these digressions aren't always apt, there are always the soups, with several pièce de résistance examples--Peking Duck; Lamb, Artichoke, and Rosemary Stew; and Saffron Mussel soup--guaranteed to please. A final section on stocks provides basic soup building-block information, and Things to Do with Leftover Soups offers next-day options, should any of the delicious bowls not be devoured instantly. --Arthur Boehm
From Library Journal
Daily Soup is a popular New York City chain that sells an ever-changing menu of main-dish soups. Close to 200 of their recipes are gathered in their cookbook, mostly organized by main ingredient (plus "Really Delicious Soups That Didn't Fit into Any Chapter"). Wild Mushroom Artichoke Soup, Poblano Corn Chowder, and Bahian Seafood Stew are just some of the wide-ranging, often unusual choices. Recommended for area libraries and other larger collections.
Copyright 1999 Reed Business Information, Inc.
Top customer reviews
One suggestion for this author team or for other authors putting together any cookbook is to include more pictures of the prepared dishes. While such pictures aren't absolutely necessary, they add a little something extra to the cookbook and give readers an idea of how the finished dishes should look including hints on garnishing. And of course great pictures also help to sell the book, bring the recipes to life in a very visceral and appetizing format.
I've read that the Daily Soup restaurant in NYC from which this cookbook was adapted has since shuttered its doors.That means the only place to try the chefs' creations is in your own home using The Daily Soup.
The book does not contain any pictures of the final products, but the black and white photos of people posing with soups are light-hearted and fun. It also contains other little fun interjections along the way, such as "Baby Names for the New Millenium" (who doesn't want to name their baby girl Bisque or Ginger Spice, after all!), and what movies to rent with what soups you are eating.
Several other reviews mention how time consuming the recipes are - the recipes call for fresh ingredients (which often = chopping veggies and the like), homemade stock, and cutting up a whole chicken yourself. Some recipes involve closer to 30 minutes of simmer time while others may take a couple of hours or more. I generally don't pick up this book expecting to get a meal on the table fast, so I never really thought about this when I was trying recipes. You could probably short-cut some of those steps if you were pressed for time though - buy chicken already cut up, pre-make or buy stock, get pre-minced or frozen garlic, and so on. I don't tend to use the prep short-cuts, but instead I went through the recipes I was interested in the most, calculated the total simmer time, and penciled that in next to the ingredient list. So when I am flipping through the book, I can quickly pick something which a quicker prep and shorter simmer if need be.
Though recipes with shorter cook times aren't noted, the other tags at the tops of recipes are really helpful - "seafood" "meat" "vegetarian" "dairy free" "spicy" "low fat." The ingredient list at the back of the book is also helpful if you run across an unfamiliar item and you aren't sure where to look for it.
Many of the recipes call for the use of thyme leaves, an herb that I had not used much. I am now very comfortable with it and appreciate the flavor that it brings to these recipes.
Tried so far with great success: The cream-less asparagus soup ( buy frozen asparagus, don't try to peel and chop 2 lbs. of fresh asparagus...takes too long), Cuban black bean ( I had three cans of black beans and one can of chick peas from a close-out sale ...so I left out the salt that the recipe calls for and substituted the already prepared beans. Note: there is a minor flaw in the recipe. First, it has been proven since the book was written that you can add salt to the beans, the beans won't toughen from the salt. But tomatoes or other acids do toughen beans and I wouldn't add any tomatoes, canned, fresh or otherwise until I was certain my beans were cooked and tender), French onion soup (really good. I roasted my onions in the oven per the instructions).