- Paperback: 224 pages
- Publisher: Sasquatch Books (October 6, 2004)
- Language: English
- ISBN-10: 1570614261
- ISBN-13: 978-1570614262
- Product Dimensions: 5.5 x 8.5 x 0.7 inches
- Shipping Weight: 8.8 ounces
- Average Customer Review: 4.8 out of 5 stars See all reviews (11 customer reviews)
- Amazon Best Sellers Rank: #755,238 in Books (See Top 100 in Books)
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S.O.U.P.S.: Seattle's Own Undeniably Perfect Soups Paperback – October 6, 2004
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Top Customer Reviews
And now, imagine my delight to see that Hopvine's chef, Michael Congdon, has released a whole book full of his amazing soups! Michael has an amazing concept of taste...once, when I sat by myself sipping his vichyssois, he came by my table and whispered conspiratorially "the taste will really pop with a little of this hot sauce." I do not like hot sauce. I lean towards un-spicy food and had never (seriously: NEVER EVER) added hot sauce to anything. But the way Michael suggested it, I figured I'd give it a shot. Just a tiny little dot of hot sauce on the top of the cold, creamy soup. And that tiny dot totally transformed the soup. There were many more dots after that, and I learned to trust Michael's advice absolutely.
And now there's this book! The whole first chunk is all about spices and tools, and might seem old hat for experienced chefs, but for culinary dullards like myself, it's sheer genius. And the soups! Dear god. I cannot wait to try some of these. Bonus: there are salad, cookie, and other non-soupy recipes in the back.
Michael Congdon, the talented, appealingly edgey, and occasionally irrascible cook at Seattle's Hopvine pub eventually wearied of being besieged for soup recipes and caved to pressure to write a book.
S.O.U.P.S. is the happy result. The book is as unpretentious and charming as the pub and its tattooed skinhead chef, but don't be fooled - it offers an extraordinary variety of well-written formulae for seriously tasty soups. (The "Butternut Squash with Pears and Cranberries" on page 125 is my current favorite, but ask me again tomorrow.)
Five star cooking from a venue that can't be bothered with stars. Now shut up and eat.
Good soup books seem to come in two flavors. The `upper tier' of books by major American culinary writers and figures such as Barbara Kafka, James Peterson, and Jasper White, published by Wiley and Scribners cover all the classics and the authors' variations on classic recipes. The lower tier by, for example, Paulette Mitchell, the `Daily Soup' chef/owners, and our current author Conned, published by new, small publishers such as Hyperion, Chronicle, and Sasquatch Books present collections of soup recipes which are honed to a fine edge in small restaurants over a long time.
The most obvious question is whether Herr Congdon's soups live up to their billing as `perfect soups'. My humble opinion is that the soups produced by these recipes are very, very good, at the cost of a level of effort that may be beyond most home cooks on most days of the week. Thus, what Congdon has done is to give us a collection of excellent recipes for special occasions. He has enhanced his presentation by giving us the recipes by season, and I find no violations to his suggestions for cooking seasonally. His recipes are very similar to soups done in New York's `The Daily Soup Cookbook', where every soup is meant to be the center of a complete meal.Read more ›
Most Recent Customer Reviews
'S.O.U.P.S. Seattle's own undeniably perfect soups' I encountered ten years ago and intended to get but lost track of it. Read morePublished 21 months ago by Robert Michael Fink
If you like interesting creative soup recipes, you'll love this book. We have several regulars we make from this great collection.Published on June 18, 2014 by Shade
I'm vegetarian and it has many veg-friendly recipes. Plus, the brownies and mac and cheese recipes are awesome add-ons to a soup cookbook. Read morePublished on March 25, 2013 by Stephanie Paige Ogburn
I have cooked almost half of the soups in this book and I have only been impressed with the results. It is by far my favorite cookbook the kitchen. Read morePublished on February 3, 2011 by Utah Beerd