Average Reviews:
(More customer reviews)I have always loved soups. Unfortunately, for most of my life I didn't know how truly glorious soups could be. My experience was the overly salty stuff that came out of cans. Yet, I enjoyed them for their warmth, and their ease of preparation. When I began cooking a bit over a year ago, I did focus some of my early efforts on soups and stews. Wow! What a delight! What great flavor! Now the stuff in the cans seems all but inedible and terribly one dimensional. You too?
Clifford Wright provides us with a big book that will help us explore all kinds of soups. If you want to see the breadth of cuisine covered in this book, just turn to appendix B and see the soups (leaving out clear broths) organized by geographic region. Wow!
The author also provides soup basics and background in an eight page introduction that is clear, easy to read, and provides you with solid footing to being your soup explorations. You do not need a cooking background to enjoy this book, and even if you have an extensive background in cooking you are sure to find dozens of recipes here that will be new to you.
The recipes are organized logically into these chapters:
Basic broths
Clear soups
Chunky meat soups
Chunky vegetable soups
Chunky legume soups
Smooth vegetable soups
Smooth creamed soups
Smooth legume soups
Minestrone and minestrone-like soups
Grain-based soups
Chowders and bisques
Cheese soups and egg soups
Seafood soups
Chilled soups
Can you read that list and not want to jump into this book and start cooking all kinds of delicious, warm, and satisfying soups? I can't.
Some of the recipes use exotic ingredients that you may not be able to find locally and appendix A lists these ingredients and where you can buy them on the web.
While the book has no pictures, it has lots and lots of easy to envision recipes. I mean how many pictures of bowls and soups can you take anyway?
Enjoy more soups! I will keep this treasure in the collection of cooking resources I use regularly.
Reviewed by Craig Matteson, Ann Arbor, MI
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The ultimate soup cookbook-from James Beard Cookbook of the Year award-winning author Clifford Wright
Soup is an affordable, popular dish the world over. In The Best Soups in the World, renowned food scholar and cookbook author Clifford Wright compiles the globe's most delicious soups into a single collection, exploring the history and cultural significance of each recipe along the way.
Perfect for cooks at any level of experience, the book includes traditional American and thrilling international flavors alike-from Old-Fashioned Chicken Noodle to Thai Mushroom and Chile to Mexican Roasted Poblano and Three Cheese to Tuscan White Bean.
A great value-features 300 recipes in an affordable, beautiful paperback format
Clifford Wright is a highly-respected cookbook author who has won the James Beard Cookbook of the Year Award and the James Beard Award for Best Writing on Food
The perfect soup cookbook for anyone who loved Wright's highly acclaimed casseroles cookbook Bake Until Bubbly
The Best Soups in the World presents exciting, enticing, easy-to-prepare recipes using common, easy-to-find ingredients-perfect for budget-conscious cooks whose tastes know no boundaries.
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