Knack Soup Classics: Chowders, Gumbos, Bisques, Broths, Stocks, and Other Delicous Soups (Knack: Make It easy) Review

Average Reviews:

(More customer reviews)I love cookbooks but focus on ones that are keepers - ones that are so good they justify their spot in my kitchen. This is just such a book. Linda Johnson Larsen has created a comprehensive soup cookbook that is perfect for cooks of all skill levels. An introductory section defines basics, types of soups, various equipment, roux, slurries, reductions and purees, broths, stocks and the safe handling of soups. In the back of the book is where to gather information about soup from web sites, TV shows, videos, books and magazines. Also included are resources to assist the user in finding ingredients and equipment, hotlines and a glossary and comprehensive index.
There are over 90 soup recipes and the illustrations are abundant -- three for each recipe. Preparation steps are clear and the numerous photographs are not simply coffee table pictures, they are there to assist the cook. Variations are provided and some recipes also include helpful hints. The important text is black, which is helpful when reading the book from a standing position while it is on the kitchen counter. The book is a paperback and resists laying open on its own, so a cookbook holder would be useful. The only thing missing is nutritional information which is, unfortunately, typical of most cookbooks.

I prepared three soup recipes - Shrimp Mushroom Soup (a broth based shrimp soup with two different kinds of mushrooms,)Waterzooie (a chicken soup with dry white wine and a little cream,) and Beer Cheese Vegetable (different from most Beer Cheese soups I've made in the past because it is loaded with vegetables.) All three recipes resulted in soups that were hearty, delicious and ones I will certainly prepare again. The book is filled with wonderful looking recipes that I look forward to preparing. This book is a gem and I recommend it to all.


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