Soups

by Carole Clements

Book Overview

Hardcover 2002 256p. 5.90"x4.90"x1.20 Vegetable soups;Seafood soups;Meat & Poultry soups;Beans,Pulses & Grains;Special occasion & Cold soups.MANY BEAUTIFUL COLOR PICTURES. This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 075255476X
• ISBN13: 9780752554761
• Release Date: January 2003
• Publisher: Parragon Publishing
• Length: 256 Pages
• Weight: 0.94 lbs.

Customer Reviews

So many delicious options!

One of my favorite soups is from this book. I loaned it to a friend, and she moved across the country with it, so I was a little bummed I couldn't find it anywhere, nor could I remember the recipe. I'm so glad to have this back in my collection!

Nice, straightforward soup cookbook

The print is awfully small, and that has (alas) become an issue for me at this point in my life. Leave that aside, though, and this is a nice resource for those who want to make some soups. I've used this little cookbook to try out a couple of the recipes, and they worked pretty well for me. The volume is divided into five sections: vegetable soups; seafood soups; meat and poultry soups; beans, pulses, and grains; special occasions and cold soups. Try the Pumpkin and Tomato soup. Ingredients should be readily available (e.g., pumpkin, tomatoes, onion, garlic, white wine, stock, light cream, and chives). Not that difficult to make and the outcome is pretty tasty. Another one that I haven't tried yet but want to: Roasted garlic and potato soup. In the seafood soup arena, one that I have identified as desirable to make: Smoked haddock and potato soup. Looks like it would be delicious, with some bacon, onion, milk, potatoes, haddock, and salt, pepper, and parsley. Looks yummy! I have dog-eared many pages, having located what seem to me to be some nice soups to try to fix up. Just wish the type face was easier to read!

Not a Soupcon but a full ladle

120 soup recipes, each illustrated in color with three photos of the steps of preparation, and one large photo of each finished recipe are featured by this latest book by Carole Clements. Her 6 years of training in Paris with Simone Beck, (the mentor of Julia Child), comes into play with her thoughtful enumerations of alternative vegetables and seasonings, and insistence on fresh ingredients. I enjoy the wholesome goodness and rich taste of soups, but feel the need to add a continental touch to a normally commplace item. I feel this exhaustive treatment by a La Varenne seasoned chef, offers a clear map to this objective. I find it an exciting and important addition to my recipe bookshelfProbably no one will have the last word in soup, but this comes close..Leland Kreid