The Big Book of Soups and Stews: 262 Recipes for Serious Comfort Food

by Maryana Vollstedt

Where the best-selling Big Book of Casseroles brought bubbling cheese and golden bread crumbs, The Big Book of Soups and Stews brings succulent meats, tender vegetables, and creamy, savory goodness with 262 comforting recipes for soups, chowders, and stews. From a hot and hearty stew for a cold night to a cool, refreshing Vichyssoise for a sizzling afternoon, there's a recipe here for every occasion. Also included are nostalgic classics (like everyone's...

• Format: Paperback
• Language: English
• ISBN: 081183056X
• ISBN13: 9780811830560
• Release Date: November 2001
• Publisher: Chronicle Books
• Length: 336 Pages
• Weight: 1.52 lbs.
• Dimensions: 0.8" x 8.3" x 8.2"

Customer Reviews

Every recipe I have tried so far is AMAZING

I have had this book since last fall, and I made soups and stews from it all winter. I can honestly say, I have not had a disappointing experience yet. Vollstedt has included hearty and meaty soups as well as light options, traditional recipes and some very original creations. I have also used a few bread recipes in this book and have been making them over and over. It was perfect for winter, and I can still use it in summer to make chilled soups, which are also included. I LOVE this book. I am looking forward to her Big Book of Casseroles, which I am purchasing now!

Clear, concise and tasty...

I have slightly above-average cooking skills, and must employ them at least 5 nights a week for my 6'4" husband and 9 year old daughter who both eat like they have hollow legs. This book is extremely easy to use, which is essential for my time-strapped evenings. After a brief introduction about technique and tools, this book is organized by food type, i.e. meat, poultry, seafood, vegetable etc., with additional brief sections about garnishes and bread-sides. The recipes are not exotic, meaning you won't need a specialty grocery for every recipe. They are however intensely flavorful, utilizing plain, old-fashioned techniques like sautee and simmer to bring the flavors together. The editorial review of this book complains about its lack of sophistication in the descriptions of each recipe, but I prefer the simplicity. The page layouts remain uncluttered and (more importantly) un-intimidating, which is important at 6:30 pm just walking in the door from work and faced with a hungry kid and a blank kitchen! Included in this book are several standards like chili, beef stew, chicken soup, and vegetable ministrone in addition to some surprising and refreshing ideas such as cold avocado soup with cashews, white chili with chicken or turkey, and lamb shanks with gremolata. All retain their simplicity, flavor, and ease of preparation. There is nothing more heartening than the bouquet of steam rising from a pot of fresh, homemade soup in these cold winter months... unless it's watching your family smile around their spoons!

My favorite cookbook for the past year!

I love soup, but I don't like to spend all day making it. Maryana has "boiled down" every recipe to the simplest yet tastiest way to make it. Try the Sunriver Soup for company...it is delicious. I have had this book for over a year, and have made over 20 of the recipes...they have all been fantastic. Both of the Gumbo recipes are super, the seafood one is divine. The Gazpacho is perfect, and I love the Mexican Chicken and Corn soup too. I like how she doesn't require a million and one ingredients but just selects the perfect combination of spices for each soup.

Delicious, varied, easy-to-prepare soups and stews

I've made at least ten of the recipes so far, from lamb stew with spinach and orzo to spicy black bean to lentil with brown rice, and every one has been tasty and straightforward to make, including the vegetarian ones. I cook once or twice a week and eat each dish for several days, so this kind of consistency is important! Note that these are generally not quick recipes in the sense of being able to whip them up on the spot - most I've tried involve throwing things in the pot to simmer at least an hour or two before I intend to eat, and many suggest soaking beans overnight, etc. But the time spent actively preparing the food is usually not that much, and the results have always been well worth it. Enjoy!