Moosewood Restaurant Daily Special

Soup and salad, the timeless pairing, take center stage in the latest savory collection from the bestselling Moosewood Collective. More than 275 vegetarian recipes for soups, stews and salads that provide a satisfying balance of tastes, textures, and temperatures. Whether a rich Celery Roquefort Soup and a light, sharp Five-Herb Salad is on the menu, or the day calls for a spicy Carrot Peanut Soup and a Thai Rice & Mushroom Salad, Moosewood Restaurant Daily Special offers readers delightful combinations for meals hearty and filling or refined and elegant. Low stress preparation and versatile options are at the heart of this cookbook and pragmatic ways to create meals quickly, such as transforming leftovers and using ingredients on hand, inspire many of the recipes.

Real Stew

The tradition of stewmaking is as old as the invention of the first pot, so it is only natural that a piping-hot, rib-sticking stew is comforting in a very primal sort of way. In Real Stew, Cliff Wright takes cooks on a culinary voyage around the world to discover the favorite comfort foods of nearly 50 countries. These 300 recipes are the real thing: classic home food complete with culinary pedigrees. Here you can find authentic versions of Swedish Meatball Stew, Ossobuco alla Milanese, African Groundnut Stew, Irish Stew, Cuban Ropa Vieja, Coq au Vin, Maine Lobster Stew, Spicy Indian Vegetable Stew, and much more. Real Stew is organized by predominant ingredient--beef; veal; pork; lamb; poultry, goat, and rabbit; mixed meats; fish and shellfish; and vegetables. The recipes are easy to follow, the techniques are straightforward, the narrative is rich with the history and tradition of each stew, and, most important, the rewards are plentiful and satisfying. Clifford A. Wright is the author of eight cookbooks, including Mediterranean Vegetables and A Mediterranean Feast, winner of the James Beard Cookbook of the Year Award. He writes frequently for Saveur, Fine Cooking, Gourmet, Bon Appétit, and Food & Wine. He lived for many years in Boston and now lives in Santa Monica, California.

Secrets of Jesuit Soupmaking

In his early years as a novice, Brother Rick Curry learned that the quickest route to popularity among his peers was to master the art of cooking. Soup is one of the staple foods in a Jesuit community, and there is almost always a pot simmering on the stove. In more than 40 years as a Jesuit brother, Brother Curry has traveled the world, lived in many different communities, and prepared many, many pots of soup. This collection includes recipes for 60 of his most popular soups--everything from an exotic Red Bell Pepper Soup to the classic Minestrone Milanese to a hearty Corn Chowder, from a relatively simple chicken soup to the more complex Mussels Soup Billy-bi. But Brother Curry writes about a great deal more than soup. He includes stories to savor about his life in the community of Jesuits: the people he's me; the meals he's enjoyed; and the daily practices of patience, reverence, humility, and care that go into making a good soup and a good life.

365 Vegetarian Soups

Hearty, nutritious, refreshing and delicious, soup has always been the original comfort food. From light consommés to creamy chowders, tangy curries to chilled fruit concoctions, you'll find the perfect dish to fit any occasion. Tasty meals-in-a-pot abound from recipes inspired by regions as far flung as Japan, Italy, Russia, and New Zealand and as close to home as New York, New England and the Southwest. Chase the cold away with Hot & Sour Tofu Soup, Acorn Squash and Apple, and Roquefort Soup with Cauliflower. Celebrate summer with an infinite variety of fresh fruit and vegetable delights: Chilled Curried Peach Soup, Cantaloupe Cooler, Gazpacho, and much more. For dessert, try Chocolate Mint Soup, Cherry Wine, or Chestnut and Amaretto. With tips on making vegetable stocks, hints on blending complimentary flavors, and suggestions on ways to substitute ingredients that may be hard to find, this is a practical and inspiring resource.

All About Soups & Stews

Chapters cover vegetable soups, legume soups, clear stocks, chowders, fruit soups, meat and poultry soups, stews, and more. More than 80 of Joy's most popular recipes?from Portuguese Caldo Verde to Cream of Fresh Tomato to Mulligatawny to Brunswick Stew?plus recipes for 14 different stocks. Easy-to-follow techniques for effective storage, serving, and ingredient substitutions.

50 Chowders

Writing in the same practical and unintimidating style that made his previous books classics, award-winning chef Jasper White presents the first-ever comprehensive chowder cookbook, filled with illustrated instructions and eight pages of vibrant color. The chief strength of this book lies in its enthusiastic descriptions and expert presentation of an astonishing range of chowders, from cherished favorites like New England Clam, Manhattan Red, and Corn to exotic newcomers like Bermuda Fish Chowder (best served with an inspired side-pitcher of rum), Pheasant and Cabbage Chowder, and Nantucket Veal Chowder.

1,001 Low-Fat Soups and Stews

Gathering favorite recipes from ten innovative chefs, this book offers everything from old standbys and classics (slimmed down for today's health-conscious eaters) to boldly seasoned chilis, chowders, bisques, hearty vegetarian stews, fruit soups and chilled soups. In addition to American dishes, there are favorites from Asia, the Caribbean, Africa and Europe, including Lobster and Shrimp Chowder, Moroccan Chicken Stew with Couscous, Cuban Black Bean Soup, Boeuf Bourguignon, and Sweet Cherry Soup. Each recipe has a nutritional analysis and diabetic exchanges. A crash course on soup-making, a glossary and an index are also included.

Stews, Bogs & Burgoos

This is the food of America—from Cincinnati 4-Way Chili to New England Hot Pot, from Georgia Ham and Black-Eyed Pea Stew to Traditional Kentucky Burgoo—and it's simple, savory and satisfying. James Villas has collected from his lifelong travels around the country more than 150 blissfully easy recipes for comforting stews that demand a place on any table, no matter where you live. Whatever you've got a hankering for, you'll find a stew for it in this book. Pork, chicken, beef, game, fish, shellfish, even vegetables, beans and fruits can be transformed into sumptuous one-pot wonders. Savor Mother's Old-Fashioned Oyster Stew, hunker down with Braised Bourbon Rosemary Beef, revel in Chicken Gumbo Ya Ya. Fell like a walk on the wild side? How about Low Country Stewed Rabbit Smothered with Onions, Minnesota Braised Pheasant with Wild Rice or Tennessee Quail Burgoo? For those meals when you want the satisfaction but not the meat, try Cajun Maque Choux, Jack Czarnecki's Stewed Wild Mushrooms or California Vegetable and Chickpea Chili. And don't put your stewpot away just yet—there's still dessert. Enjoy the heady flavors of Bucks County Stewed Spiced Pears or Stewed Gingered Figs. Stew just wouldn't be stew without biscuits to sop up every last tantalizing mouthful. Jim has assembled a red, white and blue collection of America's best—Old-Fashioned Beaten Biscuits, Texas Fried Soda Biscuits, Crackling Yeast Biscuits—thirteen in all. Stew is a true American classic and this book is American cooking at its long-simmering best.

Book of Chilies and Stews

This comprehensive cookbook includes stews and chilies of every kind, from goulash to fish stew to vegetarian tofu chili. It also includes a variety of Southwestern-inspired recipes that go beyond a one-pot meal.

New Book of Soups

This lavishly illustrated volume is a brand new showcase of over 190 soup recipes, with mouthwatering ideas from around the world. Filled with fresh, new ideas and superb photography, the book introduces creative soups of all styles, including chilled, clear, light, creamy, spicy, rich, hearty and extravagant. The book opens with an essential guide to soup ingredients and how to make your own delicious stocks using vegetables, fish, chicken and meat, and step-by-step instructions for adding decorative garnishes such as chopped herbs, grated cheese, crispy croutons, swirled cream and country dumplings. Then follows a superb collection of soups from every corner of the world, perfect for every taste, diet and occasion. The instructions for every recipe are demonstrated step-by-step and are easy to follow for guaranteed success; and every finished dish is shown in a glorious color photograph, so the reader knows exactly what they are aiming for. The book contains superb versions of all the classic soups for everyday eating and family meals, plus a whole range of fantastic new innovative recipes. The book also embraces scores of great soups from world cuisines for those who like something more adventurous and exotic - such as Avgolemono and Seafood Chowder from the Mediterranean, Mexican-style dishes such as Tortilla Tomato Soup and Chilled Coconut Soup, soups from Eastern Europe such as Borshch and Mixed Mushroom Solyanka, Thai classics such as Cellophane Noodle Soup and Chiang Mai Noodle Soup, and recipes from Japan such as Miso Soup and Clear Soup with Seafood Sticks.

Soup!

The team who brought us the exhilirating book, Juice!, and the irresistible collection of recipes, Ice Cream!, has now turned to Soup! Seventy recipes fill this lovely invitation to nourishing, comforting eating. Classic Soups kick off the book, but they're never ordinary. Among them are French Onion; Mixed Mushroom; Leek and Potato; Chicken Soup with Tarragon; Pea and Ham; and Tomato. The book tantalizes by swinging between favorites and surprises: Smooth Soups feature Broccoli, Yogurt, and Stilton Soup; GInger Pears; and Carrot with Dill and Feta Pesto; Chunky Soups include Minestrone; Smoked FIsh Chowder; Italian Meatball Soup with Fennel and Roasted Cherry Tomatoes; A chapter each of Spicy Soups, Chilled Soups, and Special Occasion Soups offer recipes that are velvety smooth, sweetly chilled, or hot and spicy. The book opens with Handy Hints and Techniques plus a look at Soup Kitchen Equipment. The final chapter is a line-up of soup Accompaniments. The recipes are for Cheese Straws; Crostini; Walnut Pesto; Pumpkin Seed and Parmesan Wafers; and a dozen or more go-alongs. This is zesty inspiration.

Soups & Stews

Unlike other cookbooks that only show photos of the finished project, each Williams-Sonoma Mastering title, with more than 300 full-color photographs, takes you through every stage of a recipe from mise en place to garnishing. You see what every step should look like, feel like, and taste like so clearly it's as though a master chef is standing right next to you. The special Troubleshooting tips not only show you where and how things can go wrong--with detailed photos and explanations--but how to fix those problems without having to start all over again. The all-new recipes in Hors D'Oeuvres; Soups & Stews; Pasta, Noodles & Dumplings; and Beef & Veal were developed specifically for the Mastering series. Unique among cookbooks, each title teaches cooks to master basic techniques and recipes and then shows how to build on the basics with the more complex variations. For example, you will learn the techniques of roasting, sauteing, grilling, and braising; how to make the perfect chicken stock; and how to integrate thise basics to create dishes as tantalizing and as varied as Veal Chops with Lemon and Sage or Chateaubriand with Bearnaise Sauce. Destined to become classsics, the Williams-Sonoma Mastering cookbooks will transform every reader--from novice to seasoned home cook--into a confodent, competent master of their kitchen.

Great Bowl of Soup

Soup's on! That should make everyone happy, because it's the ultimate comfort food, often healthfully light in calories and fat, and tastes delicious. And with 250 no-fuss recipes to choose from--all perfect for today's busy cook--there's something to tempt every palate. Some of the soups take just an hour or so to prepare; others are even ready in mere minutes. Create bisques, broths, and chowders, and prepare fruit soups (including a Classic Strawberry for summer); hot and chilled vegetarian varieties; and ones chock-full of beans, meat, poultry, or seafood. There's information on what to keep in your soup pantry and how to make basic stocks; definitions of “soup lingo”; and ideas for streamlining cooking.

Soup

Hot, cold, savory and sweet for any occasion. Served hot in the heart of winter or cold on the hottest summer day, a well-crafted soup is always a hit with family and friends. The 90 recipes in Soup are fun and easy, and will appeal to any home cook. With a wide variety of ingredients, cooking methods and serving ideas, this collection includes familiar favorites as well as recipes that offer unexpected flavors. A lush photograph accompanies each recipe. Served with noodles or croutons, filled with whole vegetable pieces or blended to a smooth cream, Soup has something for every palate -- and every occasion. The 90 recipes include: Tomato veloute with fresh coriander Pea soup with mint Corn and red pepper chowder Bouillon with potato quenelles Melon and mango soup.

Soup Peddler's Slow and Difficult Soups,

With just a custom-made yellow bike, a used bike trailer, and a few two-quart containters of homemade gumbo, David Ansel began peddling soup to his friends and neighbors in the close-knit community of Bouldin Creek in Austin, Texas. Many flat tires and gallons of soup later, his delivery route has grown from 17 soup subscribers, or soupies, to more than 700 and counting. In Slow and Difficult Soups, Ansel (aka the Soup Peddler) ladles out generous bowlfuls of some of the most delicious and lovingly seasoned soups you'll ever taste. This heart- and belly-warming illustrated memoir is an offbeat homage to the art, science, and joy of soup, offering a utopian vision of a community brought together through their love of spoon-lickin' comfort food. The Soup Peddler shares humorous stories about the eccentric folks who populate Bouldin Creek, along with classic and exotic creations like South Austin Chili, Smoked Tomato Bisque, Chompy-Chomp Black Bean Soup, and Bouillabaisse Marseillaise. A taste of simpler times in our modern fast-food nation, Slow and Difficult Soups is a rousing reminder of our basic need to connect our food--and those who cook, deliver, and slurp it. Occasional colorful language dots the anecdotes as we meet a cross-dressing mayoral candidate, a radical coterie of plant liberators, a scheming ice cream man, and Alex the Wonder dog, among others.