Simple Soups & Stews

Includes a variety of simple recipes giving cooks choices for meals year-round Cooks can prepare appetizers, main dishes, and side dishes from this one complete book Recipes use common ingredients that are available at local supermarkets Tempting color photography inspires soup and stew dishes for family meals and larger gatherings Fresh, up-to-date, and interesting ingredients ensure recipes will be flavorful and nourishing

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.

How to Make Soup

One of a unique collection of seventeen beautifully hardbound, single-topic cookbooks from the publisher of Cook's Illustrated, the magazine with a reputation for fanatical kitchen testing of recipes, ingredients, equipment and culinary techniques. In each slim volume, months of testing are pared down into simple advice on which methods work best to cook the foods everyone loves most. In this volume: Prepare favorite stocks, soups and chowders.

Savory Soups and Stews: New

This book gives readers everything they need to know to prepare hearty fare with ease. The 75 recipes, like Roasted Garlic Soup with Pork and Broccoli, and Balsamic-Lentil Soup, contain complete nutritional analyses and offer a breadth of streamlined choices. Readers simply choose which main protein they would like, i.e. beef, chicken, seafood or beans, and go from there. The book begins by introducing the reader to basic soup cooking techniques and moves on to creative and quick culinary variations.

Tom Valenti's Soups, Stews, & One-Pot Meals

Tom Valenti is Manhattan's grandmaster of comfort food, a much-touted chef who has made this beloved cooking his hallmark. And on any given night, you'll find him at his wildly successful Upper West Side restaurant Ouest, cooking hearty soups and chowders, casseroles, chili, stews, and slowly braised, cut-with-a-spoon tender meats, for the likes of Bill Clinton, Steven Spielberg, Charlie Rose, and Barbara Walters. In Tom Valenti's Soups, Stews, & One-Pot Meals, Valenti and coauthor Andrew Friedman dish up the flavor that we've come to expect from a celebrated New York chef, without any of the fuss. Here are realistic recipes for the home cook--most made in a single vessel--all based on the fact that the right ingredients, left alone cooking in one pot with virtually no intervention from the cook, will steadily build glorious flavor. This is make-ahead food that gets better a day or two later, this is dinner party food, holiday food, food that's made on the weekend and savored throughout a busy week. Beautifully designed with 16 pages of color photography, the book includes more than 125 recipes for delicious, deeply satisfying meals including Tomato, Bread, and Parmesan Soup; Creamy Smoked Cod Chowder; Lentil and Garlic Sausage Stew; Lobser Shepherd's Pie; Texas-Style Chili; and meltingly tender meats, such as Florentine Pot Roast with Red Wine, Mushrooms, and Tomatoes and Slow-Cooked Chicken in a Pot.

Soup of the Day

Soup is delicious, nourishing, and endlessly versatile. Around the world and throughout the seasons, soup is a favorite pleasure. Who doesn't love a fragrant, steaming bowl of soup when chilly winds howl outside? And in the hottest months of summer, a cool bowl of soup can be a light and soothing meal. This volume offers 150 recipes for favorite American and international soups. There's something for everyone, from bean soups to vegetables soups or chicken, seafood, and beef soups. Also included are recipes for making rich, flavorful stocks, as well as chapters on salads, breads, and desserts to create a splendid, homey meal.

Soups (Culinary Classics)

This exquisite collection of small-trim cookbooks brings together timeless recipes and easy-to-follow instructions to create a modern library of culinary classics. In this volume: They're our favorite comfort foods—meals in themselves or delicious starters. Cold or warm, thick or not, they offer an exquisite blend of flavors that few other dishes can match. Here are exquisite recipes for some of the world's most popular soups.

Moosewood Restaurant Daily Special

More than 275 vegetarian recipes for soups, stews and salads that provide a satisfying balance of tastes, textures, and temperatures. Low stress preparation.

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.