Soup & Stew Recipes Are Good For The Soul

SOUPS & STEWS COOKBOOKS VI

Make a satisfying comfort meal of soup or stew from the recipes in these cookbooks.
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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.

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.

Souped Up

Who doesn't love a good soup? When you've got a cold, a batch of chicken soup is just what the doctor ordered. Cold gazpacho is the perfect meal for a sultry summer's eve. And when the winter winds blow, what better way to keep warm than with a hearty bowl of steaming chili or stew? Nobody knows soup like premier chef and author Sally Sampson. In Souped Up, she offers more than 100 eclectic, easy-to-follow recipes for a range of delicious soups, stews, and chilis. From elegant purees like Pumpkin with Thyme and Bourbon to creamy crowd-pleasers like Corn Chowder and Ginger Carrot, and from chunky vegetable delights like Cauliflower with Cheddar to the inspired marriage of Broccoli Rabe, Butternut Squash, and Caramelized Onion, Sampson's recipes elevate soupmaking to the realm of the sublime. Also featuring a variety of bean soups (including White Bean and Fennel), 12 different chicken soups, innovative fish soups, a prize-worthy collection of chilled soups, and all kinds of suggestions for accompanying salad dressings, breads and sweets, this is the perfect kitchen companion for chefs of all levels.

Vegetable Soups from Deborah Madison's Kitchen

When I said I was working on a soup book, the response was often, “Oh, I love soup!” People enthuse about soup in a way that’s so heartwarming it makes me feel as if I’m in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I’ve tried to streamline these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire. —from the Introduction In Vegetable Soups from Deborah Madison’s Kitchen, America’s favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long. Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals. Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce–from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn’t available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa. Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear “croutons” and souffléd cheese toasts, this friendly soup lover's guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.

The Glorious Soups and Stews of Italy

Italian cooks are masters of the art of preparing simmering soups and stews that showcase seasonal ingredients at their very best. Domenica Marchetti reveals their secrets with The Glorious Soups and Stews of Italy, a collection of more than 60 exceptional, authentic recipes that celebrate each season in the Italian tradition. On a rainy day in fall, nothing takes the chill off like a bowl of Crema di Ceci con Maltagliati, a hearty, rustic soup of puréed chickpeas and pasta drizzled with fresh olive oil. In winter, La Genovese di Signora Venditti, a rich ragu of slow-cooked beef and sweet onions, will surely lift the spirits. Vellutata di Asparagi con Orzo Perlato, a delicately flavored, creamy soup of tender asparagus, sweet fennel, and pearled barley makes a perfect spring welcome. And when summer comes, Zuppa di Cozze e Vongole Piccante, a spicy stew of mussels, clams, and ripe garden tomatoes is perfect for a casual dinner party. With practical information on equipment, seasonal and pantry ingredients, and a delicious mix of vanishing classics, regional specialties, treasured family recipes, and contemporary creations, The Glorious Soups and Stews of Italy is a book to be savored throughout the year.

Soup!

Simply Elegant Soup

Who would have thought that critically acclaimed chef George Morrone’s debut cookbook would focus on soup--a tasty but often overlooked course. Rest assured that nothing is humble in the hands of this skilled and controversial chef who helped San Francisco’s Aqua and Fifth Floor restaurants earn four stars. In Simply Soup, Morrone focuses his talents on everybody’s favorite comfort food, presenting 25 recipes for soups that are anything but ordinary. Spoonable dishes such as Carrot and Ginger Soup with Lime Crème Fraîche, Sweet Corn and Jalapeño Soup en Croûte, Sea of Cortez Scallop Bisque, and Classic Vichyssoise with Potato Latkes and Caviar are beautifully illustrated with full-color photography, proving that soup can be gourmet and comfort can be sophisticated.

400 Best-Ever Soups

Over 400 mouthwatering recipes for soups, broths, chowders, bisques, consomm?s, gumbos and laksas Superbly illustrated with over 1600 specially commissioned photographs Features dishes from all over the world, including Irish Bacon Broth, Scottish Cullen Skink, Spanish Gazpacho, Hungarian Cherry Soup, Thai Pumpkin, Prawn and Coconut Soup, and Japanese Soba Noodles in Hot Soup with Tempura Includes a complete guide to ingredients and how to use them, and step-by-step instructions for making your own delicious stocks and creative garnishes Includes complete nutritional information for every recipe

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