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Soup: The Ultimate Book of Soups and Stews
Ebook Free Soup: The Ultimate Book of Soups and Stews
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Product details
Hardcover: 800 pages
Publisher: Cider Mill Press (October 16, 2018)
Language: English
ISBN-10: 1604338091
ISBN-13: 978-1604338096
Product Dimensions:
7.2 x 2 x 10.8 inches
Shipping Weight: 4.4 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
26 customer reviews
Amazon Best Sellers Rank:
#27,756 in Books (See Top 100 in Books)
I purchased this one week ago and we have already made three outstanding soups that are going into our repertoire. The Tuscan White Bean with Cabbage, Italian Sausage and Caraway Emulsion was outstanding as were the Seafood Minestrone and the Asparagus and Pea. We’re looking forward to cooking from this wonderful book all winter long! These soups are a cut above anything you’ve ever made before without being too complicated. The chef, Derek Bisonette draws on his cast experience cooking at great restaurants like the White Barn Inn in Maine. You will feel like you are dining at a great restaurant every time you make one of these soups. We can’t wait to try more!
This cookbook is amazing, the contents include incredible photography by the author himself, and details about every aspect of making these soups, from the history of soup, to explanations of the usage of spices, and drawings to help understand the techniques. I particularly liked the fact that the recipes range from simple to extravagant, and everything in between so it caters to every kind of cook. Also enjoy the personal comments and suggestions on many of the recipes. What a talented individual to be able to create all these recipes and photograph them as well. A must have......
I bought this book in October, could not believe the number of soup recipes it offered! But, i did not use it until now!I have a yearly cooking resolution for the New Year. Last year, my resolution was to master Pizza. This year it is Soup.Soup will be the priority for 2019, (although i have already made some this month) This book offers all the neccessary information to master soup, from easy recipes to the more advanced, along with great additions that will add a special something/ compliment to the dish. Why not join me in making a Soup Resolution and rely on this book to make 2019 the year of Gourmet Soup?
Amazing cookbook and photos! It comes with 3 quality silk bookmarks attached but I need a lot more! Derek is Informative and educates those like me who love great soup and bisques but need that extra direction to create! And to the Food snobs....you will be so impressed!
I waited patiently for the release of this cookbook and it does not disappoint. If you're looking for a cookbook that takes you on a world, culinary tour and one that offers thoughtful and detailed recipes; this is the soup book for you. The recipes are unique, though they're not intimidating as the author offers instructive steps for each soup coupled with beautiful and inspiring visuals. The only problem with this book, is choosing only one recipe to make at a time. Bring on the snow and cold, I've got a lot of soup to make :)
This book is huge. It is almost 800 pages big. So big, it is almost useless. It is almost as impossible to wield as it is to find a specific recipe in it. Too much is as bad as too little, and this is a good example of that.I feel very sorry for this author who very obviously spent a lot of time and effort on this. But this publication totally lacks a professional touch.It is very unfortunate that no one thought to include a list of recipe titles at the beginning of each section. No one thought to logically or efficiently organize the recipes either. And the index is lacking, too. I've given up reading through this monster: How to remember any of these recipes? How to remember their names in order to find them again? How to keep track of them? Whoever edited this book should apologize!This was obviously an act of love on the part of a chef who wanted to showcase his love of cooking together with his love of photography. Too bad so many of the photos are more artsy than representative of completed recipes. Too bad there are no captions. Too bad the photos lack quality and pizzazz and show up drab and dull on the page. Too bad there are no instructions or explanations of some of the creative touches the author puts to his finished dishes.This book is so very odd: One hundred pages at the beginning are wasted and filled with fairly useless and inane information. Then again, so much is missing that should be included: Foreign-named recipes, that don't name the country and give no translation. No captions on hundreds and hundreds of photos. Insufficient instructions. Insufficient ingredient descriptions and measurements.There are 120 pages in the vegetable soup section, with no list of recipes. I'd have thought someone would have grouped them together somehow. Maybe alphabetically? But no. They are not grouped in any way.And Canh Bap Cai Cuon in the vegetable soup section. Would it have been so hard to include the information that this is a Vietnamese soup? I guess so....And to top it off: More than a quarter of the pages were not cut properly and are joined at the lower corner. I have to keep a sharp knife with me as I go through the pages..... Unacceptable.This monster of a publication could have instead been a magnificent series of intimate and luscious books with not much more effort. Superb gourmet soup recipes, grouped 100-150 to a book, logically organized and sternly edited, with beautiful vibrant-color photos on the proper paper stock to make them shine.
What a beautiful book. The photos make you want to make these soups and soon. I made the turkey and wild rice soup which was delicious. Next I’m going to try the Swedish meatball soup and work my way through the book for the many many soups that appeal to me. So glad I bought this.
The earlier reviewer who said "food snobs would not be disappointed by this book" got it right. It's geared to celebrity chefs and high-end restaurants. It's a weighty tomb to begin with. Apparently a ton of money spent on pictures for the book, which your soup probably will not look like at all. If you've got 40 hours a week to cook, you might be able to use this. Sorry but discussion about the author's life is not really that interesting where I want to read about it. Begins with a very long glossary of terms, seriously, which is not what I'm looking for either. Let's get practical. If you're tired of canned soups and you'd like some tips on making your own soups, this is not the book for you.
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