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Book of Soups: More than 100 Recipes for Perfect Soups [Hardcover]

Our Price $ 29.75  
Retail Value $ 35.00  
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Item Number 131262  
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Item Specifications...

Pages   208
Est. Packaging Dimensions:   Length: 10.23" Width: 9.22" Height: 0.89"
Weight:   2.55 lbs.
Binding  Hardcover
Release Date   Sep 30, 2001
Publisher   Lebhar-Friedman Books
ISBN  0867308427  
EAN  9780867308426  
UPC  050826049950  

Availability  0 units.

Item Description...
Outline ReviewCreamy bisques, fresh vegetable pures, hearty meat-and-potato potages--soup delights one and all. Recognizing its primal appeal, The Culinary Institute of America Book of Soups provides over 100 exemplary recipes for the adored dish as well as detailed technical information all cooks can use. The book concentrates on the whys and hows of soup production; over 50 step-by-step photographs display basic methods for preparing a complete range of soups, from broths and cream soups to bisques, chowders, cold soups, and more. The soups themselves are enticing and include supper specialties like Pure of Split Pea, elegant specialties such as Cantaloupe Soup with Lime Granit, refreshing cold soups like gazpacho, and down-home treats including Cream of Tomato Soup and Seafood Gumbo. Soups from the global kitchen are well represented, too, with recipes for the likes of Thai Hot and Sour Soup and Leblechi, a delicious Tunisian chickpea soup. With recipes for dessert soups--one made with strawberries is particularly pleasing--and for accompaniments like Cheddar Rusks and Sage Dumplings, the book is a completely informative exploration of a dish much loved but too often neglected. --Arthur Boehm

Product Description
For the first time, the world-renowned Culinary Institute of America has selected more than 100 recipes for its most delicious soups, creating a cookbook to rival all cookbooks.

Buy Book of Soups: More than 100 Recipes for Perfect Soups by Culinary Institute of America from our Christian Books store - isbn: 9780867308426 & 0867308427 upc: 050826049950

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More About Culinary Institute of America

Register your artisan biography and upload your photo! Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for culinary professionals are taught at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

Culinary Institute of America currently resides in St. Helena, in the state of California.

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Product Categories
1Books > Subjects > Cooking, Food & Wine > General   [9481  similar products]
2Books > Subjects > Cooking, Food & Wine > Meals > Soups & Stews   [125  similar products]

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Reviews - What do our customers think?
Very good book.  May 16, 2008
I am a pretty good cook and I can prepare very good soups. I bought this book without a lot of expectations. I made one soup: Mushroom - barley; to be honest I was surprised how good it came. It was very simple recipe, but taste was good enough for high rating restaurant.
Soup Book Again  Nov 3, 2007
I purchased this book a few years ago when it was first published. At that time, I let a lady at work borrow it because she really liked to cook soups. She made several recipes and told me how great they were every time. Needless to say, I never got the book back and have since left the company. Recently, I ordered another copy for myself and thus far, have made quite a few of the recipes, which were all great. The book is structured very well, easy to understand, and breaks down the different soup categories; e.g., cream, cold, etc. The photos are also very attractive. This is a Culinary Institute of America cookbook, so we know that it will be a great addition to any cook's library. I have several other books published by them: Vegetables; Grilling; One-dish Meals.
Deliciousness in a bowl . . .   Jul 31, 2007
This book is fantastic. In fact, the recipe for the most delicious soup I've ever had -- Minnesota Wild Rice Soup (with carrots, celery, leeks, heavy cream, and white wine) came out of this book. Of course, I may be a bit biased, being a Minnesota girl, but I don't think so.

Dang it, now I'm hungry for soup.
Book of Soups  Jul 16, 2007
The Culinary Institute of America Book of Soups contains over 100 recipes for soups including soup basics, broths, hearty soups, cream soups, pureed soups, bisques and chowders, and cold soups. This book also includes recipes for a variety of soup accompaniments such as breads, biscuits, crackers, dumplings, and vegetable chips.

As I was looking through this book, I realized how uneducated I was on the wide variety of soup possibilities. Though I enjoy soup, particularly homemade soup with fresh ingredients, I hadn't really ever considered the fact that soup came in so many different varieties, textures, and tastes.

For best taste results, I suggest using garden fresh vegetables and fresh seafood. I also suggest making up large quantities of the various types of broths for use as you need them. As many of these soups are freezable, I am making up large qualities of different soups using fresh seasonal ingredients and then freezing them for later use. This way, I can have some really delicious soups even when the ingredients are no longer seasonally available.
So far so good!  Jan 19, 2007
I purchased this book for my boyfriend for Christmas and we just cooked our first soup from it last night. We made the Vietnamese spinach and beef soup. It was delicious! Can't wait to try more of the recipes!

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