Blue Moon Soup: A Family Cookbook

Overview

Hey, Hey! Hot Diggity Dog! Gary Goss, founder of one of the first soup kitchen restaurants in the United States The Soup Kitchen in Northampton, Massachusetts has paired up with award-winning children's book illustrator Jane Dyer, to bring us Blue Moon Soup!

This charmingly delicious family cookbook introduces Goss's nationally recognized repertoire of simple, seasonal soups, hot and cold, and sweet and savory soups with whimsical names like Lickity Split Pea and Peter, Peter ...

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Jane Dyer New York 1999 Hardcover 1st Edition New in As New jacket Book CONDITION: PLEASE READ. UNREAD 1999 Little Brown hardcover (decorated boards) & DJ (in mylar jacket IF ... you wish), first printing. The DJ has a "window" which shows you the picture of the moon on the book cover. A mylar jacket would block that window view. However, you might be able to cut the jacket to show the window. I'll put the jacket on if you want me to. There is some shelf wear in the form of light edge wear to the DJ edges. The color illustrations by Jane Dyer are wonderful-my favorite: Lion and lamb eating soup in bed together (probably watching Animal Planet). Recipes sound good and are detailed. Questions welcome & answered. CONTENT: Soup this good comes only once in a blue moon. This book will appeal to all the children in your house, even the ones who are now just kids at heart. The youngest ones will enjoy having it read to them, recipes and all, while they look at Jane Dyer's enchanting illustrations of dancing broccoli, a Read more Show Less

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New York, NY 1999 Hardcover First Edition. First Printing. New in New dust jacket. Very light shelfwear. Light creasing around the cutout for the moon. Book is new. Not ... remaindered or ex-library. Dust jacket in mylar cover. Free USPS Tracking. 60 pages. Blue Moon Soup will appeal to all the children in your house, even the ones who are now just kids at heart. The youngest ones will enjoy having it read to them, recipes and all, while they look at Jane Dyer's enchanting illustrations of dancing broccoli, a marching chicken, and a star-spangled, juggling clown. Hearing about Polka Dot Soup (black bean soup dotted with chopped sweet red pepper) and Brrroccoli Soup au Gratin (cheesy and creamy) might even enchant fussy youngsters into tasting something they normally shun. They can then assist in the kitchen as you make Ch-Ch-Chili or they can wonder at the magic of Abracadabra Soup, in which a beaten egg spins strands that cook in simmering, cozy chicken and rice soup (Avgolemono to the grown-up set). Children Read more Show Less

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Blue Moon Soup: A Family Cookbook

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Overview

Hey, Hey! Hot Diggity Dog! Gary Goss, founder of one of the first soup kitchen restaurants in the United States The Soup Kitchen in Northampton, Massachusetts has paired up with award-winning children's book illustrator Jane Dyer, to bring us Blue Moon Soup!

This charmingly delicious family cookbook introduces Goss's nationally recognized repertoire of simple, seasonal soups, hot and cold, and sweet and savory soups with whimsical names like Lickity Split Pea and Peter, Peter Pumpkin Eater along with his innovative no-stock recipe method that has been the secret to his soup success for more than two decades. Blue Moon Soup also acquaints us with Dyer, whose wondrous watercolor paintings highlight Goss's recipes and playful vignettes depict visions of dancing squash, sunbathing tomatoes, and a myriad of food-related fantasies.

Cooking is a family affair and both Goss and Dyer know, from experience as parents, that kids make excellent cooking companions. Plus, if kids are involved in the process of creating food, they are more likely to eat it! Beginning chefs will surely don their aprons when they discover that the recipes in Blue Moon Soup include popcorn, ice cream, and hot dogs; grown-ups, however, will appreciate the more sophisticated tastes of Gruyere cheese, shiitake mushrooms, and saffron, as well as the Boomer-era pop-culture references like Twist and Shout Soup, which Goss explains as "John Lennon's great remake of the original."

Leaving no ladle unturned, Goss shares his recipes for soup accompaniments such as bread, salads, snacks, and croutons, a list of utensils and rules of the soup kitchen, and a guide for setting the table.

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Editorial Reviews

From Barnes & Noble
Blue Moon Soup: A Family Collection is a sweetly illustrated cookbook that will lure the whole family into the soup-making routine. It's small and user-friendly -- even a beginning cook will feel comfortable at the soup pot.
Children's Literature - Kristin Harris
This is an odd assortment of great kids' art, seasonal soup recipes that look very enticing, and cooking instruction intended for adults. The components that work well are the beautiful watercolor illustrations of such things as a lion and lamb sharing a bed with a terrific quilt, for the Peace Soup; or Mary sitting at a table in her garden as rabbits bring her a bowl of gazpacho. However, Little Bo Peep and her lambie with a lamb recipe seems insensitive to how a child might feel. The illustrations are classic in style and really carry the book. Because the illustrations speak to very young children, it is disappointing to have the recipes themselves involve complicated cooking procedures that would be frustrating to a young child. Waiting for soaking beans and using dangerous kitchen equipment and recipes with wine also seemed inappropriate.
School Library Journal
Gr 4-6-This entertaining collection of delicious recipes for families to make and eat together opens with the words of Lewis Carroll's "Beautiful Soup" incorporated into a watercolor painting of two elegant turtles lifting the lid off of a lovely tureen. Goss offers 33 soupy concoctions, usually one per page, and arranged by season. The tone is lighthearted and full of quirky humor: "(No) Duck Soup: Groucho Marx's favorite lentil soup." The recipes are clear; the soups are thick and thin; hot and cold; meat, fish, and vegetarian; and meant to be appetizers, main courses, and even desserts. The last section contains eight recipes for bread and snacks to serve with all of that soup. Dyer's outstanding watercolors echo the tone of the text; there are 14 fanciful full-page illustrations, and whimsical spot art is scattered throughout. Soup recipes can be found in many general cookbooks for children; however, if you want a special treat for the eye and the palate, add this one.-Carolyn Jenks, First Parish Unitarian Church, Portland, ME Copyright 1999 Cahners Business Information.
Tom. Wolfe
Whimsical illustrations of talking heads of lettuce and soups with names such as Polka Dot and Lickity Split Pea make deciding what to cook tonight for dinner an enchanting adventure.
Child Magazine
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Product Details

  • ISBN-13: 9780316329910
  • Publisher: Little, Brown Books for Young Readers
  • Publication date: 9/1/1999
  • Edition description: 1 ED
  • Pages: 80
  • Age range: 4 - 18 Years
  • Product dimensions: 8.37 (w) x 10.37 (h) x 0.50 (d)

Meet the Author

Gary Goss
Gary Goss is the founder and former chef of the Soup Kitchen Restaurant, in Northampton, Massachusetts. His sumptuous soups have been featured in the New York Times, national magazines, and food guides. Goss has demonstrated his cooking skills across the country, appearing on the CBS Early Show and National Public Radio. He is currently working on the Blue Moon Soup cooking show.

Jane Dyer is the beloved illustrator of more than fifty children's books. She has won numerous awards and has even appeared on the New York Times bestseller list for books such as Time for Bed, Talking Like the Rain, and Cookies: Bite-Size Life Lessons.

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Recipe

PEACE SOUP
Always search and work for peace and friendship. A great start is through cooking this pea soup.

STUFF:
2 tablespoons butter
1 small leek, chopped 1 to 1-1/2 cups
1 teaspoon minced fresh mint or 1 teaspoon curry powder 2 teaspoons if you love curry
1/2 teaspoon grated fresh ginger or 1/3 teaspoon powdered optional
1/4 teaspoon salt
1/2 teaspoon pepper
1 10-ounce package frozen peas
1/2 stalk celery, chopped
2-1/2 cups milk
Garnish: fresh mint or carrot curls


Use leeks in cream soups instead of onions. Leeks taste sweeter.


STUFF TO DO:
1. Melt the butter in a soup pot on medium heat.
2. Add the leek, mint, ginger if using, salt, and pepper. Saute for about 5 minutes, stirring with a wooden spoon.
3. Add the peas, carrot, celery, and just enough water to cover them about 2 cups, and stir.
4. Bring to a boil, then reduce heat and simmer, covered, until the vegetables are tender, about 15 to 20 minutes.
5. In a blender or a large bowl, blend or mash 2 cups of the soup with the milk until thick and silky smooth.
6. Return the blended soup to the soup pot, and stir.
7. Ladle into bowls and garnish.


Makes four to six servings.



PETER, PETER, PUMPKIN EATER
Although both of its main ingredients come from cans, this corn and pumpkin chowder is still delicious and unique.

STUFF:
1 medium potato, peeled and chopped
2 tablespoons butter
1 small leek, chopped 1 to 1-1/2 cups
1 tablespoon cooking sherry or dry white wine optional
1/2 teaspoon dry mustard
1/4 teaspoon saffron optional
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup canned pumpkin
1/2 carrot, chopped
1-1/4 cups canned creamed corn
2 1/2 cups milk
Garnish: shredded Muenster cheese 1-1/2 cups and parsley sprigs


STUFF TO DO:
1. Boil the potato in 2 cups of water until tender, about 15 minutes. Drain, save the broth, and set the potato aside.
2. Melt the butter in a soup pot on medium heat.
3. Add the leek, cooking sherry if using, mustard, saffron if using, salt, and pepper. Saute for 5 minutes, stirring with a wooden spoon.
4. Add the potato, its broth, the pumpkin, carrot, half of the corn, and 2 cups of water and stir.
5. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
6. In a blender or a bowl, blend or mash half the soup with the milk until thick and silky smooth.
7. Return the blended soup to the soup pot, and stir.
8. Add the remaining corn and stir. Ladle into bowls and garnish.
OR: Ladle into crocks or baked pumpkin or squash shells, garnish, place on a cookie sheet, and bake at 400 F until bubbling and lightly browned on top.
Makes four to six servings



HEY, HEY SOUP
This hot and jazzy sweet potato soup is named after a great jazz club in Kansas City.

STUFF:
2 tablespoons butter
1 small leek, chopped 1 to 1-1/2 cups
1/4 cup chopped chives
3/4 cup sliced mushrooms
2 large sweet potatoes, peeled and thinly sliced ask an adult to slice
1 tablespoon cooking sherry or dry white wine optional
1 teaspoon curry
1/4 teaspoon salt
1/2 teaspoon pepper
2 cups milk
Garnish: 1 cup shredded Muenster Cheese, 1/4 cup sliced mushrooms, and 1 bar of great chocolate, broken into bite-size pieces.

STUFF TO DO:
1. Preheat the oven to 400 F.
2. Melt the butter in a soup pot on medium heat.
3. Add the leek, chives, mushrooms, half of the sweet potatoes, the sherry if using, curry, salt, and pepper. Saute for 10 minutes, stirring with a wooden spoon.
4. Add the remaining sweet potatoes and 2 cups of water, and stir.
5. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
6. In a blender or a bowl, blend or mash half the soup with the milk until thick and silky smooth.
7. Return the blended soup to the soup pot, and stir.
8. Place soup crocks on a cookie sheet. Ladle soup into crocks, and garnish. Bake for 10 to 15 minutes, until lightly browned and bubbly.
Makes four to six servings



Recipes from Blue Moon Soup. Recipes by Gary Goss, Illustrations by Jane Dyer Little, Brown, and Company; September 1, 1999

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted January 18, 2007

    Delicious!

    I have enjoyed several recipes from this book and have not been disappointed. Try the lamb soup/stew-really tasty if you like meat, with lots of vegetables. Freezes well, too.

    Was this review helpful? Yes  No   Report this review
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