Chicken Soup for the Soul Cookbook: 101 Stories with Recipes from the Heart / Edition 1

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Overview

The kitchen is the heart of the home. So much of life is lived around the family table: we tell stories, review the day, pass on traditions, grieve our losses, resolve differences, introduce new loves and celebrate holidays. In the preparing and sharing of meals we create deep memories that we carry with us forever.

In the flavor of Chicken Soup for the Soul, here is a joyful collection of heartwarming stories accompanied by mouthwatering recipes. Seasoned with heartfelt blessings, this marvelous book will help you revisit time-honored values and foster the sharing of meaningful conversation--and new recipes--at mealtime.

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Product Details

  • ISBN-13: 9781558743632
  • Publisher: Health Communications, Incorporated
  • Publication date: 10/1/1995
  • Series: Chicken Soup for the Soul Series
  • Edition number: 1
  • Pages: 480

Meet the Author

Jack Canfield and Mark Victor Hansen, #1 New York Times and USA Today bestselling authors of the Chicken Soup for the Soul series, have dedicated their lives to the personal and professional growth of others.

Jack Canfield and Mark Victor Hansen, #1 New York Times and USA Today bestselling authors of the Chicken Soup for the Soul series, have dedicated their lives to the personal and professional growth of others.

Biography

While Jack Canfield himself may not necessarily be a household name, it's very likely that you have heard of his famed Chicken Soup for the Soul series and nearly as likely that you have at least one of them sitting on your very own bookshelf! Having got his start as an inspirational speaker, Canfield's own story is nothing less than inspirational.

Jack Canfield had been traveling around delivering key note speeches and organizing workshops to help audiences build their self-esteem and maximize their potential when he had an in-flight brainstorm that changed his life. While flying home from a gig, Canfield realized that the very same advice he had been delivering during his in-person addresses could potentially form the basis of a book. Canfield used inspirational stories he'd gleaned over the years as the basis of his speeches, and he thought it would be a terrific idea to gather together 101 inspirational stories and anthologize them in a single volume. Upon returning home, Canfield approached friend and author Mark Victor Hansen about his concept. Hansen agreed it was a great idea, and the two men set about finding a publisher. Believe it or not, the mega-selling series was not an easy sell to publishers. "We were rejected by 123 publishers all told," Canfield told Shareguide.com. "The first time we went to New York, we visited with about a dozen publishers in a two day period with our agent, and nobody wanted it. They all said it was a stupid title, that nobody bought collections of short stories, that there was no edge -- no sex, no violence. Why would anyone read it?"

Canfield wisely practiced what he preached -- and persisted. Ultimately, he and Hansen sold the first Chicken Soup for the Soul book to a small press based in Deerfield Beach, Florida, called Health Communications. The rest, as they say, is history. There are currently 80 million copies of the Chicken Soup books in print, with subjects as varied as Chicken Soup For the Horse Lover's Soul and Chicken Soup For the Prisoner's Soul. Canfield and Hansen ranked as the top-selling authors of 1997 and are multiple New York Times bestsellers. Most important of all, the inspirational stories they have gathered in their many volumes have improved the lives of countless readers.

This year, expect to see Canfield's name gracing the covers of such titles as Chicken Soup For the Scrapbooker's Soul, Chicken Soup For the Mother and Son Soul, and Chicken Soup For the African American Woman's Soul. He and Hansen have also launched the all-new "Healthy Living" series and 8 titles in that series have already been released this year. There is also the fascinating You've GOT to Read This Book!, in which Canfield compiles personal accounts by 55 people each discussing a book that has changed his or her life. The most compelling of these may be the story of young entrepreneur Farrah Gray, who read Deepak Chopra's The Seven Spiritual Laws of Success at the age of 11 and made his first million dollars at the age of 14!

With no sign of slowing down, Canfield continues to be an inspiration to millions, who fortunately refused to give up when it seemed as though he would never even get his first book published. "Mark and I are big believers in perseverance," he said. "If you have a vision and a life purpose, and you believe in it, then you do not let external events tell you what is so. You follow your internal guidance and follow your bliss, as Joseph Campbell used to say."

Good To Know

Canfield is the founder of two California based self-esteem programs, "Self-Esteem Seminars" in Santa Barbara and "The Foundation For Self Esteem" in Culver City.

Writing the first Chicken Soup book was a lot more daunting than Canfield expected. After the first three years of research, he and Mark Victor Hansen had only compiled 68 stories -- 33 tales shy of their goal of 101 stories.

Along with co-writing dozens of full-length books, Canfield also publishes a free biweekly newsletter called Success Strategies.

Some fun and fascinating outtakes from our interview with Canfield:

"My inspiration for writing comes from my passion for teaching others how to live more effective lives. I started out as a history teacher in an all-black inner city high school in Chicago, graduated to a teacher trainer, then psychotherapist, then trainer of therapists, then large group transformational trainer and then a writer and keynote speaker. All along the way, my desire was to make a difference, to help people live more fulfilling lives. That is what I still do today. Most people don't know this but I was not a good writer in college. I got a C in composition. Nobody would have ever believed I would grow up to be a bestselling author."

"I play guitar, and I am learning to play the piano. I love movies and some TV shows. My favorites are Six Feet Under, Grey's Anatomy, House and Lost. I love to play Scrabble, poker and backgammon with my in-laws, nieces and nephews. We really get into it. I love to travel. I have been to 25 countries and try to add two or three new ones every year."

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    1. Hometown:
      Santa Barbara, California
    1. Date of Birth:
      August 19, 1944
    2. Place of Birth:
      Fort Worth, Texas
    1. Education:
      B.A. in History, Harvard University, 1966; M.A.T. Program, University of Chicago, 1968; M.Ed., U. of Massachusetts, 1973
    2. Website:

Read an Excerpt



The Seat at the Head of the Table


We all have hometown appetites. Every other person is a bundle

of longing for the simplicities of good taste once enjoyed on

the farm or in the hometown (he or she) left behind.

Clementine Paddleford

I grew up in the Depression in three rooms behind my father's store in Haverhill, Massachusetts. Times were simple and our food even simpler. The word ""gourmet"" had not yet entered common parlance, and our total ""pasta experience"" was heating up a can of Franco-American Spaghetti. My mother's favorite meal was what she called New England Boiled Dinner -- throw everything in a pot and boil it. Our only seasonings were salt and pepper. We'd never heard of sage, let alone saffron. When I married Fred, a restaurant manager in New York, I had much to learn. ""I hope you don't cook like your mother,"" he said on our honeymoon. ""How else?"" I thought to myself. Fred put me on an instant training program. When I served him hot dogs and baked beans on our first Saturday night, as I'd been brought up to do, he exclaimed, ""Hot dogs belong in Yankee Stadium. I don't ever want to be served these beans again.""

I left my New England heritage behind and quickly moved from tapioca pudding to Grand Marnier souffles. When my mother visited, I would prepare unusual gourmet treats, feeling it was my job to expand her culinary horizons.

During my mother's last years at a retirement hotel, she seemed to enjoy the bland food and simple surroundings. One day I asked her, ""How do you like it here?"" She replied, ""This is the nicest place I have ever lived."" I could hardly believe it! ""Why?"" I asked. ""The first day I arrived,"" she said proudly, ""they assigned me my seat in the dining room. They put me at the head of the table and gave me the only chair with arms on it.""

Suddenly I realized that I had never put her at the head of the table or even cooked what she enjoyed. The next time I returned from a speaking trip I invited my mother over for the evening. I prepared a New England Boiled Dinner, seated her at the head of the table and gave her the only chair with arms on it.

While I was on my next trip, my mother passed away peacefully in the night and I realized I'd spent my life trying to train my mother instead of pleasing her. She had simple tastes and asked for so little, but it took me until the last month of her life to put her at the head of the table and give her the only chair with arms on it.


If you wish to be a blessing And do all that you are able,
Find someone in need of a meal And seat them at the head of the table.

Florence Littauer
Our Favorite New England Boiled Dinner

Makes 8 servings


  • 4 pounds corned beef brisket, flat cut
  • 10 small red potatoes
  • 6 medium carrots
  • 2 turnips, 2 to 3 inches in diameter
  • 1 large onion
  • 1 medium green cabbage
  • 8 small beets, about 1 inch in diameter
  • Butter
  • Mustard

  1. Four hours before serving, bring a large pot of water to a boil over medium-high heat. Rinse corned beef. (In the package may be a separate packet of spices; add them to the water along with the corned beef.) Bring water to a boil, then lower heat and simmer, covered, for about three hours, or 45 minutes per pound.
  2. While the meat is cooking, peel potatoes, carrots and turnips. Cut carrots into 2-inch-long pieces. If the top part of the carrot is especially thick, cut those pieces in half lengthwise so that their thickness is similar to the pieces from the thinner end. Cut the turnips into quarters. Peel 1 large onion, leaving enough of the root section to hold the onion together. Cut the onion in quarters. Forty-five minutes before serving add the vegetables to the corned beef. Continue to simmer.
  3. Cut cabbage into quarters, starting at the root end and cutting straight through to the other side. Cut each piece in half lengthwise so that you have 8 even-sized wedge-shaped pieces. Fifteen minutes before serving, place the cabbage pieces on top of the vegetables and corned beef. Cover and continue to cook for 15 minutes.
  4. Meanwhile, boil beets separately -- their deep color would turn everything else red. Bring a medium pot of water to a boil. Add beets and continue to boil for 15 minutes. Remove from the heat and drain; add cool water. One by one remove the beets and squeeze them. They will pop right out of their skins. Arrange them on the platter with the other vegetables and top with thin slices of butter.
  5. To serve, remove cabbage and vegetables and arrange on a platter. Top with thin slices of butter. Remove corned beef and place on a cutting board. Cut into ¼-inch-thick slices and place on platter. Pass the platter at the table, and set out mustard for the corned beef.
Tapioca Cream Dessert

Makes 8 servings


  • 2 eggs
  • 1/4 teaspoon salt
  • 1 quart milk
  • 1 teaspoon vanilla
  • 1/3 cup quick-cooking tapioca
  • Cherries or strawberries to garnish
  • 1/2 cup sugar
  1. Separate eggs, placing yolks in a medium saucepan and the whites in a medium mixing bowl. Lightly beat the yolks with 2 tablespoons of the milk. Add tapioca, sugar, salt and rest of milk. Bring the mixture just to a boil over medium heat, stirring constantly. When it begins to bubble, remove it from heat. (Mixture will be thin.) Stir in vanilla and set aside.
  2. In a medium bowl, beat the whites until they form stiff peaks that just barely fold over at the top when you lift the beaters. Fold the hot mixture into the egg whites. Spoon into 8 individual dessert dishes and chill for several hours. To serve, top with a cherry or strawberry for garnish.

©1995. All rights reserved. Reprinted from Chicken Soup for the Soul® Cookbook by Jack Canfield, Mark Victor Hansen and Diana von Welanetz Wentworth. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, without the written permission of the publisher. Publisher: Health Communications, Inc., 3201 SW 15th Street, Deerfield Beach, FL 33442.

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted November 27, 2004

    #1 new york times

    'Anything is posible in the kitchen.' I once heard.For my book Project I did an interesting book. This book was called, 'Chicken Soup for the Soul Cookbook. Now I know what your thinking, 'oh a cookbook, how boring.' Well when I fisrt saw this book I thought the same thing, but as I read i started to love it. Chicken Soup has not just recipes, like you are probably thinking. It's not only a cookbook but it tells the stories behind the recipe's. One of my favorite stories is called no Depression Cake. You probably guessed that this cake has to do with the Great Depression. It does and doesnt. you see, this cake was made during the great depression. Whenever you would make it, it would put a smile onto your face! Maybe because it had, no butter, no milk, and no eggs. I guess that since it had none of these ingrediants that was what made it so special. So one day when i have a family and they are feeling blue, then I will make them some no Depression cake! I would give this book a 5 out ot 5 because to me when i was reading this book I just couldn't put it down! It reminded me to cherish being in the kitchen! Ps. No Depression Cake makes 12 to 15 cups of smiles!

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  • Anonymous

    Posted March 27, 2001

    good book

    it has some good recipes

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