Nothing beats a good soup - unequaled in taste, nourishment, and versatility, a soup can be an elegant first course, a hearty meal in itself, a surefire cure for the common cold. Filled with the simple pleasures of home-style cooking and 150 proven recipes, this book contains everything you ever wanted to know about making this favorite meal. All the secrets to concocting the perfect bowl of soup are right here, followed by an array of recipes sure to suit every occasion and satisfy every palate. There are ...
Nothing beats a good soup - unequaled in taste, nourishment, and versatility, a soup can be an elegant first course, a hearty meal in itself, a surefire cure for the common cold. Filled with the simple pleasures of home-style cooking and 150 proven recipes, this book contains everything you ever wanted to know about making this favorite meal. All the secrets to concocting the perfect bowl of soup are right here, followed by an array of recipes sure to suit every occasion and satisfy every palate. There are delicious vegetable soups, such as Tomato and Bread Soup with Pesto, Cool-as-a-Cucumber Soup, and Polenta Potato Soup. The hearty meals include Turkey Noodle Soup with Old-Fashioned Egg Noodles and Poor Man's Bouillabaisse. The smooth cream soups boast Calico Cheese Soup and Fresh Tomato Bisque. There are savory stews, chunky chowders, peppery chilis, and spicy gumbos, as well as fruit soups filled with nature's sweetness. There is even a section of shortcut soups that can be made quickly with ingredients straight from the grocer's shelf. Clearly written and easy to use, the book also tells cooks how to choose the best equipment, select and store ingredients, and make the perfect pot of stock or successfully substitute canned broths. Always the baker, Marilyn Moore concludes with a few special recipes for breads and crackers that go especially well with soups.
Moore ( Baking Your Own ) here considers what is common to food served in a bowl. Starting with principles of stock preparation, but confessing that canned broth is perfectly acceptable as a base, she then works through the genres, justifiably observing how little must be conceded to cholesterol and fat for rib-sticking heartiness. The author seems surest with soups running heavy to vegetables (although only a few of these compounds are actually meatless) and is a connoisseur of herbs, calling frequently for fresh-picked basil, lemon thyme, rosemary or summer savory. In other contexts, she is content to be less discerning; the gumbo and chili recipes call indiscriminately for ``chili powder or pure ground chiles,'' ``curry powder'' or ``hot pepper sauce,'' as if these generic terms were definitive. She does make the point that most simmering concoctions can forgive considerable latitude in preparation, and these 150-odd recipes, while guiding the timid with clear and complete procedures, reveal enough general principles to tempt the adventurous to improvise. An excellent chapter on tangy fruit soups, both hot and cold, complements the savoriness of the main collection. The concluding bread and cracker recipes are a useful afterthought. (Nov.)
More comfort food from the author of The Wooden Spoon Dessert Book ( LJ 2/15/90) . Soup cooks will find their old-fashioned favorites here, but there are also lighter versions of some old standards as well as unusual variations such as Wheat Berry Chili. Moore begins with a chapter on homemade stocks, but many of the recipes can be made in very little time. While there is not quite the variety of Julia Older and Steve Sherman's Ultimate Soup Book ( LJ 8/91), Moore's book is sure to be popular.
Besides being healthy, filling, low in fat, and appealing to the palate in any season, soup (and its unpretentious cousins, chowder, stew, and gumbo) is just plain wonderful food. Moore, author of books on desserts and breads, is a master instructor, here presenting a primer on the making of soup in the home kitchen. She covers such basics as thickenings, stocking a pantry, and equipment for cooking and serving. Using innovative ingredients and revealing an international influence, she is able to create such dishes as cream of macaroni and cheese soup, cream of sweet potato soup, wheat berry chili, and polenta potato soup. Most public libraries will want this.