| In association with |
 |
|
Learn to COOK - The Complete Book of Soups and Stews, Updated
|
List Price: $30.00
Our Price: $21.30
Your Save: $ 8.70 ( 29% )
Availability: Usually ships in 24 hours
Manufacturer: Simon & Schuster
|
Average Customer Rating: 
|
|
Binding: Hardcover
Dewey Decimal Number: 641.813
EAN: 9780743277150
ISBN: 0743277155
Label: Simon & Schuster
Manufacturer: Simon & Schuster
Number Of Items: 1
Number Of Pages: 416
Publication Date: 2006-10-03
Publisher: Simon & Schuster
Studio: Simon & Schuster
|
|
|
|
|
|
Editorial Reviews:
|
|
From his travels around the world, culinary writer and expert Bernard Clayton, Jr., has put together an eclectic collection of more than 250 soup and stew recipes, adding to the clear instructions personal anecdotes and historical background. Now, in this beautiful updated hardcover edition, The Complete Book of Soups and Stews, Updated, he includes an array of favorites, as well as some delicious new additions and healthful preparation tips, that makes this a must-have in any kitchen for any season. He covers a wide range of soups, from Asparagus and Crab to Peach Buttermilk, and American classics such as New England Clam Chowder, Burgoo, and U.S. Senate Bean Soup share the spotlight with such international gems as Japanese Shabu-Shabu, Nigerian Peanut Soup, and Scottish Cock-a-Leekie Soup. After a thorough discussion of the many kinds of stocks, from Brown Stock to Dashi, Clayton includes, for those of us who are time-pressed or just plain lazy, the pros and cons of homemade versus store-bought stock, along with tricks and tips to improve the latter. Clayton's first book, The Complete Book of Breads, won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as perhaps the best book on the subject in the English language. Of Clayton's The Complete Book of Pastry, which also received a Tastemaker award, Claiborne said: "One of the most important cookbooks of this year if not this decade." With recipes that are well written and easy to follow, Clayton shows that soup making is neither time-consuming nor difficult, and in any case is well worth the effort.
|
|
|
Spotlight customer reviews:
|
Customer Rating:
Summary: A great resource
Comment: I am so glad I purchased this cookbook. I've made over a dozen recipes from it, and they've all been excellent. There is an extremely wide variety of soups and stews included, from all over the world. I highly recommend this cookbook. I live in a rural area, so for some recipes, it is difficult to locate certain ingredients unless I order online. But we love to try a variety of food, so for us it is not a big deal. I am very pleased with my purchase.
Customer Rating:
Summary: A Satisfying selection of Excellent Recipes
Comment: I don't know how Clayton's most excellent soup, stew, and chili recipe book could have been made better.
Other than the new look, I really can't see how it has been updated. I used the prior edition almost exclusively for my soup and stew cooking for over fifteen years after an Amazon.com recommendation. Probably the best testament to its usefulness is that I've given it as a gift to friends and relatives several times (with 100% positive feedback).
What I've said about the prior edition can be said again:
This is a great source book for all types of cooks. Fledglings, those with limited success or confidence, bachelors or recently-divorced men, folks who delight in one-dish meals, and even soup afficionados like me will benefit from having it in their collection.
Clayton gives us an excellent introduction to the craft of soup-making by covering such important basics as stock preparation, use and selection of soup making tools.
He is happy to share the difficulties and delights of soup-making with his readers, by supplying helpful information for each recipe; sometimes to explain the source or history of the recipe, or to share information about uncommon ingredients or variations. It's almost like having him in the kitchen looking over your shoulder, gently dispensing his knowledge and advice. He prepared these recipes himself, so the directions are clear and easy to follow, even the complicated ones.
But what about the recipes? I've had this cookbook for over fifteen years. I've prepared over twenty of the recipes and have not yet found a bad or mediocre one yet. In fact, I prepare several of them regularly enough to call them my cooking favorites. Here are the best ones I've made so far:
Borscht : I make this at least once a month. Friends and family have raved at its stew-like quality and robustness. Although I can't get the Russian fellow at work to try it, I made it at a Boy Scout campout. I was floored when the boys raved about it. The best compliment any soup can receive is from boys whose favorite vegetable is ketchup.
I've tried three of Clayton's chili recipes. President Lyndon Johnson's mild, simple, and straightforward Pedernales River Chili made with meat, onions, and spices. I now follow the `chili puree' method from the Hernandez family chili recipe for every chili recipe I make because you can customize the spicing for each individual in the house. "Mom Unser's Chili" is a quick one, and made with pork instead of beef.
Old Fashioned Cabbage Soup incorporates frankfurters, and I was able to get my then very young children to eat it because I billed it `Hot Dog Soup'.
Irish potato soup. Absolutely delicious! I once thought a potato was a potato, but in his tips Clayton explains how using different potatoes brings different flavor to the soup.
Shaker Bean Chowder----"Good, smooth, and flavorful. Excellent for the vegetarians among us.
Saiman' soup, a Hawaiian pork-bone, sea kelp recipe which both Clayton and my spouse insist has curative powers.
Pick up this most useful volume and cook up a delicious meal tonight!
|
|
|
|
|
|
|
|
|
