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A Celebration of Soup: With Classic Recipes from Around the World (Cookery Library) [Paperback]

Lindsey Bareham
4.6 out of 5 stars  See all reviews (13 customer reviews)
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Book Description

26 April 2001 Cookery Library
'A book for serious slurpers' - Matthew Fort, The Guardian From the intense flavours of a clear consumme to the hearty warmth of a good broth, from the tang of a chilled summer appetizer to the richness of a comforting chowder, soup is one of themost versatile dishes imaginable. This unparalleled book covers every aspect of cooking soups, from stock-making and thickening to garnishes, embellishments and accompaniments.

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Product details

  • Paperback: 416 pages
  • Publisher: Penguin; New Ed edition (26 April 2001)
  • Language: English
  • ISBN-10: 0140299769
  • ISBN-13: 978-0140299762
  • Product Dimensions: 12.8 x 19.8 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Bestsellers Rank: 138,517 in Books (See Top 100 in Books)

Product Description


"'A book for serious slurpers' - Matthew Fort, The Guardian"

About the Author

Lindsey Bareham is the Glenfiddich Award-winning cookery writer, restaurant critic, and broadcaster. She is the author of several definitive books including IN PRAISE OF THE POTATO, ONIONS WITHOUT TEARS and most recently the higly acclaimed THE BIG RED BOOK OF TOMATOES. She is a regular contributor to 'Woman's Hour' and 'You and Yours' on BBC Radio 4 and writes a daily recipe for London's Evening Standard. She lives in London, W4.

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Customer Reviews

4.6 out of 5 stars
4.6 out of 5 stars
Most Helpful Customer Reviews
10 of 10 people found the following review helpful
'Soups, both classic and new, from all over the world.
Some from top chefs, restaurants and cookery writers are combined with the author's own innovative ideas.
Whether you are an expert cook or a novice, there are countless soups here that you can make, enjoy and share, whatever the occasion.'

Rear cover note from Nigel Slater, in the Observer :-
'If I could buy only one book this year it would be Lindsey Bareham's 'A Celebration of Soup' encyclopaedic collection'.

398 pages in this typical PENGUIN COOKERY LIBRARY published paperback book split over three Main chapters:-

'The Foundations of Soup-Making'
'The Embellishment of Soup'
'Types of Soup'

With sections on:-

The History of Soup
Soup as a healthy way of life
Drinks with Soup

plus conversion tables and a trouble-shooting guide for when your soup turns out less than perfect

all sandwiched between an introduction, a glossary and a concise index which highlights vegetarian and fish/shellfish only recipes.

This is a seriously written book with no pictures other than the cover.

Handy notes, sometimes informative, head up each recipe, e.g:-

'Wakame Soup'
'Wakame' a seaweed popular in Japanese cookery, is rich in vitamins B1 and B12, and eaten regularly, will improve the quality of hair. It is reputed to help the body eliminate the effects on animal foods.

'Spring Tonic Soup'
This soup celebrated the arrival of Spring with a marriage of seasonal vegetables and herbs. Most like sorrel, spinach and nettles, are thought to cleanse the blood. The ingredients can be adapted to whatever is available.
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23 of 25 people found the following review helpful
5.0 out of 5 stars Brilliant 12 April 2001
By A Customer
This is an absolute must-have for any self-respecting food enthusiast. Lindsey Bareham is one of the best food writers you could wish to read - all of her books are an inspiration. A celebration of soup is just that, a joyful evocation of soups from deeply comforting stews through to delicate broths. A classic.
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22 of 25 people found the following review helpful
5.0 out of 5 stars A brilliant book on soups. 27 Dec 2003
Format:Paperback|Verified Purchase
I have to agree with all the other reviews of this book.. It is brilliant.
I had only a little previous experience of making soups before, so I am no expert, however I've cooked about 6 soups from this book (that's about 1/100th of those in the book) and all have been exceptional (Well, the banana curry soup caused a bit of stir, not everyone's taste :-). I will shortly be ordering a copy of this book for each of my close friends that appreciate good food! - It will save me copying out recipes in the long run :-)
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2 of 2 people found the following review helpful
5.0 out of 5 stars Celebration of Soup 6 May 2009
I was told about this book by an OXFAM bookshop customer who said it was the best he had come across. It is clear to follow and comprehensive.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Fabulous book 11 Jan 2011
I have never reviewed a book before but just had to say a few words about this wonderful book. The recipes are very easy to understand & all that I have tried have turned out to taste great. I love the introductions to each recipe they give just enough information to give a context for the soup. Unlike one of the other reviewers I didnt mind not having any photographs at all as soup is basically soup at the end of the day & I am often frustrated with other cookery books that waste so much space with huge photos! This book is stuffed full with recipes instead & is such great value for money.
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1 of 1 people found the following review helpful
Like Ms Bareham in the opening chapter, I'm tempted to tinker with the Roux brothers quotation ("If you are serious about cooking, good stock is essential") and say that if you are serious about cooking, this book is essential.

It's rare that I sit down and read a cookery book from cover to cover, preferring to hop, skip and jump to find recipes that appeal and can be prepared from ingredients I already have or can easily obtain but from the first page through to the end this book is an absolute joy for anyone learning to cook and especially for those like me for whom soup is a staple.

I was going to end by listing my favourite recipes but to be honest, that would take at least an hour so suffice to say that when you have a copy of this book (and you must!), do not miss making the chickpea soup with fried eggs and the black bean soup with prawns, you won't be sorry!
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1 of 1 people found the following review helpful
5.0 out of 5 stars Not just soup 4 Nov 2009
A fantastic book which is clearly written and interesting. As well as the expected soup recipes, it also has a brief history of soup, an equipment guide, and most surprisingly has excellent sections on stock making, and garnishing, which include recipes for a variety of both.

The instructions are clear and easy to follow, great for either the novice or the more experienced cook.
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Most Recent Customer Reviews
4.0 out of 5 stars Never Realised Soup Had So Much In It
Well, I suppose if you want to know everything there is to know about soup, then this 400 page book of close-packed type without illustrations is a pretty good place to start. Read more
Published 5 months ago by R. Newbold
5.0 out of 5 stars Good Book, plenty of content
Recommended by a friend. A Good Book with plenty of content. I would definitely recommend this book to anyone that likes to make soups.
Published 21 months ago by Paula Barraclough
4.0 out of 5 stars Soups
An amazing quantity of soups to make ranging from quite simple ones to the very complex. Written by a perfectionist and a good reference book but perhaps not for someone who is... Read more
Published on 11 Feb 2012 by ESS
5.0 out of 5 stars A masterpiece among culinary books
Lindsey Bareham is well known to current readers with a culinary bent of The Times, and to former such readers of the Evening Standard, for her daily recipes appearng in each of... Read more
Published on 30 May 2011 by Guiderius
5.0 out of 5 stars Brilliant!
The best soup book out there, I have tried many of the recipes but of particular note- corn potato and cheddar cheese soup, onion soup with a souffled top, and clear beetroot... Read more
Published on 20 Feb 2011 by McKenzie
3.0 out of 5 stars NO PICTURES
I am a very new home cook and found that the lack of pictures in this book was very off putting. They are good recipes if you are an experienced cook, but is always nice to compare... Read more
Published on 21 Oct 2007 by Ms. Amy C. Owens
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