- Paperback: 176 pages
- Publisher: Little Brown and Company; Revised edition (Oct 1996)
- Language English
- ISBN-10: 0316057339
- ISBN-13: 978-0316057332
- Product Dimensions: 23.6 x 1.3 x 19 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 1,397,877 in Books (See Top 100 in Books)
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First Sentence
The soups in this book are simple enough to require only the most basic of kitchen equipment. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
The soups in this book are simple enough to require only the most basic of kitchen equipment. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful:
4.0 out of 5 stars
Delicious recipes, in a well-organized, easy-to-use format.,
By A Customer
This review is from: Vegetarian Soups for All Seasons: A Treasury of Bountiful Low-Fat Soups & Stews Tag: Feat. More Than 125.. (Paperback)
This cookbook is unique in that the recipes are organized by season, so you can easily find soups that are appropriate for the types of fresh produce you can find in the stores, and that fit how you feel in each season. Each soup I have made from this cookbook has been delicious. Some combine ingredients that I would not have thought to put together, but they work wonderfully. I highly recommend this book to anyone interested in delicious soups!
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.5 out of 5 stars (11 customer reviews) 36 of 36 people found the following review helpful:
5.0 out of 5 stars
Inspired one-dish meals,
By Karen Chung - Published on Amazon.com
This review is from: Vegetarian Soups for All Seasons: A Treasury of Bountiful Low-Fat Soups & Stews Tag: Feat. More Than 125.. (Paperback)
For me, the one thing that matters about a cookbook is: is it *inspired* or not? The ones that are not may have one to a few usable recipes, almost by accident, but the majority are either based on stale ideas, or they are too heavy, due to their use of meat, fat, sugar, or other such ingredients.This book far surpassed my expectations. The recipes are original, hearty, satisfying - and low-fat. One of these soups with some bread and cheese makes for a simple and delicious weekday meal. Most of the soups we've tried from this book have come out very well. We got off to a good start with Garlicky Cream of Celery Soup (p. 39). Examples of other successes: Cream of White Vegetables (p. 15; this worked fine with Chinese white radish/daikon; turnip is unavailable in Taiwan) - very smooth, soothing and flavorful; Gingered Pumpkin-Apple Soup (p. 25) - I'm not sure I'll put the apple in next time, but we all enjoyed the complex flavors of this one; Cream of Broccoli Soup with Whole Wheat Pasta (p. 96) also wasn't bad, even with plain macaroni shells. The Moroccan-Style Vegetable Stew (p. 26), with pumpkin, chickpeas and couscous, was very unusual and quite tasty. I was less impressed with the Tomato-Rice Soup with Snow Peas (p. 93) - this ended up something like Campbell's tomato rice, but then but I did make some substitutions, like white rice for brown. And I probably should have let the Curried Cauliflower-Cheese Soup (p. 84) thicken more before serving. You can skip the Sauerkraut Soup (p. 36) - this was edible, but didn't much appeal to any of us; too heavy on the sweet and sour, and not very satisfying. Still, I'm very gung ho about continuing to try out the other recipes. Well over half the recipes look doable to me in our environment, and that's a remarkably high ratio. I have found no other soup cookbook that can compare with this one. The recipes that work - and that has been most of them so far - are excellent, and just our style. The book not only gives individual recipes but in fact teaches a *method* for making good vegetarian soups, i.e. pureeing cooked vegetables for a thick and hearty but not too rich base. Organizing the recipes by the seasons makes it easier to find a soup suited to the weather. P. 27 has a recipe for 'Squash and Corn Chower', but that's the only typo I've spotted. The pencil drawings and quotes are quite charming. I haven't yet tried the bread and other 'accompaniments' recipes in the back, but they look intriguing. In short: if you like soup but not meat, and are looking for ideas for simple but very good meals on the light side, this book is an outstanding choice. 15 of 15 people found the following review helpful:
5.0 out of 5 stars
These soups are creative, easy, and delicious!,
By A Customer - Published on Amazon.com
This review is from: Vegetarian Soups for All Seasons: A Treasury of Bountiful Low-Fat Soups & Stews Tag: Feat. More Than 125.. (Paperback)
I checked this book out of the library and couldn't return it without buying my own. I tried two of the summer soups, Fresh tomato soup with sweet corn sauce, Cold zucchini and corn soup, and fall's black bean soup. They all got RAVE reviews from friends and family.
14 of 14 people found the following review helpful:
4.0 out of 5 stars
Delicious recipes, in a well-organized, easy-to-use format.,
By A Customer - Published on Amazon.com
This review is from: Vegetarian Soups for All Seasons: A Treasury of Bountiful Low-Fat Soups & Stews Tag: Feat. More Than 125.. (Paperback)
This cookbook is unique in that the recipes are organized by season, so you can easily find soups that are appropriate for the types of fresh produce you can find in the stores, and that fit how you feel in each season. Each soup I have made from this cookbook has been delicious. Some combine ingredients that I would not have thought to put together, but they work wonderfully. I highly recommend this book to anyone interested in delicious soups!
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