The Williams-Sonoma Collection: Soup

Binding: Hardcover
EAN: 9780743224444
Edition: 4th ptg
ISBN: 0743224442
Item Dimensions:66930151861
Label: Free Press
Languages:EnglishUnknownEnglishOriginal LanguageEnglishPublished
Manufacturer: Free Press
Number Of Items: 1
Number Of Pages: 120
Publication Date: November 01, 2001
Publisher: Free Press
Release Date: November 01, 2001
Studio: Free Press

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Editorial Review:

Product Description:
Soup is the original comfort food. After all, what could be more satisfying than a purée of butternut squash topped with a dollop of cream? But soup can be refreshing as well -- think of a medley of spring vegetables simmered with fresh herbs.

Williams-Sonoma Collection Soup offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find inspiring soups designed to fit any occasion at any time of year -- from a quick and simple meal to an enjoyable lunch in the garden. This beautifully photographed, full-color recipe collection will become an essential addition to your kitchen bookshelf.

"Just take a look through these pages, and I believe you'll be ready to take out the soup pot!"

Amazon.com Review:
Williams-Sonoma, purveyor of choice gourmet products and kitchenware, has also created a collection of succinct yet comprehensive cookbooks. Part of the series, Soup offers 40 all-occasion recipes that reflect the company's signature good taste. Well-chosen formulas for what is surely the world's most satisfying food include classics like Chicken Noodle Soup, Shrimp Bisque, and French Onion Soup; simple soups like Garlic Stracciatella; and dinner-party specialties such as Three-Mushroom Soup with Sherry. Recipes for summer and winter soups like Curried Corn Soup and White Bean, Pasta and Swiss Chard Soup take advantage of seasonal bounty, while a concluding section entirely devoted to chicken soups such as Tortilla Soup with Chicken and Avocado gives readers more of soup in its most comforting form.

Accompanied by color photos that show the soups in all their glory, the global recipes are completely doable, and should appeal to a wide range of cooks. Throughout, sidebars (like "Garlic Croutons") offer useful information on techniques and ingredients; a glossary and basics section are also helpful. Though small in size, the book provides an inclusive store of superior recipes and instruction. --Arthur Boehm

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