Book Description
When I said I was working on a soup book, the response was often, “Oh, I love soup!” People enthuse about soup in a way that’s so heartwarming it makes me feel as if I’m in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I’ve tried to streamlined these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire.
—from the Introduction
In Vegetable Soups from Deborah Madison’s Kitchen, America’s favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long.
Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals.
Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce–from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn’t available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa.
Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear “croutons” and souffléd cheese toasts, this friendly soup lover's guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.
Customer Reviews:
I love Deborah Madison's work.......2007-07-04
When I first bought this cookbook, we lived from it. I love the clear broths, the roast vegetable soups, the bean soups (although I think some of the lentil soups in Deborah's big vegetarian book are better), the fennel and chestnut soup (better than the earlier version) ... And, now my brother's moved house, I've bought him his own copy.
Caution.......2007-05-18
The layout of this book is terrible. The recipes don't start at the top of the page. Rather, they run onto the pages... in a jumbled mess. It takes away from this cookbook significantly. Why did they print it this way? To save on paper, printing costs? Whatever the reason, we the buyers have to turn the pages just to get the whole recipe... inconvenient. There are other great vegetarian books on soups... that are much better to cook from.
Oh, the joy............2006-12-30
.....Of my whole family thinking I am the "Soup Goddess" since I bumped into this book in my local library.I am a vegetarian, but my husband isn't, and neither is his family, but I do love to cook for them,but they are all too easy to scare with tofu, tempeh,roots and twigs they haven't even heard of.(things I do enjoy though.)But ever since I have been cooking tasty soups from this book, they love everything I make.It is not a 15 minute meal book,thank god, because there is something to taking one's time, and cooking with love and care.The fall and winter soups,especially the roasted vegetable ones are sooo goood!They do require fresh veggies, but you can still use canned tomatoes, if you don't have fresh, canned beans occasionaly, and the food comes out great.The idea of making the stock from the trimmings is great too,since most of the time they would be thrown away anyway, so why not make the soup tastier with them.I have a small kitchen and no place for gadgets,but I was able to use this book without those,and the outcome was always delicious, fragrant, wholesome food. And I have not found one single recipe in this book that was not superb.I mean, how many times does it happen, that you buy a book, and most of the stuff is either too complicated, too simple, too blah?Even Goldilocks would be happy with this one!Every single thing I have tried,which is most of the cold weather soups came out even better than I thought it would.Of course I had to get my own edition because I could not bare to part with this book when it was time to take it back.Since than I got a few more books from Ms Madison, but this was the first and so it is special.Good luck,and enjoy!
Vegetable Soups from Deborah Madison's Kitchen........2006-11-10
Very nicely illustrated and laid out however for anyone in smaller towns some of the ingredients may not be available. It would be helpful to give a directory of the more unusual ingredients,a description of them and perhaps a buying guide.
Inspiring.......2006-03-10
I'm not a vegetarian but I found this book a great inspiration. Lots of practical information and clever recipes make this book much better than average. In fact, great.
Book Description
No, there is no chicken stock in this soup. What you'll find here is page after glorious page of the loveliest, most delicious soups and stews - each and every one entirely vegetarian. Brimming with international flavors, Paulette Mitchell's easy-to-follow recipes are paired with unique accompaniments, garnishes, and toppings that add tremendous visual appeal. Witness hearty Pumpkin Stew baked and served in a pumpkin shell; classic onion soup updated with crunchy goat cheese toasts; and Spicy Sweet Potato Ancho Bisque swirled with bright Roasted Red Pepper Cream. From Mediterranean Saffron Stew to Greek Spinach and Orzo Soup, these colorful dishes are simple enough for every day, yet sophisticated enough for elegant dinner parties. Instructions for making tasty vegetable stock from scratch, a selection of delicious vegan soups, and a helpful "tips" section make this gorgeous cookbook an important addition to any kitchen where good food and good health are on the menu.
Customer Reviews:
A Truly Lovely Addition to your Cookbook Collection with a minor exception........2007-09-10
I love this book. Not just for the recipes but for the clean design and beautiful photographs. Everything about this book makes you want to use it over and over.
I do have one word of caution. Her miso soup recipe calls for you to boil the miso. She makes an effort to explain how beneficial miso is for your health but unfortunately, boiling miso destroys all of the good enzymes.
Add it at the end by turning off the heat, mix in your miso, and wait a few minutes before serving. Heat activates the enzymes but, again, boiling will destroy them.
Aside from this small detail, it is one of my favorites amoung my vast collection of cookbooks.
Better than I expected...great book for soup lovers!.......2007-08-11
This book is the perfect soup cook book. I really love soup and wanted some new and interesting recipes. This book definitely delivered! I have tried many of the recipes and all of them were delicious. Each recipe is very unique and my favorite so far is the roasted vegetable soup. The roasting causes a sweetness and carmelization that is delicious and even though there are a lot of ingredients prep is quick because it is mostly just chopping up veggies.
One of my friends was recently diagnosed with Celiac Disease and this book is helping her through her tough time with her new dietary restrictions. She is not able to use any canned broths or bouillions that you could buy at the store so the vegetable stock recipe in this book is helping her to be able to eat the soups she loves again.
This is a great book!
hungry for soup?.......2007-07-28
Excellent and easy and delicious recipes for anyone who likes soup and doesn't like to go to a whole lot of trouble.
Soups a Plenty.......2007-07-17
If you like soup and are a vegetarian you"ll love this book of receipes. The book itself was in great shape. Thanx Seller
I wish there was images.......2007-06-20
I think a good cookbook should have an image for every recipe.
This cookbook has beautiful images, but I wish they would show me an image of the cooked soup instead of images of the ingredients. I know what a raspberry looks like, but I have no idea about raspberry soup.
Else than that I think that the yummy titled of the recipe make up a little bit for the lack of images, they all sound good. They are simple yet not obvious soups. They have refined ingredients, but not obscure, you can find everything at the grocery store.
My only other critique would be that the organization of the explanation is trying to simplify the flowing of the making process, but I think it is just confusing. I would like a 1-2-3 kind of book, but this one is more like a flowing text wich makes it hard to follow once you are in the kitchen with your stuff cooking fast.
Over all it seems to be a good book, full of nice little recipies. I just wish there was more images...
Amazon.com
Offer your guests a big bowl of warmth and comfort--stir up some homemade soup! Brother Victor-Antoine d'Avila-Latourrette, author of From a Monastery Kitchen, follows the months of the year with simple recipes using seasonal ingredients. The soup recipes are international as well--try some Polish Pearl Barley Soup in February and Traditional Austrian Cheese Soup in November. Brother Victor-Antoine recommends chilled soups in the summer for refreshment; June's creamy Chilled Carrot Soup features the zest of ginger and lemon, and the Cold Zucchini Soup in August is delightful with the recommended lemon basil. The simplicity of the recipes makes them suitable for beginning cooks, who will learn that a great variety of flavors can be produced just by changing the order in which the vegetables are sautéed or by using vegetable broth instead of beef bouillon. Twelve Months of Monastery Soups is a delicious introduction to the art of soup making. As Brother Victor-Antoine notes, "soup remains a faithful friend during all of life's occasions."
Book Description
"Of soup and love, the first is best." Brother Victor-Antoine makes a passionate case for this Spanish proverb in Twelve Months of Monastery Soups, bringing easy, delicious, soul-satisfying soup recipes from the monastery to your kitchen. From simple, clear broths to thick, hearty soups, there's a recipe to appeal to every taste. Arranged by month with an eye toward seasonal variety and at least one recipe for every vegetable native to North America, the 175 soups include classic favorites such as Cream of Corn and Tomato and more unique recipes such as Jerusalem Artichoke, Provenþal Rainbow, and Danish Onion-Champagne. With inspirational quotes proclaiming the goodness of soup sprinkled throughout and beautiful period block prints, Twelve Months of Monastery Soups is a celebration of the art of soup-making.
Customer Reviews:
Tasty!.......2007-03-15
I bought this originally just wanting another soup cookbook, as I tend to live off soups. While other soup cookbooks seem to thrive off 20 different competing flavors, these soups thrive on their very simplicity. It makes both eating and making the soup like a meditation. You'll be amazed how a soup so simple can taste so good. You dont need tons of spices and different steps to appreciate the basic(and yummy!) taste of the vegetables.
Excellent Sourcebook for Vegans or New Cooks.......2006-08-24
'Twelve Months of Monastery Soups' is my second-favorite cookbook, by virtue of the copies I've given to other cooks. (Bernard Clayton's 'Complete Book of Soups and Stews' is #1) Complete Book of Soups and Stews
In my many years of cooking, I've enjoyed soupmaking because:
1. It doesn't take a lot of work to make a soup,
2. It is pretty hard to ruin the dish if you follow the recipe; and
3. You can make a good recipe even greater with a little ingredient experimentation and fine-tuning.
4. The more you do it, the more confident you get with your skill.
In 'Twelve Months...', Brother Victor raises the soup cooking consciousness by providing a fine variety of seasonal selections presented in a very readable recipe format.
Here are my reasons for recommending this fine soup cookbook:
Recipe Simplicity: I loathe the `Joy of Cooking' because of the cryptic recipe language it is written in. Brother Victor lays it out plain and simple here, making the construction easy for the new or challenged cook. Anyone can make one of these fine soups.
Seasonalness: The soups are arranged by month when the vegetable ingredients are most readily available and fresh. For not-too-adventuresome cooks, the combination of ingredient seasonality and recipe simplicity tempts you to try new things you'd probably never try before.
Recipe Selection: The mix of recipes is very good. Even though the selection leans heavily toward the Vegan side, there is something here for everyone. Try Clayton's book if you seek more meaty varieties.
One last thing. Several Amazon reviewers were critical of the `blandness' of the recipes. Pshaw, I say! If there isn't enough garlic, salt, pepper or spice in the recipe, I add more (and make a note of it in my cookbook.) Soup recipes should not be blindly followed, but spiced by the cook's good taste!
yummy.......2006-04-25
I bought this book for my mother, who has loved it for the last 7 years. She has systematically made every soup in the book. Aside from the beer soup... they were all delicious.
Have fun!
Delicious!.......2005-10-04
I tried several of these recipes, including cream of broccoli soup and pumpkin soup. They were quite good and simple to make, using ingredients that weren't hard to find at the store. My family enjoyed them as well.
There is quite a variety of soups to choose from--175 recipes in all, according the blurb on the back of the book. They are grouped by month; recipes with seasonal vegetables appear in the appropriate month. Each page has a proverb or commentary about using the recipe, and many have a charming medieval woodcut as an illustration. In addition to the soup recipes, there is information on making soup stock, sauces and homemade croutons.
One thing that might have made this book a little better is if the names of the recipes were indexed, instead of just the main ingredients. The names of the recipes do appear in the table of contents, however.
This is a good collection of tasty soup recipes, and also an enjoyable book to read and browse through if you enjoycooking.
Twelve Months of Monastery Soups.......2005-02-21
As a "homemaker" I have used Brother Victor-Antoine's soup cookbook as reference when I need to get a good meal on the table. I especially find it very easy to prepare from it because it doesn't matter whether one is living in the country, as I am, or the city with access to large and "luxurious" supermarkets.
A person can simple start from what is available in the pantry or refrigerator and find that from these simple ingredients a delicious soup can be made. There are many soups for many tastes, varying with ingredients through the seasonal months.
With most of them the author gives short explanations of origin of soup or childhood memories. I find these delightful and instructive since many recipes can be modified to ones pantry.
Average customer rating:
- Original, Creative, Imaginative, Fresh, Innovative, Healthful
- Wonderful!
- great book!
- Packed with creative approaches
|
Vegetarian Appetizers: Simply Delicious Recipes for Easy Entertaining
Paulette Mitchell
Manufacturer: Chronicle Books
ProductGroup: Book
Binding: Hardcover
 General
| Cooking, Food & Wine
| Subjects
| Books
Appetizers
| Meals
| Cooking, Food & Wine
| Subjects
| Books
General
| Quick & Easy
| Cooking, Food & Wine
| Subjects
| Books
General
| Vegetables & Vegetarian
| Cooking, Food & Wine
| Subjects
| Books
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The Complete Soy Cookbook
ASIN: 0811829669 |
Book Description
Everyone loves party food! But in today's busy world who has time to prepare sensational, healthy hors d' oeuvres to please every palate? Thanks to the creative ideas in Vegetarian Appetizers it's never been easier--or more delicious. Over 70 innovative recipes ideal for any festive event, large or small, take advantage of fresh, seasonal ingredients. So dip, dunk, spear, or munch, Vegetarian Appetizers is a great reason to eat your veggies.
Customer Reviews:
Original, Creative, Imaginative, Fresh, Innovative, Healthful.......2007-01-16
Ms. Mitchell packs her book with fresh ideas. If you are looking for something new, this is it. Even if the title of the recipe suggests something that you have read before, rest assured that Ms. Mitchell has added something different and delicious to it.
Anybody can create a tasty dish by drowning it in butter or melting lots of cheese over it. Many standard appetizers are unhealthy for this reason. Although Ms. Mitchells does use cheese from time to time, her recipes are not drowning under it. Don't get me wrong I love cheese as much as the next person but so often I have had to pass by the standard appetizer plate because it is full of cheese laden appetizers. Ms. Mitchell uses imaginative combinations of ingredients and spices and herbs to make her recipes stand out. This is also a great book if you are trying to get your family to eat more vegetables. Just increase the size or number of her appetizers and serve them as delicious vegetable side dishes. Wish I had more than five stars to assign to this book.
Wonderful!.......2006-08-11
I love this book! Delicious appetizers displayed beautifully... with clear instructions. These appetizers would be enjoyed by vegetarians and meat eaters alike. I am so pleased!
great book!.......2003-01-20
We had some parties over the holidays and this book was a key resource for pulling out some creative, interesting dishes that everyone loved. Mushroom pate was a particular hit. The flavors are interesting but not weird, variety throughput the book is great. Most of our friends are meat eaters so it was fun to do an hor d'oeurve party where no one missed the meats. Highly recommended! It made it easier for me to enjoy the holidays! Great resource.
Packed with creative approaches.......2002-02-11
Packed with creative approaches to the enhancement of fresh foods, Vegetarian Appetizers is a sampler of gourmet, internationally influenced, sophisticated, yet simple appetizers that are designed to appeal to inclusive palates (vegans, vegetarians, and others). Divided into five chapters, the 144-page hardback covers Appetizer Basics, Light Bites, Mezzo Bites, Sizable Bites, and Sweet Bites, plus Paulette's tips and an appendix for vegan recipes. Most of the 70 plus recipes take just one page, and there are many accompanying color photographs to illustrate the presentation.
Experienced teacher/author/T.V. host Mitchell takes the intimidation out of such taste experiences as Caramelized-Onion Fritatta With Chimichurri Sauce, combining Italian and Argentinean flavors, or Yam Croquettes With Tangerine-Sherry Sauce, or Five-Spice Diced Vegetables in Endive Leaves with Plum Sauce, or the cover feature, East Indian inspired Cumin Scented Potatoes in Filo Cups.
Sprinkled throughout the recipes are invaluable tips for flavorful shortcuts, such as in the referral to Penzeys Spices for making Lebne with Zaatar, a middle eastern herbed yogurt cheese. From the simple, such as Guacamole, to the exotic, such as Quail Eggs With Olivada, to the challenging, for example Vegetable Pates with Creamy Horseradish Sauce, Vegetarian Appetizers packs a punch you and your guests won't forget to appreciate.
Nancy Lorraine, Reviewer
Book Description
Hearty, nutritious, refreshing and delicious, soup has always been the original comfort food. From light consommés to creamy chowders, tangy curries to chilled fruit concoctions, you'll find the perfect dish to fit any occasion. Tasty meals-in-a-pot abound from recipes inspired by regions as far flung as Japan, Italy, Russia, and New Zealand and as close to home as New York, New England and the Southwest. Chase the cold away with Hot & Sour Tofu Soup, Acorn Squash and Apple, and Roquefort Soup with Cauliflower. Celebrate summer with an infinite variety of fresh fruit and vegetable delights: Chilled Curried Peach Soup, Cantaloupe Cooler, Gazpacho, and much more. For dessert, try Chocolate Mint Soup, Cherry Wine, or Chestnut and Amaretto. With tips on making vegetable stocks, hints on blending complimentary flavors, and suggestions on ways to substitute ingredients that may be hard to find, this is a practical and inspiring resource.
Customer Reviews:
Fancy soup names that don't inspire.......2005-02-17
I am an avid cook who cooks at least once a day - and usually a dish I have never made before. Consequently, I thought that this book would increase the number of recipes to be tried by quite a bit and was very exited to recieve it. Obviously, as my 2 star rating suggests, my expectations were not met - and here is why:
True to the name of the book, Gillespie does include a plethora of recipes - I didn't count them but I'm pretty confident that the number must be 365 or at least close. However, almost none of the recipes sound as though they might actually be delicious. I found them to be rather uninspired and uninspiring and keep thinking that Gillespie sacrificed the idea of good and wholesome soup for being as fancy and innovative as possible. The overabundance of "fancy" soup is rather burdensome when you are simply looking for a straightforward soup. The back-cover for example, lists several recipes that fall into this category - Brandied Strawberry Soup, Chocolate Mint Soup, etc. just don't do it for me.
When I finally managed to locate a recipe that sounded like I would enjoy it, I had to discover that some of the listed ingredients never showed up in the actual recipe - this should have been caught by an editor. The soup, however, turned out quite well once I had figured out when to add the missing igredients.
Unfortunately, there is more: Gillespie likes to included such illustrious items as dried potato buds, dried onions, etc. to his recipes - I would think that cooking involves fresh ingredients when available. While I understand that not everyone can get fresh galangal and that, therefore, it is helpful to used dried galangal in recipes, last time I checked, potatoes and onions were readily available pretty much anywhere.
In addition, several recipes list chicken stock or fish sauce as ingredients (sometimes optional, sometimes as an alternative for a vegetarian item). Personally, if you publish a vegetarian cookbook, I want to see vegetarian ingredients only.
And finally, one recepie had me laughing in disbelief. Gillespie lists a recipe for a "Super Fast Soup.: Now, if you were in the market for a super-fast soup, what would you do? I'd open a can of soup - and so would Gillespie. To make it a real recipe in his book, he suggests adding frozen veggies and water. Wow, I am so glad I have a cookbook to guide me through this difficult process.Unbelievable.
As is now truly obvious, I do not like this book and I will certainly not recommend it. There are much better soup books avaliable and unless you are on a quest to own every single vegetarian soup cook book ever published, I would strongly advise you to stay clear of this book
I really like soup..........2003-01-02
...especially when the weather turns cold in the fall and throughout the winter and early spring months. Most of the soups that I prepare are simple and nutritious. And while I enjoy the few soups that I regularly make, I wanted to expand my collection of recipes. So I was delighted to receive a copy of 365 Vegetarian Soups. Think of it, a different soup for every day of the year!
Gregg R. Gillespie's soup recipes are contained in the following sections: vegetable stocks, basic soups, fruit soups, cream soups, hearty soups, chilled soups and dessert soups. The ingredient lists and directions are well laid out and easy to follow. Each recipe also contains the number of servings.
As the title states, the recipes are vegetarian, not vegan. While some of the recipes can be easily modified for vegan diets, others containing several dairy products will be more difficult to modify. There are some recipes, like Ginger Melon Soup and Vegetable Soup With Lemon & Mint that require no alterations for vegans. And with 365 recipes, there are sure to be numerous recipes that everyone will enjoy.
--Reviewed by N. Glenn Perrett
Average customer rating:
- a cookbook to reach for every day
- Recommended Cookbook
- Good recipes
- Good Soups. Only Fair Presentation for Healthy Use
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Soup for Every Body: Low-Carb, High-Protein, Vegetarian, and More
Joanna Pruess , and
Lauren Braun
Manufacturer: The Lyons Press
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
| Books
Soups & Stews
| Meals
| Cooking, Food & Wine
| Subjects
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General
| Vegetables & Vegetarian
| Cooking, Food & Wine
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Low Carbohydrate
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ASIN: 159228907X |
Book Description
More than seventy recipes from the award-winning author of Eat Tea.
Customer Reviews:
a cookbook to reach for every day.......2007-05-07
Fantastic soup cookbook. I love the photos to inspire, the nutritional information at the end of each recipe giving the calories, fiber content, etc. It has a great range of recipes including all-vegetarian, bean and grain soups, poultry and meat soups to fruit soups.
We have made 4 of the recipes so far and each one has been a hit and a definite repeat. My husband made the Greek Chicken and Rice soup today and it was divine.
I think this soup cookbook is a winner.
Recommended Cookbook.......2006-06-27
Reviewed by Debra Gaynor Reader Views 6/06
Growing up on homemade vegetable soup molded me into a soup lover. Naturally I was drawn to this book from the moment I read the title. Soup warms the heart, soul and body on a chilly day. The aroma of soup simmering on a stove always bring back pleasant memories,...... memories of home and family, memories of frosty days.
In this busy world, few people take time to enjoy the art of cooking. Soup is a pleasure to make and it's adaptable: vegetables, meat, herbs or leftovers all can work together to make a delicious and nutritious meal. Ingredients from the cupboard or refrigerator combine easily.
"This is a collection of favorite soups and amusing anecdotes gathered over the years." The chapters in this book cover nutrition as well as various types of soup. The discussions on portions, how to serve, stock, and equipment were helpful and interesting.
The aroma of vegetable soup has always brought me comfort. The recipes for vegetable soups contained in this book, are imaginative, different from the southern recipes my grandmother shared with me.
I've tried several of the recipes among them were; Mighty Minestrone and Sopa de Legumbres--Minestrone New Mexico Style, both were delicious. Each had its own distinct flavor.
Grandmother always quoted, "Chicken soup cures the cold." Memories of her stirring soup came to mind as I tried the recipe for "Ole-Fashioned Chicken Soup"; I didn't have a cold but enjoyed it anyway. I used noodles instead of Matzo Balls. I'll try them next time. My sons stopped by for a visit just in time to taste tests this soup, both declared it delicious. Perhaps someday they will fondly remember my soup.
This cookbook is easy to read. The numbered steps make it simple to follow the instructions. The ingredients are simple and many times already in your cupboard or refrigerator. The colored photographs tempt me to try more recipes. I'll be recommending this book to my soup loving friends.
Good recipes.......2005-03-15
I bought this book because I was looking a book that had both summer and winter soups using ingredients my family enjoys. We don't follow any of the latest diet trends--I am more concerned about being able to fix a variety of meals for my family of five.
I've tried several recipes from the book over this winter, and each has been a hit. They are delicious (and I'm an average, at best, cook), and filling as a meal on their own, or as a side.
While easy to follow, the recipes do take time. But I have not been disappointed at all with the results. I will continue to use this book and mark our favorites for repeats. I can't wait until warmer weather to try some of the fruity summer soups!
Good Soups. Only Fair Presentation for Healthy Use.......2005-02-06
`Soup for Every Body' by Joanna Pruess, with culinary coauthority from Lauren Braun RD, LD is a very nice little soup book that specializes in recipes that cater to five different dietary doctrines. These are `Low Carb', `High Protein', `Smart Fat', `Low Calorie', and `Vegetarian or Vegan'. While I have not read or reviewed any of Ms. Pruess' other works, her biography places her among the middle range of talented and respected cookbook authors such as Jean Anderson, Mark Bittman, and Jack Bishop.
My very first reaction to this book is that it is bound to fail, as it tries to imitate the Democratic Party in trying to appeal to five different, not necessarily compatible special interest groups. The two most antagonistic interests I can imagine are Vegan versus low carb. I do not know low carb doctrines, but I do know that meat, eggs, and heavy cream are low carb darlings while these are antithetical to vegan diets. I also note that the very dairy heavy cream and the very meaty chicken stock are both listed as ingredients of a soup cited as being suitable for `Vegetarian or Vegan'. I know my favorite vegan niece would turn up her nose at this recipe.
I am convinced that the four best ways to combine healthy interests with soup cooking are:
1. Describe how to turn typical recipes into healthy recipes by things like replacing butter and animal fat with olive oil, replacing white bread with whole grains, and replacing meat stocks with vegetable stocks.
2. Provide simply all around healthy recipes, as you may find in a book by Kathleen Dahlmans.
3. Provide recipes for classic and modern vegetarian soups, with an emphasis on variety.
4. Provide recipes for low carb soups.
I am not an expert on dieting, but I suspect that most diet plans succeed as much or more from their reinforcing a ritual which sanctifies the effort and encourages compliance, possible by making the dishes just a tad less pleasant than unhealthy alternatives. I think that nutrition and eating for all around good health is the best approach to not gaining weight and let exercise take care of loosing excess weight.
Now that that lecture is out of the way, I will say that this is a decent little soup book if you simply ignore all the nutritional baggage. I think the statistics on calories, calories from fat, saturated fat, cholesterol, carbohydrates, dietary fiber, sugars, proteins, vitamins, and minerals are so approximate as to be useless. Most experienced amateur cooks probably cook more like Rachael Ray or Jamie Oliver than they do like Ina Garten, who, like a true former professional caterer, has to create reproducible dishes, measures everything down to the teaspoon. Thus, the only way these measurements can make any sense whatsoever, you have to follow the measurements to a tee. And that doesn't account for variations in natural products. I am willing to bet that there is close to a 50% variation in some components in a pound of bay scallops depending on the location and season in which they were harvested, not to mention differences between wild and cultivated fish.
The book is divided into five (5) chapters on soups plus a chapter on garnishes and a chapter on stocks. The most unusual chapter is the ten (10) pages and five recipes devoted to fruit soups, a subject not commonly covered in most other `little soup books', although James Peterson's big soup book, `Splendid Soups' devotes almost twenty-five pages with seventeen recipes to the subject. The stock recipes are well within the tolerances of an amateur home cook, although the need to collect ten pounds of uncooked chicken carcasses, wings, backs and ribs may require just a bit more obsession with soup making than most people have. The only other argument with these recipes is that it keeps the veggies in the pot for the full three hours of simmering. Most authorities I respect put the veggies in for just the last hour. The chapter does get points for including both standard and rich brown chicken stocks and a rich duck stock.
The index confirms my growing opinion that the average cook who has at least one other good book on soups does not need this book. There is a Recipe Index organized by the five dietary concerns listed above, plus a general alphabetical index. A soup such as the Mediterranean Fish Soup with Quick Aioli appears in two different places in the Recipe Index, but does not appear in the alphabetical index.
This book does have good, well written recipes. And, if you are a low carb, high protein or low calorie fan, this book will give you very good soups. However, while my first sin of a poor book is to not stay on message, my second is to have a weak or confused message. This book is a waste of time and money for vegans and not the best soup book for vegetarians. It is probably better than soup recipes you will get in Atkins or South Beach recipe books. And, that is probably the very best thing that can be said about this book.
Buy this book if you are on a low carb regimen. If not, seek a good general book on soups such as the new CIA Book of Soups.
Book Description
Interest in vegetarian eating has been exploding across the country over the last decade. Evenmany of those who may not want to eat a completely vegetarian diet now recognize that healthyliving requires the incorporation of at least some vegetarian principles and foods into their diets.Yet many people are still confused by the many different theories, fads, and techniques championedby various proponents of healthy eating. In Vegetarian Cooking for Starters, BlancheMcCord gives straightforward, easy-to-follow dietary advice, immediately useful explanations onhow to prepare basic ingredients for cooking, and simple but delicious recipes that will quicklyhelp readers incorporate vegetarian meals into their diet.
Average customer rating:
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Soups On!: Vegetarian Soups, Muffins & Accompaniments
Barb Bloomfield
Manufacturer: Book Publishing Company (TN)
ProductGroup: Book
Binding: Paperback
General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
Muffins
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
Soups & Stews
| Meals
| Cooking, Food & Wine
| Subjects
| Books
General
| Vegetables & Vegetarian
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 1570670471 |
Book Description
A soup and muffin combination may be just what you're looking for when it's time to make a quick, nutritious, home-cooked meal. Whether you need a hearty chili and some corn muffins for a hungry crowd, vegetables and broth with tomato-herb muffins for a light supper, or an eye-catching curried soup with out-of-the-ordinary lime muffins for entertaining at lunch, Soups On has it.
Customer Reviews:
Unfortunately, this book lacks an index.......2005-01-30
I have owned this book for several years and I have repeatedly attempted to cook from it. Unfortunately, I have never gotten around to it! Although it may be true that the recipes offered are actually great tasting and easy to make and hence deserve a higher rating, the design of this book has a vital flaw that consistently leads me to frustration: There is no index of ingredients. For many cooks this may be a minor annoyance or even no bother at all - for me it renders this book virtually worthless since I generally have a hankering for something (lets say potatoes) and then like to look in the index to see which recipes contain potatoes.
Although the book does have an index that lists all the soups contained within its pages by their respective names, there is no other way to find out which recipes contain the desired ingredient other than to open a page and read the entire recipe.
If such an index is vital for you, you might end up with this book unused on your shelves. If not, based on other reviewers it appears that the recipes should be quite pleasing.
Yum Yum and love love it!.......2003-10-31
I know the folks who made these soups and I've tasted almost all of them and they are so yummy and so filled with love and goodness! You will enjoy feeding your family and your self these delectable delights from the founders and followers of Follow Your Heart. Enjoy to your heart's content!! And when in Canoga Park, CA go there and try some from their kitchen, they are renowned for their soups!
The BEST TASTING SOUP RECIPES.......2002-12-07
If you love to make your own soup, you want this book, if you love excellent tasting soup, you want this book. Easy to follow recipes, excellent tasting soups, you cannot go wrong purchasing this book. These soups can be eaten all year round. This Soup Cook Book makes an excellent gift.
The Follow Your Heart Vegetarian Soup Cook Book is available.......2002-08-16
BR>It is truly a classic cookbook with nothing but great tasting, wholsome soups.
This wonderful book also includes many tips on how to make soup.
If you want people to swoon over your cooking...........2001-08-16
.....then make soup from this fine cookbook. Every recipe is amazing and delicious, there's not a miss in the bunch! Her use of herbs gives extrordinary flavors, giving new life to old-favorites, and creating new favorites for your repitoire. I've been using it for years and have never tired of it. Get this book immediately, do not wait another minute!
Average customer rating:
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New Vegetables on Your Barbecue
Maggie Black
Manufacturer: Foulsham & Co Ltd
ProductGroup: Book
Binding: Paperback
General
| Cooking, Food & Wine
| Subjects
| Books
General
| Vegetables & Vegetarian
| Cooking, Food & Wine
| Subjects
| Books
Vegetables
| Vegetables & Vegetarian
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 057201418X |
Books:
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- What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
- What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
- What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
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