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Type of bind: Paperback
Dewey Decimal Number: 641.813
EAN num: 9780786883004
ISBN number: 0786883006
Label: Hyperion
Manufacturer: Hyperion
Quantity: 1
Page Count: 272
Printing Date: November 10, 1999
Publishing house: Hyperion
Release Date: November 10, 1999
Sale Popularity Level: 94647
Studio: Hyperion
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Product Description:
The meal-in-a-bowl brews at the Daily Soup, a Manhattan food chain, excite customer devotion. Now Leslie Kaul, the stores' executive chef, along with the owners, offer The Daily Soup Cookbook, a collection of 200 favorite recipes for soups, stews, and stocks. These straightforward formulas, drawn from a globe-spanning repertoire, will please cooks of all kinds, from beginners to the accomplished.Organized by ingredients such as vegetables, beans, grains, and fruit, the recipes include old favorites like French Onion and Chicken Matzoh Ball soups, as well as less familiar brews such as Jamaican Pumpkin soup, Shrimp and Scallop Seviche, and Poblano Corn Chowder. In addition to a chapter devoted to chilis---Braised Pork Chili with Black Beans and Corn is a particular winner--the authors provide notes on ingredients and techniques, historical asides, and a series of tongue-in-cheek sidebars, offering, for example, the Periodic Table of Soups and Baby Names for the New Millennium ('Art E. Choke' is one). If these digressions aren't always apt, there are always the soups, with several pi+¿ce de r+¬sistance examples--Peking Duck; Lamb, Artichoke, and Rosemary Stew; and Saffron Mussel soup--guaranteed to please. A final section on stocks provides basic soup building-block information, and Things to Do with Leftover Soups offers next-day options, should any of the delicious bowls not be devoured instantly. --Arthur Boehm
Amazon.com Review:
The meal-in-a-bowl brews at the Daily Soup, a Manhattan food chain, excite customer devotion. Now Leslie Kaul, the stores' executive chef, along with the owners, offer The Daily Soup Cookbook, a collection of 200 favorite recipes for soups, stews, and stocks. These straightforward formulas, drawn from a globe-spanning repertoire, will please cooks of all kinds, from beginners to the accomplished.
Organized by ingredients such as vegetables, beans, grains, and fruit, the recipes include old favorites like French Onion and Chicken Matzoh Ball soups, as well as less familiar brews such as Jamaican Pumpkin soup, Shrimp and Scallop Seviche, and Poblano Corn Chowder. In addition to a chapter devoted to chilis---Braised Pork Chili with Black Beans and Corn is a particular winner--the authors provide notes on ingredients and techniques, historical asides, and a series of tongue-in-cheek sidebars, offering, for example, the Periodic Table of Soups and Baby Names for the New Millennium ('Art E. Choke' is one). If these digressions aren't always apt, there are always the soups, with several pièce de résistance examples--Peking Duck; Lamb, Artichoke, and Rosemary Stew; and Saffron Mussel soup--guaranteed to please. A final section on stocks provides basic soup building-block information, and Things to Do with Leftover Soups offers next-day options, should any of the delicious bowls not be devoured instantly. --Arthur Boehm
User popularity level:
Rated by buyers 
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I decided this winter that I was going to learn to make spectacular soup. I always wanted to be one of those women who could just pop over with some chicken noodle soup for a sick friend or family member. My mom makes great soup just by fiddling around with this and that, but I've never learned the art. Therefore, my soups were always bland since my msg allergy prevents me from throwing in a bouillon cube and calling it a day.
When my family got sick, I decided to try my luck at soup making again, this time with my Daily Soup Cookbook chicken noodle soup recipe (a variation on their chicken matzoh ball soup). Wow, was it ever great - without making any adjustments to the recipe! I went through the trouble of making my own stock (using the Daily Soup recipe with a wonderful technique I learned for broth making from "The Perfect Recipe" by Pam Anderson, which involves sautéing the chicken pieces with onion before simmering them) and then turning that stock into soup. My whole family was making yummy sounds, and they didn't stop when I tried two more recipes, the Beef Barley soup (a variation on their Chicken Barley) and the Winter Minestrone soup. Finally, I had soup that was as good as my mom made!
I made the broth and the soup in the same day, so it was quite time consuming. I would highly recommend making the broth on one day and the soup on another. I don't think the soup would be quite as delicious without homemade broth, but I still think it would be lots better than my previous homemade attempts.
I highly recommend this book to anyone who wants to learn how to make really great soup.
(review by Mrs. Scott)
Rated by buyers -
I love this book and have given it as a gift. Although I knew my way around the kitchen, thanks to The Daily Soup, now I know my way around soup. The book is readable and fun, taking any mysteries out of soup-making and encouraging improvisation. I also like its variety with some simple soups (like Tomato Basil--made surprisingly--without basil) and some more unusual (like Moroccan Chicken Curry with Couscous).
Rated by buyers -
We've loved almost every soup we've tried. Now that we've learned how to make substitutions (like Swanson's broth as opposed to homemade, etc.), many recipes are very simple AND just as tasty. If you truly love soup, this cookbook is for you.
Rated by buyers -
I had sworn not to add any additional cookbooks to my collection. I came across this one and broke my own rule to myself and have been glad that I did. This is a perfect cookbook. I've found that for my lifestyle, soups is the way to go, and none of the recipes has been a dud. Quite the opposite. I have decided to go through the entire book and do every recipe in the book.
Many of the recipes call for the use of thyme leaves, an herb that I had not used much. I am now very comfortable with it and appreciate the flavor that it brings to these recipes.
Tried so far with great success: The cream-less asparagus soup ( buy frozen asparagus, don't try to peel and chop 2 lbs. of fresh asparagus...takes too long), Cuban grey bean ( I had three cans of grey beans and one can of chick peas from a close-out sale ...so I left out the salt that the recipe calls for and substituted the already prepared beans. Note: there is a minor flaw in the recipe. First, it has been proven since the book was written that you can add salt to the beans, the beans won't toughen from the salt. But tomatoes or other acids do toughen beans and I wouldn't add any tomatoes, canned, fresh or otherwise until I was certain my beans were cooked and tender), French onion soup (really good. I roasted my onions in the oven per the instructions).
Rated by buyers -
I have owned this soup cookbook for many years and recently purchased it for my parents who love soup. The vast selection of receipes are all broken down into groups such as vegetarian, meat, pasta, tomato etc. this is a great way of having a craving for a particuliar king of soup then looking up all the additional options you can make based on that craving. If you are a soup lover all year round this is the only soup cookbook you will ever need.
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