Reviews for Soup Bible

The average rating for Soup Bible based on 2 reviews is 4 stars.

Review # 1 was written on 2018-08-06 00:00:00 Chan Fiber Well Illustrated and Reliable Source of Soup Recipes I have to admit that reading cookbooks is my personal form of pornography. Now it may be possible that I have too many cookbooks - they run over the tops of my kitchen cabinets and can be found in the oddest places in my home. Many of them have a sentimental attachment either to a place we've visited or to a friend or relative. In most cases I'll try two or three recipes and put the book aside. This book is different - I refer to it frequently when I'm in a soup making mood and there are 29 recipes (at last count) here that I've tried, checked off and often returned to. It's not the only source of soup recipes that I have, it's just the most frequently used. Of the more unusual recipes my favorites include: Watercress and orange soup (pp28) or Pear and Watercress (pp228), spiced Parsnip (pp51); African Groundnut (peanut based pp 126) and the delicious Moroccan Harira (pp200). There are are also a fair number of simple recipes such as gazpacho, vichysois and tomato soups suitable for beginners. And at the moment I'm emptying out the freezer for a defrost: used up the corn last night to make a chowder and made a mint pea soup to finish off the frozen peas - both recipes from the book. Only a couple of recipes have fallen flat - the Chilled Almond Soup and the Mushroom and Bread. I've also found better recipes for French Onion Soup. (pp97). Unlike baking,soup recipes are very flexible and its almost never necessary to follow them exactly Nor is it necessary to always make your own stock (this book tells you how); I usually keep a supply of Ossem or Tema brand soup base around for that purpose - useful when you have young teens who drift in and out of vegetarianism. By all means experiment by using the text as a springboard, substituting quantities, bases and seasonings as one sees fit. I've owned this book for about 7 years - the current 2010 edition appears to be quite similar. The binding is flexible and strong; the glossy pages and plasticized cover either resists splatters or I've been extremely lucky. I also own Appetizers Finger Food Buffets and Parties from the same publisher which contains the entire contents of this book as a subset, but I find the smaller form factor more useful to pull off the shelf and move around. Excellent book to own and learn from. Recommended as personal purchase or a housewarming gift, even for the neophyte or kitchen klutz

Review # 2 was written on 2011-07-29 00:00:00 Lester Zimmerman, Jr I recieved this book as a present over the weekend, and while I have only made one soup so far (potato-cabbage with caraway seeds), it is a cook book with a wide range of soups, outstanding photos, not too complicated--the recipes are not long on details, so for a beginner, it might not work as well, and tips about when to use stock to enrich the soup are not here, but for an experienced soup maker, there are alot of choices, and not all of them things that I have had experience with. For instance, there is a whole seciton on adding grains to soups, and I had never made a soup with oatmeal in it before, and there is a whole section on soups with oatmeal that I am eager to try (Irish in origin if the chapter is to be believed). As I cook more out of it I will add to my review, so as to better assess the potential for the recipes.