Soups and Stews Books

a nice selection of soups for the Kosher consumer. Good directions, nice pictures. would recommend to fellow soup lovers!

Soup--A Kosher Collection is an excellent book! I never realized kosher soups were so easy to prepare and so delicious. Ms Reiss has included a recipe for every occasion; there is a huge selection of soups for meat eaters, vegetarians, and vegans. Everything from old favorites such as chicken soup to new gems like curried red lentil soup or saffron garlic fish soup. The blueberry and rosemary soup was a fantastic surprise! I just bought the book and have made 12 of the over 150 recipes. Each recipe I made was a big hit with my family. The chocolate soup was a great treat. Ms Reiss' easy to follow recipes are accompanied by excellent definitions and cooking tips. I already bought a few copies for holiday gifts this year.

If you love soup this book is for you. I have already tried several of the recipes in the book and they were all fantastic - easy to follow instructions and great variety. I would recommend this book to anybody and have already bought copies for gifts!

My main problem with the book is that it is difficult to read. The ingredients are put in a bold, difficult to read type. All the recipes as well as chapter titles are on the left hand page and many of the right hand pages have a lot of blank, poorly utilized space.
It just makes me out of sorts trying to read it.
I'm sure other reviewers will say I haven't really reviewed the book and passed judgement on the actual recipes but that's the way I feel. I can't use a cookbook unless it is user friendly.

What a great cookbook, I saw the author on TV, and was so impressed, that I immediately logged on amazon and ordered it. I have made about 8 dishes and my husband is so impressed. Better yet, I have two children (2 1/2 and 10 months) and this book and recipes have afforded me the extra time I need with them, while still providing our family with very YUMMY meals. I highly recommend this book!

I was lucky enough to attend a cooking demonstration/tasting conducted by the author and was thrilled to find a book that lives up to it's title! Not only are the recipes wonderfully flavorful, they are indeed stylish and EASY.

By Bill Marsano. When the Rival company introduced its Crock Pot about 30 years ago, it was an instant hit--but it soon drew criticism on two fronts. One problem was that careless people who cooked for too short a time at too low a temperature had turned it into a germ-breeding device, making a few people sick. That problem does not occur if folks will follow the admirably clear and simple directions provided by the author of this book.

There were also somewhat snooty complaints about crock cuisine being a bit low class--the sort of stuff to be found at church socials, covered-dish suppers and even tailgate picnics. Well, that is in part true--but so what? Slow cooking is what our grannies did when they pushed their cast-iron pots of beef stew to the back burners of their woodstoves and let them simmer for most of the day. I know I always wanted seconds. Didn't you?

The secret to slow cooking is good ingredients, which you can get with ease, and good recipes, which you can get in this book, written by an expert with two previous crock-pot books to her credit.

Now I will admit that we are not talking haute cuisine here. These are practical, stick-to-your-ribs dishes for enthusiastic eaters. At the same time they are not simple, boring, one-note recipes. Ms. Pye shows no fears of herbs and spices, which she uses frequently ("season liberally!" she cries). That gives her entree to many of what we call 'ethnic' cuisines (Oriental, Russian and Indian among them). Let me add, too, that Pye's not necessarily devoted to culinary authenticity. Recipes such as risotto without rice and polenta tamale pie are more about creativity or maybe even desperation than anything else. Still, there are plenty of recognizable dishes here, well rendered, and some real innovations. (I confess it never occurred to me that I might make a cheesecake in a crock pot.)

Busy people--parents with kids and schedules or singles cooped up in offices till dark--can benefit from slow cooking. If they use this book to make one or two meals a week they'll save money, eat better and feel better. Another good thing about the slow cooker is that its safety (no open flame, generally low temperatures) makes it a great way to start the kids learning their way around a kitchen. (Given the chance, most kids actually love cooking.)

The recipes are clearly written and presented one to a page on non-reflective paper. Thisd is a practical, useful book.--Bill Marsano has done most of the cooking for his family over the past few years, and they seem none the worse for it.

I initially borrowed this book from our local library. As it was new, you could only take it out for 2 weeks at a time. I made 6 recipies from it the first week and each was wonderful. I should have never told the librarian how great they were because I had to wait 6 weeks to get another shot at borrowing it. So, I got my own copy. My family looked forward to each new creation. In particular, the Bacon,Lettuce,& Tomato and tortillini soups were excellent, as well as the mushroom chicken thighs and turkey tetrazinni. The pumpkin soup combines some strange things (coconut milk and chili powder) but the flavors blend into something unusual and wonderful. So far, every recipe is a winner, and I think that is pretty unique in a cookbook. I am buying extra's for Christmas.

Global chicken soup!
This sturdy little hardback has almost 60 different recipes for chicken soup (including two basic recipes for Light Stock and Heavy Stock). The categories span the globe and include the Americas, Asia and the Pacific, Africa and the Caribbean, India and the Middle East, the Mediterranean, and Northern Europe including Russia. The two I make all the time are the Persian Chicken and Yellow Split Pea Soup with Mint (delicious!) and the Greek Avgolemono Soup (tangy!). This is probably the only chicken soup book you'll ever need.

As warm and comforting as a mother's touch, chicken soup often brings back memories of childhood and steaming bowls on a cold winter's day.

In this small volume we find 50 recipes for this nurturing soup. Recipes have been gathered from around the world, and illustrate the versatility of this traditional dish.

From Denmark comes Danish Cream of Chicken and Mushroom Soup, redolent with leeks, celery, and thickly sliced button mushrooms. Persia's contribution is Persian Chicken and Yellow Split Pea Soup with Mint, a robust and stew-like dish accented by fresh parsley and mint.

And, those are only two super soups.

This is actually a combination of three other crockery cookbooks - Crazy About Crockery: 101 Easy and Inexpensive Recipes for Less than 75 cents a serving, Crazy About Crockery: 101 Soups & Stews for Less than 75 cents a serving, and Crazy About Crockery: 101 Recipes for Entertaining at Less than 75 cents a serving. This compilation book keeps each of the three included books separated by a tab so it ends up being organized by Inexpensive Recipes, Soups and Stews, and Entertaining Recipes by default.

While there are no photos of any of the end products, the instructions are clear and easy to follow so you really can't make a mistake. I like the wide variety of recipes in each section. These include ones you would expect, like various casseroles, and recipes you would not expect to cook with a crock-pot like Cornish Game Hens and Brazilian Coffee. The estimated time to prepare and the number of servings is listed at the top of the recipe right under the name so you don't have to scan through the recipe each time you are looking for something that can be prepared in fifteen minutes. Unfortunately it does not have the cooking time listed there also, so while it might take fifteen minutes to prepare it may take three hours to cook. If you are looking for a meal that can be prepared in fifteen minutes and cook for two hours while you attend your child's school recital you have to search through the recipes.

Very well organized with a tremendous variety of recipes for all occasions, Crazy About Crockery is a recommended cookbook.

Crazy About Crockery! 3 Books In 1 combines three of author Penny Stone's previous titles, each offering 101 budget recipes that cost less than $0.75 a serving to prepare, for a total of over three hundred crockery-cooked delights in a single, spiral-bound volume. Solid, straightforward instructions and the occasional creative tip for a delightful assortment of dishes ranging from E-Z Vegetable Lasagna to Vera's Tuna Cheese Soup to Baked Rhubarb Pudding and more. Crazy About Crockery! is a very welcome addition to any kitchen due to its unbeatable combination of healthy ingredients, low-cost good sense, and easy-to-follow time-saving guidelines.

WoW! you can almost taste the delectible chocolate creations Delia has whipped up. The flourless cake is to die for if you are a chocoholic or even have a passing passion for chocolate. The illustrations are inspirational.

If you are a dessert cook, love chocolate and want to impress without having to work too hard, this is the book for you. Delia is one of my favourite cookery authors. Her recipes are always easy, clear to understand and without errors or omissions (unlike some recipes I've tried to follow). And these desserts have NEVER failed to impress. My favourites are: the Squidgy Chocolate Cake that literally everyone raved about, and her delectable Chocolate Mousse.

This book almost reads like a novel! Jonas Borssén obviously loves chiles and his enthusiasm is infectious. I particularly loved the Mango Salsa ( and so did 30 other people at a dinner party). The Salmon Ceviche is spectacular. Goat Cheese Chile Relleno is simply out of this world! As if the book itself wasn't enough, the colour photos are excellent. This is a great book for one's library, both from a culinary and aesthetic point of view.

A Swede who knows chili's? Believe it! Swedish Chef, Jonas Borssen, has written a fabulous book/cook book on the use of chili's that may put other chili books to shame.

Upon opening this colorful book, you will get a great history lesson that spans the globe on the introduction of Chili's from their discovery, their inclusion in many cultures, and finally how they made it to your table. Very fascinating. Reads like a National Geographic article.

Also included are very helpful tips on Chili preparation for the many varying types, their descriptions along with pictures, heat rating, and what dishes they are best suited for. Very well done!

The pictures and graphics are very clean and colorful and lend a lot to this book. The recipes are plentiful and cover the whole spectrum of foods and styles. This is just not a 'southwestern' cookbook. And for those who have trouble finding just the right Chili....no fear...the author includes many address's and phone number's in which to contact specialty stores.

The 'only' drawback, if it can even be considered one, is that some of the recipes are not for the timid in terms of preparation. You may want to be an intermediate level 'chef' to attempt some of these, but there are many novice level dishes as well. Looking forward to many of the glazes, salsas, chutney's, and marinades in this one!

We have tried several recipes - both vegetarian and meat - from this book and have never failed to produce an absolutely phenomenal soup. The only reason I'm even looking to buy another one is that ours is getting so tattered that the pages are loose and spattered and I'm afraid we'll start losing some of our favorites! The only suggestion for improvement would have been to put nutritional info after each recipe but it was published long before that came into fashion in cookbooks. Besides which, it's not that difficult to figure out given that the ingredients are mostly fresh and easy to find. Winter has become our favorite season because we get to cook from this book. Buy it if you enjoy warm and healthy comfort food.

If you are going to have a soup cookbook, I would suggest this one. Each of the book's five sections ("Flavorful Homemade Stocks", "First Course Soups", "Light But Satisfying Soups", "Main-Dish Soups", and "Sweet and Refreshing Soups") contains fabulous recipes. Preparing stock ahead of time and keeping it in the freezer is a wonderful time saver for nights when you don't have a lot of time to cook. The flavor of a homemade stock is too rich to be compared with store-bought stuff. The recipe for "Fresh Tomato Soup with Basil" is the best homemade tomato soup I have ever tasted! "Yogurt Soup with Beef and Barley" is a recipe for a thick, delicious soup that will perfectly warm a cold winter night. There are also sections on microwave soups, breads to accompany soups, and suggested menus. Each recipe is preceeded by a description, so you know what to expect from your finished product.

I am very impressed with this book. The wide variety of recipes and types of food that you can make with boiling is fascinating. I never expected to be able to cook so much with just a pot (or two) and a stove top. Very few of the recipes require anything exotic so most of the ingredients are on hand when you are ready to whip up something good. The directions are clear and easy to follow. The meals are fairly easy to make and come out tasting great!

If you are looking for a cookbook that has easy to make meals with a minimum of fuss, this is a good cookbook to consider. I'm not sorry it's on my shelves.

Tasty food that is easy to prepare. Minimum of prep time, easy to follow instructions. I am getting another copy of this to give to my friend who can barely boil water. Even my husband (who had a hard time making mac and cheese) can cook with this book. A great book for someone with a minimum of time and effort that still wants home cooked meals.

This book only has 2 flaws:
1.) No pictures (I'm the type of person to judge food how it looks, and it's kinda trial and error because of this.) I feel even with black and white pictures, you could get an idea on the final product if they had them.

2.) Does no list the sodium values for the various soups.

The book does however talk about what you can use to substitute FOR salt, but for a young cook like myself, it's sort of confusing, and more trial and error.

Below each recipe you only see how many calories, fat grams and cholesterol values. But anyone who is trying to eat healthy knows, you must also keep track of carbs, fiber, protein, sodium, etc.
With some quick math work you can figure this out for yourself and write it in the book by hand (which is what I've done for easy reference, as there is some room to write below these values.)

I also wish it listed Chowders in their own category or in the index.

This is still a GREAT book for anyone who loves soup and is looking to cut calories from their diet. Just be sure to watch how much sodium actually goes into it. Some of these go past your daily value in one serving if you don't substitute an ingredient!

I used to think soup was just something that came in a can, but this book changed my mind and lent new a new fervor to my soup-making. There are literally hundreds of soups here, and thousands of possibilities for varying the recipes. Soup is definitely good food, but you're a fool if you don't make it yourself from one of the recipes in this book