Boston Common Press
$22.95

Cutting open a can is pretty easy, and so is making your own delicious, homemade soup from scratch.  With all the testing done for you, here are 10 chapters of classic, easy-to-make soups made from raw ingredients that many home cooks will likely have on hand or will be able to find at the local store.  At 95 pages, How to Make Soup restricts itself to the American classics – Chicken Noodle Soup, New England Clam Chowder, Lentil Soup, French Onion Soup – but the testing is fully explained, the recipes are thorough, and the illustrations are spare yet helpful.  For example, the chapter on Minestrone is introduced by a summary of the recipe testing followed by the recipe that resulted, and a further several pages noting the variety of vegetables that can be thrown in and the quality of taste that results in the final product.  For the cook who is interested in going beyond following recipes and really learning how to cook, each chapter is a lesson in the physical properties of food and the interaction of flavours in a soup. 

review by Christine Dahlo

Back