Cook's Encyclopedia of Soup

Cook's Encyclopedia of Soup

by Debra Mayhew (Editor)


$7.98 View All Available Formats & Editions


The Cook's Encyclopedia of Soup:

  • More than 200 delectable recipes in one collection -- inspiration at your fingertips
  • A worldwide selection of enticing soups, from the classic Vichyssoise to Chinese Chicken & Asparagus and from Shrimp Bisque to the popular Genoese Minestrone
  • Soups of all styles, for every occasion, including chilled soups, creamy chowders, rich bisques, spicy gumbos, hearty broths, and warming potages
  • How to make and serve fabulous soup, from preparing the base stock to creating the perfect garnish, step-by-step
  • Over 700 full-color photographs

Product Details

ISBN-13: 9780760730966
Publisher: Sterling Publishing
Publication date: 01/01/2002
Series: Cook's Encyclopedia Series
Pages: 256
Product dimensions: 6.00(w) x 1.25(h) x 9.00(d)

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Cook's Encyclopedia of Soup 3.8 out of 5 based on 0 ratings. 6 reviews.
Anonymous More than 1 year ago
My husband eagerly thumbed through the pages of the cookbook looking for a recipe to make and enjoy. He chose the spicy bean soup and made a grocery list of items we needed for it. I went grocery shopping and began to get excited to make this new recipe. I told my husband that I would cook and clean up while he did a workout video. I was excited and proud making the soup. However, I began to wonder when the recipe called for a whole bottle of wine plus another cup. I decided to put my blind trust in the author and went ahead and dumped a whole bottle of Cabernet Sauvignon against my better judgement. My husband came downstairs and stated, "Something smells bad like vinegar." In hopes that it would turn out okay, I continued to prepare the soup with all my love. After everything was pureed and mixed together, I noticed that the soup was really not soup at all, but brown liquid. It looked rather like runny you know what. I knew something was wrong. In hopes that maybe it would taste better than it looked or smelled, I ingested a spoonful. It was awful, red wine with a hint of black and pinto bean. YUCK! It was ruined. We ate it out of desparation and as to not waste the entire time and effort that I spent in making it. It was the worst thing I have ever made and the worst soup I have ever tasted. My husband looked closely at the recipe and boldly stated that he thought the editor made a typo in saying "1.5 quarts" and meant to say "1.5 cups. It didn't matter, our dinner was ruined and time was lost, never to be regained. I want the editor or author of the recipe to know of this great mistake because it cost us our dinner!
Guest More than 1 year ago
I get rave reviews from quests who taste recipes from this book. Every recipe is spectacular! The biggest hit has been the roasted red pepper soup.
Guest More than 1 year ago
I'm a seasoned cook, and I was delighted at how this book challenged and inspired me to think of the soup genre. Interesting combinations of foods, plus basic techniques are wonderfully presented in full color photography on every page. The recipes are stunningly simple and remarkably tasty.
Guest More than 1 year ago
One star may be an exaggeration. After trying the chilli soup recipe I was slightly frustrated. I'm not sure if I should blame the editing or myself, the amateur cook. The recipe calls for 2-1/2 cups of flour. My instincts immediately raised a red flag, that just doesn't seem right. But being the naive cook I threw it in. Immediately the outcome was what could be expected from adding flour, a thick stew like goupe. I didn't want stew I wanted soup. I suppose my cooking should recieve one star and not so much the book.
Guest More than 1 year ago
I've had this book for almost a year and after trying about 2 dozen recipes I have yet to hit a dud. I value this book and plan to buy one for my sister. People think I'm a great cook and I have this book to thank!
Guest More than 1 year ago
This is the best soup cookbook I have ever found. Five stars!!!