From Publishers Weekly
The cooks at Good Housekeeping magazine offer another thorough, practical collection of recipes, this time for 150 reliable soups and stews. The book's from-scratch approach and user-friendly spiral binding make it easy to lay flat on the counter as the soups simmer. Cooks with patience will be rewarded with rich, flavorful dishes, as most meat-based fare requires at least an hour to complete. That said, the editors offer a few quick takes on classics such as Quick Cassoulet, which comes together in roughly 30 minutes (thanks to store-bought rotisserie chicken and canned beans), and Beef Stew with Red Wine, which employs a fully cooked beef roast au jus and a bag of precut vegetables to shave prep time. The selections heavily favor classics such as Senate Bean Soup, Chicken and Rice and Cioppino, though variations such as Southwest Chicken Stew, a flavorful combination of chicken thighs, potatoes, corn, black beans and spices, and Mussels in Saffron-Tomato Soup will keep cooks and their families from getting bored. Those looking for a solid collection of everyday soup and stew dishes will find the book a welcome resource, but cooks interested in stretching their soup and stew repertoire may find it lacking.
Product Description
Easy to make, full of flavor, simple to freeze, and as delicious reheated as fresh, soups and stews are a home cook’s best friend. Good Housekeeping has assembled a wonderful collection of simple, healthy, triple-tested recipes to warm up every mealtime. Grab a spoon for chunky chowders and gumbos. Satisfy your taste buds with satiny smooth bisques and clear consommés. Roasted Chile and Tomatillo Stew will delight vegetarians; Hungarian Pork Goulash makes a fabulous main dish; and Fruit Soup with Coconut Sorbet finishes dinner in style. In addition, the magazine’s food experts offer smart tips on preparation, planning ahead, buying and choosing ingredients, and adjusting a recipe’s taste to your personal preferences.
