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Soups Stews & Chilis
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About the Author
Cook’s Illustrated is a widely renowned America’s Test Kitchen brand that is the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. America’s Test Kitchen brands are well-known for top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and a cooking school. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
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Product details
Hardcover: 368 pages
Publisher: Cook's Illustrated; First Edition edition (October 1, 2010)
Language: English
ISBN-10: 1933615621
ISBN-13: 978-1933615622
Product Dimensions:
8.7 x 1 x 11.2 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
52 customer reviews
Amazon Best Sellers Rank:
#236,282 in Books (See Top 100 in Books)
I have no idea how to make soup. I purchased this book to learn some classic recipes and teach myself the basics. It does give you a lot of "how to" information about different ingredients, how to cut/chop them, what things can do for flavor, etc. It is a good learning tool, however I've made about 6 soups (so far) and they all seem to be ...lacking flavor. So far I have found that each of them need more of something. It offers a good base for soups and stews I think, but overall the recipes are somewhat labor intensive (if you follow the instructions) and need to be doctored. I'm not counting the recipe that was so bad that we dumped out after 3 hours of prep and cooking and ate hotdogs instead. I think that was just a flavor preference. I'm going to keep using this cookbook and if I find other recipes that are amazing (as is) I may update my rating but so far I'm not terribly impressed.
A few years ago my husband scheduled to undergo a surgery that put him on a completely liquid diet for a full month, and since I had zero experience making soups or broths, I bought this cookbook so that I could provide a variety of liquid foods. This book proved to be invaluable to me during this period, although I was limited at that time soups that were either pureed or wouldn't suffer too badly from being food-processed within an inch of their lives, regardless of whether or not the recipe call for it. After my husband's recovery, however, (which went very smoothly and without a hitch, thank you), we discovered a dazzling array of new soups and stews through this cookbook, many of which have become much-beloved staples in our household. Not only does this book teach you how to make soups, stews, and chilis, but it also has product review sections so you know what’s best for your recipe, and more that teach you how to clean and prepare ingredients that you may otherwise not be familiar with. This is a standard thing for Cooks Illustrated to do, but since I was not subscribed to their magazine at the time, these informative sections really blew my mind! This cookbook has taught me so much and brought so many new, amazing foods into our lives. I recommend it to absolutely everyone, and I’ve even started giving these away to friends who are getting married. If you’re thinking about getting this, you ABSOLUTELY should!
I love Cook's Illustrated books. They are thorough and take the guess work out of a lot of recipes. Beware that making soup is complicated! And many of the recipes require fresh produce (such as fresh corn), which we can only get a few months out of the year. I like the book, but only when I am in the mood for an afternoon in the kitchen.
Last night I made the "Pork Stew with Brandy, Fennel, and Prunes", page 235, using the library copy I had borrowed. This morning I ordered the book. Need I say more?
I liked this cookbook. The recipes are pretty easy and classic. The soups are tasty and healthy to make... Worth the price!!!
I wanted a good basics for soups and this delivers big time. I did not believe you could make beef soup without bones, roasting etc. Their beef broth was the best I have ever made or bought And it was so easy. The book was worth the cost just for the shortcuts. Buy this!
Fantastic cookbook. Answered a lot of my questions on browning, freezing soup, and slow cooker vegetables getting mushy.
I think I own just about every single book that came from Christopher's kitchen. And every recipe is awesome. I never have to worry whether the recipes are wrong or inaccurate. All recipes are incredible. All.
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