New England Soup Factory Cookbook: More Than 100 Recipes from the Nations Best Purveyor of Fine Soup: Amazon.ca: Marjorie Druker, Silverstein Clara Silverstein: Books

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Release Date: Sep 11 2007

More than 100 of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography.

Marjorie Druker is passionate about soups. She fell in love with soups when she first heard the story Stone Soup. After attending Johnston & Whales, Marjorie created the menu for the popular Boston Market restaurant chain, and soups were always her favorite. "My niche is taking what people like to eat and turning it into a soup," she says.

The New England Soup Factory restaurant has won the Best of Boston award four times. People skip school to eat their soups. A pregnant woman in labor stopped by the restaurant on the way to the hospital to satisfy a last-minute craving. New England Soup Factory soups are like no other soups. And now you can recreate these delicious soups in your own home. The New England Soup Factory Cookbook contains 100 of Boston's best-tasting traditional and creative soup recipes. The book also includes a chapter on sandwiches and salads to accompany such soups as . . .

New England Clam Chowder
Wild Mushroom and Barley Soup
Curried Crab and Coconut Soup
Raspberry-Nectarine Gazpacho
Cucumber-Buttermilk Soup

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More than 100 of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography.

New England Clam Chowder
Wild Mushroom and Barley Soup
Curried Crab and Coconut Soup
Raspberry-Nectarine Gazpacho
Cucumber-Buttermilk Soup

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Product Details

Hardcover: 256 pages
Publisher: Thomas Nelson (Sep 11 2007)
Language: English
ISBN-10: 1401603009
ISBN-13: 978-1401603007
Product Dimensions: 20.7 x 2 x 20.4 cm
Shipping Weight: 794 g

Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)

Amazon Bestsellers Rank: #60,937 in Books (See Top 100 in Books)
- #25 in Books > Cookbooks, Food & Wine > Meals > Soups & Stews

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Product Description

From Publishers Weekly

Starred Review. Druker, executive chef and co-owner of Massachusetts eatery the New England Soup Factory, joins veteran Boston-based food writer Silverstein to weave personal stories of the region with mouthwatering recipes in this instant classic, a must-have for soup lovers. Standards like Beef and Barley, Split Pea with Bacon and Potatoes, and Hot and Sour Soup sit comfortably next to innovative combinations such as Butternut Squash Soup with Calvados, Gorgonzola Cheese and Prosciutto or Yellow Tomato Soup with Jasmine Rice. Aside from the stock-making, which Druker and Silverstein heartily endorse, most of the soups and accompanying sides come together in minutes, producing a quick, hearty meal that few dishes can match for sheer satisfaction. Many recipes highlight just a handful of ingredients (Roasted Yellow Beet and Pear Soup with Blue Cheese; Sweet and Sour Cabbage Soup with Dill; Apple, Onion and Cheddar Soup) and call for little else, keeping recipes simple, costs low and flavors bold. Recipes are grouped intuitively by theme (cheese, chicken, chowders, etc.) as well as by season, ensuring that the perfect bowl of soup is never far away.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Marjorie Druker is executive chef and co-owner of the New England Soup Factory. A graduate of Johnson & Wales, she has received four Best of Boston awards from Boston Magazine and has appeared twice on the Food Network. She currently cohosts All Fired Up, a local cooking show in Boston.

Clara Silverstein is the author of the memoir White Girl: A Story of School Desegregation (University of Georgia Press, 2004), and a forthcoming cookbook, The Boston Chef's Table (Globe Pequot Press). A former food writer and editor at the Boston Herald, she has also contributed articles to Runner's World, the Boston Globe, The Oxford Encyclopedia of Food and Drink in America, and several literary magazines and anthologies.

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5.0 out of 5 stars A perfect soup book Feb 5 2013

By Barbara TOP 500 REVIEWER

Format:Hardcover|Amazon Verified Purchase

This book met my expectations. I read many reviews of soup books before I chose this one. I wanted a book of interesting soups that I could make on a daily/weekly basis using ingredients that I would most likely already have on hand. I'm very pleased with this book.

It starts off covering making stock and then it follows with chapters by topic. For instance Tomato Teasers, Say Cheese Please, A Chicken in Every Pot, Under the Sea, Championship Chowders, Old World Flavours, and so on. I've found this arrangement makes it easier for me to choose a recipe based on what I have on hand.

I made the Carribean Chicken Soup with Coconut and just loved it. I am no chef (I like to eat not cook) but making this delicious soup was super easy. Next I want to try Indonesian Carrot, the Spicy Chickpea & Butternut Squash and Sweet Potato & Corn Chowder. I want to put post-its on every page to try them all.

Most of the recipes are on two pages, the first showing a large photo and the second the actual recipe. Ingredients are laid out for a quick read and not too much text in the instructions. The beginning of most recipes have a brief paragraph or a couple sentences to explain the soup's creation, history, etc. For instance the Carribean Chicken Soup is actually a healing soup due to its carefully chosen ingredients.

The back of the book has many sandwich and salad recipes as well with great photos that make you want to make it right now. What goes better with soup than a sandwich?

There are some winter stews such as Hearty & Rich Beef Stew a Vegetarian White Bean Chili and a Veal & Portobello Mushroom Stew.

I can't wait to try more and will report back once I have. I love this book and I'm very satisfied with my purchase.

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Amazon.com: 4.7 out of 5 stars 89 reviews

122 of 122 people found the following review helpful

4.0 out of 5 stars Lives up to expectations. Dec 10 2007

By Chicago Book Addict - Published on Amazon.com

Format:Hardcover

I had high hopes for this book. My boyfriend and I have visited the New England Soup Factory frequently and have always been impressed by the array of interesting soups and the fact that we have yet to try one we didn't like. However, I wasn't sure how this would translate into a cookbook as sometimes recipes invented for large scale production don't taste the same when you pair back the yield to something more appropriate for the average home cook like myself. I also wondered if they would leave out some of their more interesting recipes. Thankfully, neither of my fears were founded. The recipes I have tried to date taste just as good as anything I have had in their restaurant and are just as interesting.

The thing that sets this book apart from others I have tried is the sheer variety of interesting recipes. Sure most books cover the basics, but this also includes some very inventive combinations. My personal favorite is the author's take on spanakopita in soup form. It's rich and delicious and quite unlike any soup I've ever had. The eggplant parm soup is also unbelievable. I first tried it in the restaurant and the cookbook version is identical. I also quite enjoyed the Roasted Beet and Pear Soup with Blue Cheese. I'm not normally a huge beet fan but this soup won me over. Overall, you get a breadth of recipes that not only sound good on paper, but work out perfectly when you cook them at home.

The ingredients used are also very easy to find in the average supermarket so you shouldn't run into the problem of wanting to make a delicious soup but having no access to the raw materials. I highly recommend this for anyone who wants to expand their soup repetoire beyond the usual standards.

80 of 82 people found the following review helpful

5.0 out of 5 stars A Soup for Everyone Sep 17 2007

By Amanda E. Baker - Published on Amazon.com

Format:Hardcover

I am in love with this book. Many of my co-workers and I consider it a special treat on days we get to lunch at the New England Soup Factory (their Chili Con Carne is our collective favorite), so I was ecstatic to find a copy of their recipe book while browsing the bookstore over the weekend. And, yes, the Chili Con Carne recipe is included!

There are so many mouth-watering, rich, unique and comfort-food soups that I had a hard time deciding what to make first. From Potato, Crab and Gorgonzola to Apple, Onion and cheddar--they all sound so good! I decided on a vegetarian option: Spinach, Feta Cheese, and Toasted Pine Nut Soup. Not only was it delicious, but it was easy to make.

In addition to the seasonal soups, Druker has included a chapter of sandwiches and salads which are just as appetizing as the soups. (For example; The Fallwich, with sweet potatoes, cranberry mayonnaise, turkey and cashews.)

I know what I'll be getting my whole family for Christmas this year.

62 of 65 people found the following review helpful

5.0 out of 5 stars Love this book! Nov 12 2007

By katefromva - Published on Amazon.com

Format:Hardcover

I made one of the tomato soups the first day I got the book. It used roasted tomatoes and was absolutely delicious. The recipes are generally very healthy and could be more so if you made some simple substitutions. Soups are a great way to get my family to eat more vegetables and a convenient way to eat; easy to make in advance, freeze and reheat. I have never been to the restaurant but I'll bet it's amazing. The soups are inventive but not fussy or complicated, perfect for a home cook.

› Go to Amazon.com to see all 89 reviews 4.7 out of 5 stars

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New England Soup Factory Cookbook: More Than 100 Recipes from the Nations Best Purveyor of Fine Soup [Hardcover]

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