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New England Soup Factory Cookbook Hardcover – Sep 9 2007

4.7 out of 5 stars 7 customer reviews

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Product Details

  • Hardcover: 256 pages
  • Publisher: Nelson Books (Sept. 9 2007)
  • Language: English
  • ISBN-10: 1401603009
  • ISBN-13: 978-1401603007
  • Product Dimensions: 20.6 x 1.9 x 20.6 cm
  • Shipping Weight: 771 g
  • Average Customer Review: 4.7 out of 5 stars 7 customer reviews
  • Amazon Bestsellers Rank: #55,815 in Books (See Top 100 in Books)
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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. --This text refers to an alternate Hardcover edition.


Customer Reviews

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Top Customer Reviews

By Barbara TOP 500 REVIEWER on Feb. 5 2013
Format: Hardcover 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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Format: Hardcover Verified Purchase
This book has many very tasty new recipes, such as pumpkin, lobster and ginger soup, Veal and Portobello Mushroom Stew and Curried Mussel Bisque - as well as the best Classic Lobster Bisque and chowders I have tried. Everything I have tried has been wonderful. Highly recommend this to anyone interested in expanding their soup repertoire.
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Format: Hardcover Verified Purchase
So many delicious sounding recipes in this book. I've only had the opportunity to make a handful of soups so far but it makes excellent reading. The hardest part is deciding which one to try next!!

Even has a few non-soup recipe's towards the back of the book. Great photos throughout.
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Format: Hardcover Verified Purchase
Great recipes! The mulligatawny soup is divine with a wonderful combination of ingredients. Vegetables have never tasted this good. Looking forward to trying more recipes...
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