Best Soups in the World

ISBN-10: 0470180528

ISBN-13: 9780470180525

Edition: 2010

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This newest book from James Beard Cookbook of the Year-award-winning author Clifford Wright is a perfect follow-up to his acclaimed casseroles cookbook, Bake Until Bubbly. Wright has gathered the best soup recipes from around the globe and adapted them for the contemporary kitchen. He explains the history and culture behind each recipe, which makes his books just as fascinating to read as they are great to cook from. Much like his casseroles book, soups is a perfect cookbook subject for these tough economic times -- heart-warming, satisfying food that can most often be prepared on a budget. Affordable cuts of meat are slow-simmered until rich and tender. And the book itself will be a great value, packed with 300 globe-trotting recipes such as Thai Mushroom and Chile Soup, Mexican Roasted Poblano and Three Cheese Soup, and Tuscan White Bean Soup, not to mention American classics like Cape Cod Clam Chowder, Old-Fashioned Chicken Noodle Soup, and Split Grean Pea Soup. Sidebars delving deeper into the stories behind the recipes will appear throughout the book.
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Book details

List price: $22.95
Copyright year: 2010
Publisher: Houghton Mifflin Harcourt Publishing Company
Publication date: 11/20/2009
Binding: Paperback
Pages: 480
Size: 7.50" wide x 9.25" long x 1.00" tall
Weight: 1.936
Language: English

Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow), which was also a finalist for the International Association of Culinary Professionals (IACP) Cookbook of the Year award that same year. He is the author of fourteen books, twelve of which are cookbooks. Wright's articles on food and cuisine have appeared in Gourmet, Bon Appetit, Food & Wine, Saveur, and other magazines. He is a contributing editor to As an independent researcher, Wright wrote the food entries for Columbia University's Encyclopedia of the Modern Middle East and has published scholarly articles on food in peer-reviewed journals such as Al-Masaq: Islam and the Medieval Mediterranean, Food and Foodways, and Gastronomica. Wright has also lectured on food at the Center for European Studies at Harvard University, Boston University, Georgetown University, Davidson College in North Carolina, Loyola Marymount University, South Dakota State University, University of California at Santa Barbara, and the Culinary Institute of America, among other institutions. As a cooking teacher, he has taught cooking classes at the Central Market cooking schools in Texas, the Rhode Island School of Design, Institute for Culinary Education in New York, Sur la Table, and other cooking schools around the United States. His website is one of the most-visited sites for people interested in Mediterranean foods. In 2009 he launched the Venice Cooking School ( with Martha Rose Shulman in Los Angeles, California. He lives in Santa Monica, California.

Basic Broths
Clear Soups
Chunky Meat Soups
Chunky Vegetable Soups
Chunky Legume Soups
Smooth Vegetable Soups
Smooth Creamed Soups
Smooth Legume Soups
Minestrone and Minestrone-like Soups
Grain-based Soups
Chowders and Bisques
Cheese Soups and Egg Soups
Seafood Soups
Chilled Soups
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