Available:*
Library | Item Barcode | Shelf Number | Status |
|---|---|---|---|
Searching... LeRoy - Woodward Memorial Library | 0566190 | 641.813 GUNS | Searching... Unknown |
Searching... Medina - Lee-Whedon Memorial Library | 34103001787110 | 641.813 GUNS (HOME 6) | Searching... Unknown |
Searching... Niagara Falls Public Library | 34305010898545 | 641.813 GUNS | Searching... Unknown |
Searching... North Tonawanda Public Library | 34120006413468 | 641.813 GUNS | Searching... Unknown |
Bound With These Titles
On Order
Summary
Summary
There's no better way to cultivate community, foster friendship, or simply nourish family than over heartwarming bowls of homemade soup. And here, soup lovers will find 60 terrific recipes, featuring such classics as creamy Tomato Soup with Grilled-Cheese Croutons plus international favorites like Thai Red Curry-Chicken Noodle Soup. Each recipe has suggested sides to make it a meal and tips for easy transporting, which makes them just right to bring to a soup swap where everyone can sample the offerings and then take home a variety of leftovers to enjoy all week. Whether taken to the party or savored at home, this trusted collection of soups, stews, and chowders is sure to satisfy all year long.
Author Notes
Maine-based chef and writer Kathy Gunst has authored 14 books and is the resident chef on NPR's award-winning public radio show Here and Now .
Reviews (1)
Library Journal Review
Proving that making soup doesn't have to be difficult, Gunst (Notes from a Maine Kitchen) presents an elegant collection of stews, chilis, and chowders for hosting and entertaining. Inspired by her neighbor to participate in a soup swap, the James Beard Award-winning food writer and resident chef for NPR's Here and Now shares advice on how to start your own. Serving sizes for both tasting and full portions are listed for each recipe along with labels of dairy free, gluten free, vegetarian, vegan, or whether a dish can be served cold. Most recipes require a large stockpot; some call for an immersion blender or food processor. Alongside mainstays such as minestrone are tomato soup with grilled cheese croutons or black bean and chorizo soup with avocado crema. Readers will learn how to make broth, notably a vegetable scrap stock. For meat soups, Gunst views that item as a complement, not the recipe's star. Instead, flavor comes from garnishes, toppings, and side dishes (e.g., parsley pesto, herbed ricotta toasts). -VERDICT With a variety of flavorful, practical meals, Gunst's latest will entice readers seeking year-round staples (for entertaining or otherwise) and those interested in making soups, but unsure where to start. A go-to resource for cooks of all levels.-Stephanie Sendaula, Library Journal © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.