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The Daily Soup Cookbook
The meal-in-a-bowl brews at the Daily Soup, a Manhattan food chain, excite customer devotion. Now Leslie Kaul, the stores' executive chef, along with the owners, offer The Daily Soup Cookbook , a collection of 200 favorite recipes for soups, stews, and stocks. These straightforward formulas, drawn from a globe-spanning repertoire, will please cooks of all kinds, from beginners to the accomplished.
Organized by ingredients such as vegetables, beans, grains, and fruit, the recipes include old favorites like French Onion and Chicken Matzoh Ball soups, as well as less familiar brews such as Jamaican Pumpkin soup, Shrimp and Scallop Seviche, and Poblano Corn Chowder. In addition to a chapter devoted to chilis--Braised Pork Chili with Black Beans and Corn is a particular winner--the authors provide notes on ingredients and techniques, historical asides, and a series of tongue-in-cheek sidebars, offering, for example, the Periodic Table of Soups and Baby Names for the New Millennium ("Art E. Choke" is one).
If these digressions aren't always apt, there are always the soups, with several pièce de résistance examples--Peking Duck; Lamb, Artichoke, and Rosemary Stew; and Saffron Mussel soup--guaranteed to please. A final section on stocks provides basic soup building-block information, and Things to Do with Leftover Soups offers next-day options, should any of the delicious bowls not be devoured instantly. --Arthur Boehm
Organized by ingredients such as vegetables, beans, grains, and fruit, the recipes include old favorites like French Onion and Chicken Matzoh Ball soups, as well as less familiar brews such as Jamaican Pumpkin soup, Shrimp and Scallop Seviche, and Poblano Corn Chowder. In addition to a chapter devoted to chilis--Braised Pork Chili with Black Beans and Corn is a particular winner--the authors provide notes on ingredients and techniques, historical asides, and a series of tongue-in-cheek sidebars, offering, for example, the Periodic Table of Soups and Baby Names for the New Millennium ("Art E. Choke" is one).
If these digressions aren't always apt, there are always the soups, with several pièce de résistance examples--Peking Duck; Lamb, Artichoke, and Rosemary Stew; and Saffron Mussel soup--guaranteed to please. A final section on stocks provides basic soup building-block information, and Things to Do with Leftover Soups offers next-day options, should any of the delicious bowls not be devoured instantly. --Arthur Boehm
272 pages, Paperback
First published November 10, 1999
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Displaying 1 - 8 of 8 reviews
March 18, 2016
This is my absolute FAVORITE soup cookbook EVER! For a decade and a half THIS is the book I always reach for when I want to make soup. It is comprehensive, creative, and best of all hilarious. Also very New York. No other soup book will occupy this space in my heart.
January 21, 2022
Cold outside so thinking of hot soup for supper. This cookbook is well organized by primary ingredient with enough diversity in the recipes so as not to be overly repetitive or boring. Notes on the side are useful and both these and the photos are entertaining. It sounds like the restaurant has been sold and the soups today are disappointing.
May 4, 2013
I’ve owned The Daily Soup by Leslie Kaul and Bob Spiegal since 2005. It was that year that I decided to establish a weekly ‘Souper Saturday’ tradition in our home (wherein we enjoy soup paired salad or sandwiches each Saturday) and so was on the prowl for high quality soup recipes. The Daily Soup has not disappointed. The instructions are clear and easy to follow, the ingredients are easy to source, and the soups that result are delicious. My favorite soup so far from the collection is ‘Roasted Eggplant Parmesan’ (p.29). It’s everything wonderful about traditional eggplant parmesan, ladled into a bowl. There are soups for everyone in this cookbook including vegetarian and dairy free. The recipes are grouped by major ingredient such as corn, tomato, or grain, which is useful when you have specific ingredients you’d like to use and find a recipe to accompany.
One suggestion for this author team or for other authors putting together any cookbook is to include more pictures of the prepared dishes. While such pictures aren’t absolutely necessary, they add a little something extra to the cookbook and give readers an idea of how the finished dishes should look including hints on garnishing. And of course great pictures also help to sell the book, bring the recipes to life in a very visceral and appetizing format.
I’ve read that the Daily Soup restaurant in NYC from which this cookbook was adapted has since shuttered its doors.That means the only place to try the chefs’ creations is in your own home using The Daily Soup.
One suggestion for this author team or for other authors putting together any cookbook is to include more pictures of the prepared dishes. While such pictures aren’t absolutely necessary, they add a little something extra to the cookbook and give readers an idea of how the finished dishes should look including hints on garnishing. And of course great pictures also help to sell the book, bring the recipes to life in a very visceral and appetizing format.
I’ve read that the Daily Soup restaurant in NYC from which this cookbook was adapted has since shuttered its doors.That means the only place to try the chefs’ creations is in your own home using The Daily Soup.
November 27, 2007
One of my favorite cookbooks! This one got me started making soups. I've tried many recipes in this book and have not been disappointed. Yum!
October 25, 2008
Love this cookbook!! Recommend it to anyone who likes soup.
January 24, 2009
I love making soup. It's meticulous yet you really can't mess it up beyond repair.
June 5, 2009
Highly recommend this cookbook.
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November 9, 2014I registered a book at BookCrossing.com!
http://www.BookCrossing.com/journal/13011512
http://www.BookCrossing.com/journal/13011512
Displaying 1 - 8 of 8 reviews