The Compete Book of Soups and Stews, Updated
The Compete Book of Soups and Stews, Updated  -     By: Bernard Clayton Jr.
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Simon & Schuster / 2006 / Hardcover
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The Compete Book of Soups and Stews, Updated

Simon & Schuster / 2006 / Hardcover

In Stock
Stock No: WW77155


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* This product is available for shipment only to the USA.

Product Information

Format: Hardcover
Number of Pages: 416
Vendor: Simon & Schuster
Publication Date: 2006
Dimensions: 9.25 X 7.38 (inches)
ISBN: 0743277155
ISBN-13: 9780743277150

Publisher's Description

From his travels around the world, culinary writer and expert Bernard Clayton, Jr., has put together an eclectic collection of more than 250 soup and stew recipes, adding to the clear instructions personal anecdotes and historical background. Now, in this beautiful updated hardcover edition, The Complete Book of Soups and Stews, Updated, he includes an array of favorites, as well as some delicious new additions and healthful preparation tips, that makes this a must-have in any kitchen for any season.

He covers a wide range of soups, from Asparagus and Crab to Peach Buttermilk, and American classics such as New England Clam Chowder, Burgoo, and U.S. Senate Bean Soup share the spotlight with such international gems as Japanese Shabu-Shabu, Nigerian Peanut Soup, and Scottish Cock-a-Leekie Soup. After a thorough discussion of the many kinds of stocks, from Brown Stock to Dashi, Clayton includes, for those of us who are time-pressed or just plain lazy, the pros and cons of homemade versus store-bought stock, along with tricks and tips to improve the latter.

Clayton's first book, The Complete Book of Breads, won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as perhaps the best book on the subject in the English language. Of Clayton's The Complete Book of Pastry, which also received a Tastemaker award, Claiborne said: "One of the most important cookbooks of this year if not this decade."

With recipes that are well written and easy to follow, Clayton shows that soup making is neither time-consuming nor difficult, and in any case is well worth the effort.

Author Bio

Award-winning author Bernard Clayton Jr. began his career as a reporter and foreign correspondent; baking and cooking were his hobbies. He has been writing cookbooks for more than thirty years. When Mr. Clayton travels, he investigates historical and regional recipes, conversing with cooks and bakers around the world. He is the author of numerous cookbooks, including Bernard Clayton's Cooking Across America, The Complete Book of Pastry, and The Breads of France. He lives with his wife in Bloomington, Indiana.

Editorial Reviews

"To my mind, Bernard Clayton is a genius in the kitchen. His book of soups and stews is a splendid and inspired addition to any serious home cook's library."

-- Craig Claiborne
"His creative touches make the recipes special....There is much to admire."

-- Marian Burros, The New York Times Book Review
Marian Burros

The New York Times Book Review

His creative touches make the recipes special....There is much to admire.

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