The Williams-Sonoma Collection: Soup
by Diane Rossen Worthington
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Book Summary Information
Author: Diane Rossen WorthingtonEditor: Chuck Williams
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2001-11-01
ISBN: 0743224442
Number of pages: 120
Publisher: Free Press
Book Reviews of The Williams-Sonoma Collection: Soup
Book Review: Mixed Results
Summary: 2 Stars
William's-Sonoma has an excellent recipe book layout; their bright colorful pictures and easy-to-read text always make a nice impression on me. While selecting my first trial recipes I noticed that if a person wanted to, he or she could preplan menus with this book. Many of the soups call for similar base ingredients and stocks so different soups could be created on consecutive days.
I've tried two recipes out of this book, one was excellent and the other was a disaster. I thought that the vegetable stock recipe is incredible and know that I will use it again; it is incredibly full of flavor and healthy. I cannot say the same about the split pea soup recipe.
The pea soup recipe sounded like a nice idea but it was not creamy enough to my taste. In fact, it wasn't creamy at all. The soup turned out gritty and chewy with a poor texture. I think that the recipe has some good flavor possibilities but needs more work to incorporate a smoother texture with more liquid that will allow the dried peas to adequately cook.
Maybe I just picked the worst recipe out of the book to try first but a 50/50 likelihood of recipe failure makes me hesitant to try another recipe.
Summary of The Williams-Sonoma Collection: Soup
Soup is the original comfort food. After all, what could be more satisfying than a purée of butternut squash topped with a dollop of cream? But soup can be refreshing as well -- think of a medley of spring vegetables simmered with fresh herbs.Williams-Sonoma Collection Soup offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find inspiring soups designed to fit any occasion at any time of year -- from a quick and simple meal to an enjoyable lunch in the garden. This beautifully photographed, full-color recipe collection will become an essential addition to your kitchen bookshelf.
"Just take a look through these pages, and I believe you'll be ready to take out the soup pot!"
Williams-Sonoma, purveyor of choice gourmet products and kitchenware, has also created a collection of succinct yet comprehensive cookbooks. Part of the series, Soup offers 40 all-occasion recipes that reflect the company's signature good taste. Well-chosen formulas for what is surely the world's most satisfying food include classics like Chicken Noodle Soup, Shrimp Bisque, and French Onion Soup; simple soups like Garlic Stracciatella; and dinner-party specialties such as Three-Mushroom Soup with Sherry. Recipes for summer and winter soups like Curried Corn Soup and White Bean, Pasta and Swiss Chard Soup take advantage of seasonal bounty, while a concluding section entirely devoted to chicken soups such as Tortilla Soup with Chicken and Avocado gives readers more of soup in its most comforting form.
Accompanied by color photos that show the soups in all their glory, the global recipes are completely doable, and should appeal to a wide range of cooks. Throughout, sidebars (like "Garlic Croutons") offer useful information on techniques and ingredients; a glossary and basics section are also helpful. Though small in size, the book provides an inclusive store of superior recipes and instruction. --Arthur Boehm
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