Free Download , by Deborah Madison
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, by Deborah Madison
Free Download , by Deborah Madison
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Product details
File Size: 82644 KB
Print Length: 240 pages
Publisher: Ten Speed Press (June 6, 2012)
Publication Date: June 6, 2012
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B007SGM1II
Text-to-Speech:
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Amazon Best Sellers Rank:
#40,437 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Although I own a lot of cookbooks, I rarely follow recipes as they are written, so I can't comment on how well any specific recipe worked or tasted. I can say that Madison's ideas vastly expanded my notions of soup. I am not a vegetarian, but as part of my evolving healthier quasi-Paleo eating style, I want to consume more vegetables in interesting ways. With winter coming, soup seems like a perfect fit. I make my own stock/broth from meat and bones, but learned a lot from Madison's guidance about making vegetable broths. In addition to some specific recipes, she gave excellent guidance on making broth from whatever vegetables and trimmings you hAppen to have on hand. I also appreciate that she defined some recipes as "restorative." If I catch a cold and there's no chicken broth in my home, i will definately turn to that chapter for guidance--a benefit is that a veggie broth can be prepared much quicker than bone broth. There are two recipes I will absolutely prepare as she wrote them, because their photos made me want to eat the page. One is the lovely soup shown on the book's cover. The other is a restorative soup containing ginger, cilantro, and mushrooms. Speaking of photos, not every recipe has a photo (maybe 1 out of 3 does, but the photos are stunningly beautiful. I own several of Madison's other cookbooks, but this is already my favorite because she spoke to me as a fellow cook, rather than a recipe-follower.
I am a HUGE fan of Deborah Madison and am enjoying this cookbook very much. Like many of her other recipes, the soups in this book take time to prepare and often require many ingredients but as a long-time vegetarian, I understand how hard it can be to develop good flavor in soups without using either meat-based stocks, pork (ham, bacon, etc.) or heavy cream and cheeses. I recently prepared the Quinoa, Corn and Spinach Chowder for my book club (all meat eaters) and they all loved it and asked for the recipe! The recipes are divided by season and are each accompanied by a suggested wine-pairing. While not my go-to on a busy weeknight, all of the recipes I've tried so far have delivered and I would definitely recommend this cookbook.
I love this soup book. Every time I try a new soup recipe, I am in heaven. There has not been a loser yet! I don't even like bean soup, but I figured after trying out most of the other recipes I may as well try one bean soup... very begrudgingly... - and it was even more delicious - I find myself craving that creamy combination! Definitely the go-to soup book out of literally hundreds of cookbooks on my shelf. She has little touches that are not hard but really make it yummy! They are just quick, easy, and really delicious. I would highly recommend this book if you love veggies. I am going to try the lentil with swiss chard right now... I bet it will be amazing and nourishing. And don't be afraid to try the beans - they're good for you. :)
I bought this book on my honeymoon, and have been cooking regularly out of it ever since, with exceptional results. Deborah Madison is my go-to cookbook author for delicious food that's just a bit out of the ordinary. My whole family loves these recipes, from the simple beans and pasta to roasted tomato soup with curry to the summer squash soup with masa harina dumplings. I just bought it as a gift for a friend, and can highly recommend it to anyone wanting to expand their palatte without expanding their budget or repetoire of techniques.
Everything about this book is beautiful . . . from cover to cover, and soup to soup. The photographs are so amazing, this could be a coffee table book.However, that would certainly be a shame if all we did was look at the pictures. The recipes inside this book are as delicious as the photos are beautiful.Any "vegetable lover" worthy of the title should buy this book, and those who aren't should give these recipes a try. Deborah's collection of recipes is amazing, including many delicious soups made with grains, a wide variety of beans and greens, and vegetables from A to Z.If you read the introduction, you'll be able to keep the ingredients in your pantry which will enable you to create your own soups, using the principles you learned in the introductory chapter. Although not 15 minute or 5 ingredient soups, the recipes are moderately easy to make and the ingredients easy to find. Most make a large amount, which can be reheated for lunch the next day or frozen and saved for later meals.Although the nutritional data is not included, unless you're into counting calories and fats, you can pretty well speculate on the health benefits of each soup. Most are made with ingredients bestowing a wide variety of vitamins, minerals, and antioxidants.So, do yourself a favor; buy this book, and make some soup. When you taste these recipes, you probably won't even miss the meat. Let's all make soup!Lynette Fleming, Coauthor of Lunch Buddies: Buddy Up for a Better Diet
This is an excellent recipe book, with many healthy recipes for soup. I have not make a soup that I didn't like using this book. I became aware of it when I was company at someone's house who used it to make our soup. That's where I became interested in it. I would highly recommend it!
I am a good cook, but I bought this book because once I went vegetarian the stocks I made were watery or bitter. Ms. Madison does not have a one size fits all approach, but instead has thought out how to make each soup flavorful using custom stocks that are quick and easy to make without extending the time of preparation by more than 10 minutes.As most of us do, I modified the add-ins according to what was local and available to two of her recipes thus far, but I have been impressed with the resulting flavors. I made the Cabbage soup with rustic bread and parmesan but added kale, green peas and purple potatoes with a great result. I also made her broccoli rabe white bean soup and have been thinking about how I am going to enjoy it tonight for dinner.This book is worth it, if only for reading Ms. Madison's introductory thoughts on how a soup should be created. These guidelines will always result in a tasty meal.
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