New Books of Soups
The world-renowned cooking school, The Culinary Institute of America, has selected more than 100 recipes from its kitchens and classrooms for its Book of Soups, creating the ultimate guide for home cooks to preparing delicious soups for any season or occasion.
Learn about choosing the right equipment, keeping soup basics like broths stocked in your freezer for quick meals on busy nights, and selecting the most flavorful ingredients.
The recipes are perfect for Sunday night suppers (Puree of Split Pea or Cream of Chicken) or elegant appetizers (Chilled Cantaloupe with Lime Granité or Shrimp Bisque). They can warm you up on a cold winter night (New England Clam Chowder) or tame the heat on a hot summer day (Gazpacho). The book also contains serving suggestions and recipes for the perfect soup accompaniments such as Focaccia, Breadsticks, Olive Bread, Buttermilk Biscuits, Sage Dumplings, and Vegetable Chips.