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Original Essays | April 30, 2013
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More copies of this ISBNThis title in other editionsSoup: A Way of Lifeby Barbara Kafka
Synopses & ReviewsPublisher Comments:"Dora, my maternal grandmother," writes Barbara Kafka in her new book, "started the soup tradition that means most to me, which is odd as she was, by all accounts, a bad cook....I hope I am a better cook, and my life has certainly been easier, but I learned from her that a pot of soup is warmth and welcome for family and friends alike."
In this stunningly rich and wide-ranging book, Barbara Kafka gives the food we love perhaps best in the world a new vitality. Though the subject is so familiar to us all, her approach is totally original, just as it was in her award-winning Roasting: A Simple Artand Microwave Gourmet. In a wonderfully diverse collection of nearly three hundred recipes from all over the world--some traditional, some newly minted, many so simple they require no cooking at all, each of them very much a part of our spiritual and emotional lives--she offers up a lifetime worth of pleasure: As always, Barbara's intelligence and talent for innovation have resulted in a vast body of ideas to make your life in the kitchen easy and interesting. Nearly thirty stocks are offered, as well as dozens of ways to use seasonal produce to cook and freeze soup bases for year-round fresh taste. You'll find cooking times for everything from dumplings and piroshki to noodles and pasta, simmering times for every possible cut of meat, and yields and blanching times for dozens of vegetables. There are easy-to-follow charts to answer every cooking question. And then there's Barbara's "memory pieces." Woven through the recipes, they form a book within a book, one family's personal and culinary history. They're fascinating and warming and enriching on their own. They also remind us why soup is a vital part of our lives. And why Barbara Kafka is a vital part of our cooking experience. Synopsis:Kafka takes this most satisfying of foods that epitomizes comfort world-round and shows how to put it squarely on the table--simply, gloriously, soothingly, and often. Nearly 300 recipes. of color photos.
About the AuthorFew have done more to define how Americans prepare food than Barbara Kafka, whose IACP and James Beard award-winning books Roastingand Microwave Gourmetmade two underutilized techniques central to everyday cooking. Ms. Kafka is a former food editor of Vogueand a frequent contributor to The New York Times. She lives in New York and Vermont. The author of Artisan's Soup: A Way of Lifeand Vegetable Love, Barbara Kafka's immense achievements were recognized once more in 2007, when the James Beard Foundation gave her its Lifetime Achievement Award.
Table of ContentsFamily Soups
Vegetable Soups Bird Soups The Meat of the Matter Swimmers in Soup "Oats, Peas, Beans, and Barley Grow..." The Soul of Soup From Stock to Soup What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
Other books you might likeRelated SubjectsCooking and Food » Dishes and Meals » Soups and Stews » General
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