The Complete Book of Soups and Stews, Updated by Bernard Clayton

  • White stock (Fonds blanc) (page 16)

    from The Complete Book of Soups and Stews, Updated The Complete Book of Soups and Stews, Updated by Bernard Clayton

    • Categories: Stocks; Cooking ahead; Cooking for a crowd; French
    • Ingredients: beef bones; onions; carrots; celery; whole cloves; bay leaves; black peppercorns; thyme; parsley
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Notes about Recipes in this book

  • Austrian green bean soup

    • Kitchengeek on January 06, 2014

      It's fine to use less butter and more tarragon, but don't skip the sour cream - it is much better creamy than not. Also, I added chicken and used rice instead of barley because I was out of barley.

  • Shaker bean chowder

    • BlytheSpirit on March 13, 2014

      Very simple bean soup. This is unadorned and very 'Shaker' ;-).

  • Russian potato soup

    • BlytheSpirit on June 20, 2012

      This was one of the first recipes I made from this book when it was first purchased years ago. This is easy to prep (esp. with a food processor) and it comes together fairly quickly for a budget weeknight meal on a chilly night. Ingredients are pantry staples. Don't forget to crumble a little bacon on the top.

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  • ISBN 10 0743277155
  • ISBN 13 9780743277150
  • Published Oct 03 2006
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher Simon & Schuster

Publishers Text

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.

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