Soup: A Way of Life by Barbara Kafka

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Avgolemono

    • bching on January 24, 2016

      Delicious and elegant--as most Barbara Kafka recipes are!

  • Beef barley soup

    • sarahawker on February 02, 2015

      Quite good, took a long time with all of the steps required. I used carrots instead of parsnips and the family really liked it. Much better the 2nd day.

  • Bourbon corn chowder

    • bching on July 04, 2020

      Very easy, very good lunch.

  • Brandade soup

    • bching on March 02, 2015

      Tasty and filling. Could use a fresh garnish--perhaps minced fennel fronds or finely diced fennel cubes and/or grape tomatoes.

  • Cazuela de elsa

    • jaelsne on May 23, 2014

      With the short cooking time, I was unsure how flavorful it would be. No need to worry. The chicken and veggies were perfectly cooked, and the broth was delicious. I made the soup exactly as written.

    • adamsj4 on September 08, 2016

      Like jaelsne, was concerned the broth may be watery given short cook time, but it was really awesome, just as written.

  • Curried carrot soup

    • Maefleur on September 03, 2018

      A quick, easy and satisfying soup. I didn’t purée the entire soup, and added a garnish of roasted pumpkin seeds for a little crunch.

  • Doug Rodriguez's black bean soup

    • Shelmar on September 03, 2019

      Very good, cook beans longer.

  • Mixed vegetable potage

    • mamacrumbcake on June 05, 2016

      Do not be put off by the unlovely color of this soup--drab and green. It is so good, surprisingly good, really, when you consider that it is nothing more than vegetables, water, and salt. There isn't even any fat used in the preparation! A teaspoon of butter or a spoonful of cream or half and half added in each bowl at serving time rounds out the flavors and gives it a hint of richness. This is comfort food--simple, satisfying, tasty, and nourishing.

  • Potato and leek soup (Potage Parmentier, if hot; Vichyssoise, if cold)

  • Radish soup

    • Avocet on August 09, 2011

      Fast and easy. Cucumber necessary only for cold soup. Immersion blender worked fine for pureeing.

  • Vegetable curry soup

    • featherbooks on December 13, 2012

      Very tasty soup - I might add even more red peppers to spice it up a bit as it loses heat as it sits. (I made it about 4 hours before serving). Served it with a Waldorf type salad from Deborah Madison's Vegetarian Cooking.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1579651259
  • ISBN 13 9781579651251
  • Published Nov 01 1998
  • Format Hardcover
  • Page Count 480
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Artisan

Publishers Text

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 Art and Microwave Gourmet. In this wonderfully diverse collection of nearly 300 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.

Other cookbooks by this author