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The Best Recipe: Soups & Stews by Cook's Illustrated Magazine

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Notes about this book

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Notes about Recipes in this book

  • Asian chicken stock

    • smtucker on December 31, 2010

      Actually calls for chicken wings. Quick to make, and surprisingly delicious.

  • Hot-and-sour soup

    • Rinshin on February 13, 2015

      This recipe ingredients use substitutes for the real deal for people who have problems finding ingredients. Since I can easily find the ingredients, I used lily buds and fresh bamboo, Chinese black vinegar instead of rice vinegar and worcestershire sauce, and Chinese Shaoxing wine instead of sherry. Also calls for hard tofu which I do not like so used silken tofu instead. Excellent taste and surprisingly easy to make once you have the asian style chicken stock already made. The instructions on when to add vinegar (after cornstarch mixture) and beaten egg was perfect.

  • Manhattan clam chowder

    • springandfall on February 13, 2014

      This can be made with chunks of high-quality white fish (such as halibut) in place of clams, for a fish chowder. You'll need extra bottled clam juice.

  • Caldo verde

    • Emily Hope on November 19, 2010

      Simple and tasty. We've made variously with collards, kale, and portuguese cabbage as the greens. With homemade chicken stock, we usually just use half chicken stock and half water. With so few ingredients, they need to be of a high quality--good stock, good chorizo, good greens. The character of the chorizo strongly impacts the flavor of the final soup.

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  • ISBN 10 0936184531
  • ISBN 13 9780936184531
  • Published Sep 29 2006
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Cook's Illustrated
  • Imprint Cook's Illustrated

Publishers Text

The Best Recipe: Soups and Stews is the result of testing more than 6,000 recipe variations for America's favorite soups and stews, from chicken noodle soup, clam chowder, and French Onion soup to bouillabaisse, chicken gumbo, and chili. They cover the basics, from which equipment works best to secrets for making quick, rich-tasting chicken stock. They share the secrets for turning out a great bowl of soup or stew, including where to simmer stews (use the oven, not the stovetop), how to puree vegetable soups (the blender, not the food processor, worked best), and what sets a decent beef stock apart from a great beef stock (it's the meat, not the bones). For beginners and advanced cooks, The Best Recipe: Soups and Stews is sure to become an indispensable kitchen companion.

Includes:

  • More than 200 recipes, perfected in the Cook's Illustrated Test Kitchen.
  • More than 200 hand-drawn illustrations that demonstrate cooking techniques in step-by-step detail.
  • An equipment buyer's guide.
  • Surprising results of blind tastings of food ingredients.
  • The science of cooking explained, they tell you why and how recipes work.


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