The Complete Book of Soups and Stews by Bernard Clayton

  • White stock (Fonds blanc)

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

    • Categories: Stocks; 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

  • Shrimp and corn chowder

    • jayson_3bci4x on April 09, 2026

      Page 134. Used up leftover buttermilk and whipping cream when I made it. Used pre-cooked shrimp.

  • 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 0671438646
  • ISBN 13 9780671438647
  • Published Nov 15 1987
  • Format Paperback
  • Page Count 416
  • Language English
  • Edition Fireside ed
  • Countries United States
  • Publisher Simon & Schuster

Publishers Text

Bernard Clayton, Jr.'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." Now this highly respected author turns his attention to soups and stews.

From his travels around the world, Clayton has put together an eclectic collection of 250 soup recipes and 50 stew recipes, adding to the clear instructions personal anecdotes and historical background throughout. He covers a wide range of soups, from Asparagus-and-Crab to Peach-Buttermilk. American classics such as New England 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 Vegetable Stock, Mr. Clayton includes, for those of us who are lazy, the pros and cons of homemade versus storebought stock, along with tricks and tips to improve the later.

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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