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Summary: Tasty and Creative
Review: The recipes in this collection are delicious -- full and hearty, with clear directions. The writing is simple and casual, and the love for soup comes through clearly. Highly recommended for cooks of all levels.
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Summary: The Daily Soup Cookbook
Review: This is a fantastic soup book. I have tried almost all of the recipies, and some really didn't sound great - but were delicious. I have made the tomatoes bisque with lobster and knocked people out of their chairs with how great it tastes. The chicken barley is also a clear winner. Soups can be served year round - and there are many to choose from here.
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Summary: The Pea Parmesan alone is worth the price of the book
Review: This is a great book to take to the farmer's market with you. Come home with a basket of leeks, carrots, onions, and greens, and you've got the makings of a deeply satisfying meal. I make Pea Parmesan soup at least once a week--it's become one of my all-time favorites! I drove a pot of Pea Parmesan six hours up north to cure my boyfriend of a bad flu. It worked.
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Summary: the Soup Nazi...I mean the Daily Soup
Review: This is not a beginning let's experiment, perhaps try this soup book. This is a soup book based on a successful restaurant, thus it is their recipes that they sold. Having said that it is quite good. No pictures, lots of ingredients, many steps. If you are a beginner this could take a while to assemble a soup. Quantities are exact. Ingredients are exact: Yukon gold potatoes, blue pots & white boilers. If you cannot get these ingredients you will not have the same success BUT, again the caveats, some are simpler with more easily obtainable ingredients. Well done. Tasty. Delicious chili. Good soup.And yes you have to love soup.
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Summary: the Soup Nazi...I mean the Daily Soup
Review: This is not a beginning let's experiment, perhaps try this soup book. This is a soup book based on a successful restaurant, thus it is their recipes that they sold. Having said that it is quite good. No pictures, lots of ingredients, many steps. If you are a beginner this could take a while to assemble a soup. Quantities are exact. Ingredients are exact: Yukon gold potatoes, blue pots & white boilers. If you cannot get these ingredients you will not have the same success BUT, again the caveats, some are simpler with more easily obtainable ingredients. Well done. Tasty. Delicious chili. Good soup. And yes you have to love soup.
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Summary: This book has single-handedly made soups the #1 thing I cook
Review: Usually I cook 3 recipes max from any cookbook I get, but I've made about 20 of the soup recipes in this one and either liked or really liked all but 2. I'm a mediocre cook, but you wouldn't know it when trying my soups from this cookbook :) They sound good and taste great. Doing the math now... I've had the book a year and made 20 different types of soup, some multiple times. Yes, I definitely recommend it :)
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Summary: Wow! A great cookbook!
Review: We visited Daily Soup in New York and loved it (the experience of Seinfeld's Soup Nazi without the surliness). We hoped that the cookbook might allow us to replicate their cooking in our home, and it does. The recipes are easy to follow and the notes from the authors are encouraging and humorous. But by far the best feature is that these soups taste REALLY good! It's one of our favorite cookbooks and will be a great gift idea too.
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Summary: Excellent Source for Filling Soups
Review: `Daily Soup' is the name of a New York City chain of restaurants that serve only soup. This book presents the one hundred best recipes out of the five hundred soups the author / chef / owners have developed at the restaurants. This description alone promises a first class collection. I began reading the book with great expectations about the quality of the recipes. One aspect of the recipes in this book is that since `Daily Soup' serves only soup, every recipe must be robust enough to be a full meal. The authors state this plainly in the beginning of the book. If you need a light soup, look to Barbara Kafka's `Soup, A Way of Life' or James Peterson's `Splendid Soups'. Early in the book, it became clear to me that the authors truly have fun with their soups and succeed in communicating that sense of fun to you, dear reader. This is a rare commodity in culinary writing which you find as a rare spice to a few writers such as Julia Child and as a truly hot ingredient in the works of Alton Brown and Wayne Harley Brachman. This gave me even greater expectations for the book. The good humor appears in most general instructions, sidebars, headnotes, and selected chapters devoted entirely to whimsy such as the best soups to eat to various movies and the best musical accompaniment for some soups. The introductory chapter(s) including a section entitled `Some Things to Remember' are pure gold in the world of advice about soup. The most interesting advice regarded temperature in general and freezing soups in particular. Another obvious but often forgotten fact about temperature is that every time an ingredient is added to a heated pot of soup or stock, the temperature will drop a bit, so one's figuring about how long the cooking will take and what must be done to keep the food a temperature which will kill any roaming bacteria who get the notion to join the party. The authors organize their recipes in a sensible fashion, by primary ingredient. This is doubly sensible in their case in that almost every soup is hearty enough to satisfy one as a full meal should. Therefore, there are no broths and few soups with a small number of ingredients. The authors augment their classification by ingredient with one or more additional classifiers above the name of the soup. These classifiers include `vegetarian', `spicy', `dairy free', `vegetarian', and `low fat'. The principle ingredients, being recipe chapter names, are Vegetable; Tomato; Rice; Grain, Pasta, and Bread; Corn; Potato; Bean; Chili; Lentil and Pea; Nut; Coconut; Cheese; and Fruit. To these are added chapters on Roux based soups such as the gumbos and `Really Delicious Soups That Didn't Fit Into Any Chapter'. This chapter contains seven recipes. The perfect example of this is Bouillabaisse. Bouillabaisse is also a perfect example of the fact that the authors are not standing on custom in the recipes they use. I was surprised to find them using a vegetable stock in the Bouillabaisse when a recent Tyler Florence show in Marseilles shows the stew being done with a very fresh fish stock. I also checked a recipe by Paul Bocuse. This recipe also uses a broth made from fish flesh and bones. Both French sources give recipes taking between an hour and a half and two and a half-hours. The `Daily Soup' recipe can be cooked and ready to serve in forty minutes, not including the ingredients prep and stock making. In fairness, the French recipes included the stock making in the timing. In the case of other classics such as chili, the authors can have it more than one way, as there are six (6) different chili recipes. Even so, all six recipes have a higher than traditional carb count from either beans or pasta. All this really means is that these ladies and gentlemen are creating their own versions of classic soups to fit the strategy of their recipe. It is not at all surprising that all `Daily Soup' recipes are made with stocks prepared by `Daily Soup' itself. These stocks are so instrumental to the outcome of their soup recipes that I would feel uncomfortable in making any of these soups with anything less than a homemade stock, preferably one made by their recipe. Here is where I found a rare problem with the book. The authors in the introduction state that vegetables do not need to cook as long as meat in a soup. This agrees perfectly with statements in a recent text by the Culinary Institute of America, which goes on to give stock recipes which add the veg an hour before the stock is to be done. Somehow, the authors of this book overlook this advice when it comes to their meat stockmaking. In the lamb stock recipe in particular, they cover both meat and veg with the water and simmer together for four hours. I was also quite surprised at the two (2) hour cooking time for the basic fish stock. The fussiest fish stock recipes stop at 30 minutes. I have never seen an authoritative fish stock recipe that cooks for more than an hour. Most stop at 45 minutes. The other side of the coin is that all stock recipes are quite simple. Patience is the only ingredient that may be difficult to find. I must say that all recipes look delicious and highly recommended. The `Daily Soup' recipes simply do not skimp on ingredients or the proper application of love and patience. Even the very simple Vichyssoise uses two types of potatoes and heavy cream. One last sale point is that the authors have converted several traditional non-soup recipes such as Peking Duck into soups. This gives added interest to the book, as if you needed it. Highly recommended, serious soup making. No, there is no mention of the Soup Nazi!
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