Review: The Everything Soup, Stew & Chili Cookbook

Recently Adams Media sent me six of their newest cookbooks to review.

Just in time for fall, Adam’s Media releases The Everything Soup, Stew & Chili Cookbook by Belinda Hulin.  It is the latest in Adam’s EVERYTHING Cookbook series.  This makes the third book Hulin has penned in the series.

For her latest compilation Hulin has collected and/or created 300 recipes that range from classic to avant garde.  Among the traditional you’ll find Italian Wedding Soup, Chicken Tortilla Soup, and Creole Seafood Gumbo.  Some of the new fangled samples are Warm Apple Cranberry Stew and Pizza Stew.

Among the fifteen chapters you’ll find one devoted just to chicken soup variations, two dedicated to chili (All-American and International) and even one chapter of kid friendly recipes.  There’s even a chapter of dessert soups.

In addition to the 300 recipes Hulin has also packed a wealth of knowledge including a list of proper soup making equipment.  The tome is also packed with information and tips to make your soup making experience more enjoyable.  But for me the best part were the mini-essays that take one through proper stock and broth production and a wealth of historical background on the evolution of soups.

The Everything Soup, Stew & Chili Cookbook is an excellent addition to any cookbook collection especially one that is missing a soup anthology.

 

 

Disclaimer to satisfy the Federal Trade Commission’s unconstitutional new law:  Dear Big Brother, yes I got some stuff for free and if you click on a link I might make a little coin but don’t worry I’ll report it on my taxes just as soon as you admit there are aliens.  Til then, stay your butt in DC and things need not get ugly.