New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best Purveyor of Fine Soup

January 16, 2010 · Posted in Bestselling Cooking Books 


Product Description
More than 100 of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography. Marjorie Druker is passionate about soups. She fell in love with soups when she first heard the story Stone Soup. After attending Johnston & Whales, Marjorie created the menu for the popular Boston Market restaurant chain, and soups were always her favorite. “My niche is taking what people like to eat and turning it into a soup… More >>

New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best Purveyor of Fine Soup

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5 Responses to “New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best Purveyor of Fine Soup”

  1. bibliophile on January 16th, 2010 10:11 am

    I bought this book based on the reviews. Decided to make Chicken and Rice Flu Chaser (ingredients looked interesting, 20 gloves of garlic, lemon juice, cinnamon). Took 3 hours, tasted weird (too lemony, NO flavor of garlic, cinnamon not a good idea–another place in book referred to the ginger in the soup which was not mentioned in the ingredient list). My 12 year old asked me why I hadn’t made our usual chicken soup out of Cooks Illustrated the Best Recipe. I’m not sure I’m going to try anything else.
    Rating: 2 / 5

  2. leftylily on January 16th, 2010 12:15 pm

    This was a great book, not for the waistline, but certainly for the tastebuds.
    Rating: 5 / 5

  3. K LeRoy on January 16th, 2010 12:58 pm

    I love the recipes in this book…The clam chowder is fantistic with a different flavor of tarragon. I would recommend this book to anyone.
    Rating: 5 / 5

  4. IMNSHO on January 16th, 2010 1:51 pm

    For the last several years, I have been collecting soup recipes. What better way to add good taste and nutrition to one’s diet! For that reason, I looked forward to Marjorie Druker’s soup cookbook. Her soup recipes seem reasonable, but I decided not to pursue these after reading her recipes for stock. Why would one go to the effort and expense of making stock from scratch and then add 4 chicken bouillon cubes for chicken stock, 4 beef bouillon cubes for beef stock, or 4 – 6 vegetable bouilon cubes for vegetable stock? It makes no sense to me.

    I am not a culinary purist, but bouillon cube stock recipes are what I would call oxymoronic.

    Rating: 2 / 5

  5. Richard W. Shaw on January 16th, 2010 3:12 pm

    Great book with luscious photos. I can’t wait to make these great looking soups! There’s something for everyone in this compact well-wriiten book.
    Rating: 5 / 5

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