[alert variation=”alert-info”]Publisher: Da Capo Lifelong Books
Formats: Paperback, eBook, Kindle
Purchase: Powell’s | Amazon | IndieBound | Barnes & Noble | iBooks[/alert]
Vegan cooking presents a challenge for cooks: how to make tasty dishes with good variety and reasonably quick prep time? Mark Reinfeld manages all three goals in Soup’s On!, while concentrating entirely on soups. With some hundred recipes, you are likely to find dozens that are to your taste. Although he claims thirty minutes of kitchen work from start to serving, that is a bit of an exaggeration. A professional chef may make it, but home cooks can count on a lot more time, including the time it takes to chop four to six vegetables plus herbs and spices. This also does not include prep time for the base of his soups, home-made vegetable stock that you will need to have on hand.
“In these pages you will learn all that you need to know to create hundreds and even thousands of soups…”
This volume is rather plain without the high-end production of many showy cookbooks, but it is down to the essentials. The recipes are good, but not always the easiest — many feature a rather long list of ingredients. Reinfeld’s recipe writing is just as good as the layout, and most recipes are on single pages. His last chapter is all about soup garnishes and additions, e.g. Mexican spice mix, caramelized onion and candied pepitas. His many Chef’s Tips and Tricks and recipe variations are also useful, though he includes only a few illustrations.
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