Ebook Free Soup of the Day (Rev Edition): 365 Recipes for Every Day of the Year

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Soup of the Day (Rev Edition): 365 Recipes for Every Day of the Year

Ebook Free Soup of the Day (Rev Edition): 365 Recipes for Every Day of the Year

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About the Author

Kate McMillan is chef and owner of an eponymous catering company and was an instructor at Tante Marie’s Cooking School in San Francisco. Kate has worked as an event planner for Vogue and Glamour magazines. She lives in the San Francisco Bay Area with her husband and three young daughters. She has written 10 cookbooks for Williams-Sonoma, including five titles in the “What’s for Dinner” series and several in the “Of the Day” series

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Excerpt. © Reprinted by permission. All rights reserved.

CREAMY CAULIFLOWER SOUP WITH CRISPY PANCETTA  FOR THE GREMOLATA    1 cup (2 oz/60 g) fresh bread crumbs  4 Tbsp (2 fl oz/60 ml) olive oil   3 Tbsp chopped flat-leaf parsley   1½ tsp grated lemon zest     Salt and freshly ground pepper 6 oz (185 g) pancetta, diced   1 yellow onion, diced   4 shallots, sliced   3 celery ribs, diced   1 head cauliflower (about 2½ lb/1.25 kg), trimmed and cut into florets   Salt and freshly ground pepper   5 cups (40 fl oz/1.25 l) chicken or vegetable broth, plus more as needed   1 Tbsp fresh lemon juice   ¾ cup (6 fl oz/180 ml) heavy cream (optional)   SERVES 6 Preheat the oven to 350°F (180°C).  To make the gremolata, in a bowl, toss together the bread crumbs and 2 Tbsp of the oil. Transfer to a rimmed baking sheet. Bake, stirring occasionally, until the bread crumbs are golden brown and crisp, 15–20 minutes. Let cool to room temperature. In a bowl, toss together the toasted bread crumbs, parsley, and lemon zest, and season with salt and pepper. Set aside.  In a nonstick frying pan, cook the pancetta over medium heat, stirring occasionally, until crispy and the fat is rendered, 8–10 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Set aside.  In a large, heavy pot, warm the remaining 2 Tbsp oil over medium heat. Add the onion, shallots, and celery and cook, stirring occasionally, until softened, 8–10 minutes. Add the cauliflower and cook, stirring occasionally, for 1–2 minutes. Season with salt and pepper. Add the broth, raise the heat to medium-high, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 30 minutes. Let cool slightly.  Working in batches, purée the soup in a food processor or blender. Return to the pot and add more broth if needed to reach the desired consistency. Taste and adjust the seasoning. Stir in the lemon juice and cream, if using. Serve the soup, garnished with the crispy pancetta and gremolata.   

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Product details

Hardcover: 304 pages

Publisher: Weldon Owen; Updated edition (October 25, 2016)

Language: English

ISBN-10: 168188139X

ISBN-13: 978-1681881393

Product Dimensions:

8.5 x 1.3 x 9.8 inches

Shipping Weight: 2.7 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

136 customer reviews

Amazon Best Sellers Rank:

#35,537 in Books (See Top 100 in Books)

In my sixties, I got braces. Nothing crunchy, chewy, or crispy allowed. What to eat? Soup. Especially pureed soups. A friend hand-delivered this book to me, and I've been thanking her ever since. There's a great index for particular kinds of soups (such as pureed, what I need), and it's arranged by seasons. It takes advantage of fresh produce but there are soups you can make in the middle of the frost belt in the middle of winter. After I'd made a dozen different kinds of soups, I began to understand soups on my own, and now I can whip one up in the morning, freeze the rest, and have meals for a week. These days I eat soup for breakfast--no granola, no toast, maybe eggs now and then--but always I can have soup for every meal if I want. I put a fresh zucchini-and-corn soup puree into a big thermos yesterday and brought it to a beach picnic. Everyone was blown away by it, and wanted to know the secret ingredient, which basically was the freshest corn and zucchini--but also a completely cooked slice of bacon, crumbled into the soup before I pureed it. The hint of smoke was the perfect foil for the veggies, with negligible fat. So far I've made all the pureed soups in season since my friend gave it to me: asparagus, pea, corn, tomato, zucchini, spinach, eggplant, leek, onion, and many combinations thereof. Not one soup has failed to please.

Very unhappy with Amazon in general lately for multiple times I've ordered something and it either comes broken, doesn't work, or falsely advertised.... but THIS time I was appalled. I thought "hmm I'll buy a book to help enhance my cooking skills".. "What could go wrong buying a BOOK??!!" Right?! .Only to find the cover was put on upside down. I am so sick and tired of wasting my money. Don't waste yours, go to a book store and buy one in person so you know what your getting... Yes I know I can return it... but when the last few items have also been returned or thrown out WHY should I have to??!! Just tired of playing monkey in the middle with almost all my purchases. I'll just keep moving most my shopping elsewhere.

We like soup, and I must have at least ten books devoted to soup recipes. But when I thumbed through this one at a friend's house, I was intrigued to see dozens of new, imaginative, and delicious sounding recipes for soups of all kinds--hot, cold, meaty, seafood, vegetarian, light, robust, quick, long-simmering--and knew I had to add it to my collection. So far, we've made only one soup, a tasty pumpkin and Gruyere bisque (we substituted our home-grown winter squash for the pumpkin), but we've bookmarked many others. Yes, you will find all the standards in this large, lavishly illustrated collection, making this a soup book to own if you only want one. But it is the many other surprises that will keep us reaching for this fine cookbook.

Strange, but the Kindle edition I got had nice color pictures for some of the soups, but not all! Only had pictures for maybe 20% of them. The earlier edition of the hardbook that we saw had pictures for every soup. I redownloaded the book, and was the same.

This was a gift for my kitchen-challenged father. He really enjoyed it - particularly that it gave him so much guidance down to what day to proceed. I have yet to hear about any recipes from this book he didn't love. My only concern is that he now thinks he can cook - he can't. It's a nightmare without tons of instructions.

This is a really nice cookbook. I was looking for something for winter with our families differing schedules and this works well. Some recipes are a little more time consuming than others, but the couple I've made so far have been a hit and were easy to put together. A pot of soup on the stove, some crusty bread, and a glass of wine makes life easy. Some of the recipes are for stews and there are vegetarian recipes, so there are lots of options and choices. I've been cooking for a long time and have lots of cookbooks and recipe collections, this is a good one.

The soup flavors are but the recommended cook time is too long. Many of the vegetables are mush if simmered for the recommended time. Potatoes cut into half inch pieces don't need 20 to 25 minutes so I suggest you use common sense when making the soups.

I own this and have given it to all my adult children. Of all the books in this series, this may be the best. You will never run out of soup ideas.

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Soup of the Day (Rev Edition): 365 Recipes for Every Day of the Year PDF

Soup of the Day (Rev Edition): 365 Recipes for Every Day of the Year PDF

Soup of the Day (Rev Edition): 365 Recipes for Every Day of the Year PDF