Current Catalog

THE NEW BOOK OF SOUPS Updated and Expanded Second Edition, Over 160 New and Improved Recipes for Soups and Stews of Every Variety by The Culinary Institute of America Lebhar-Friedman Books December 2009 $35.00/hardcover Full-color photography throughout ISBN-13: 978-0867308600 Sample recipe Buy this book Printer-friendly page

Contact: Trina Kaye
310.915.0970
TrinaKaye@tkopr.com

Hearty comfort soups and stews, creamy bisques and chowders, brothy Asian soups, chilled summer soups, and the diverse accompaniments to soup, as well basics such as making stocks and broths, fill the pages of this indispensable new book. The world-renowned culinary college, The Culinary Institute of America, has updated and expanded the selection of recipes from its kitchens and classrooms for THE NEW BOOK OF SOUPS, with all the recipes from the original Book of Soups, plus 30 brand new recipes and more than 130 new full-color photographs. The classic and innovative recipes in the collection include Oxtail Stew in Red Wine, Sweet Potato and Peanut Soup, Thai Hot and Sour Soup, and Crab and Mushroom Chowder.

Founded in 1946, THE CULINARY INSTITUTE OF AMERICA (CIA) is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY, and at its branch campuses, The Culinary Institute of America at Greystone, in St. Helena, CA, and The Culinary Institute of America, San Antonio in San Antonio, TX. A network of more than 37,000 alumni in the foodservice and hospitality industry has helped the CIA earn its reputation as the world's premier culinary college.