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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

When it's cold outside nothing warms us up faster than a bowl of soup. And if it's homemade, that makes it even better. Today it is possible to create a soup to suit every mood and menu… from delicate broths and steaming purées, to stews that warm you to the bone and chowders as fresh as a seaside morning. Whether it's hot or cold, the first course, or the centerpiece of a meal, soup has the power to soothe the soul.

World-renowned culinary college, The Culinary Institute of America, has updated one of their most popular cookbooks to create The New Book of Soups, with all the recipes and techniques from their original Book of Soups, but with more recipes, techniques and new color photographs. The New Book of Soups is filled with over 160 new and improved, delicious soup recipes created by the chefs at The CIA.

Like its predecessor, The New Book of Soups is the home cook's ultimate guide for preparing appetizing soups and stews for any occasion, any time of the year. This expanded edition features an incredible array of recipes as well as illustrated step-by-step instructions and techniques that explain the basics of soup making. Helpful guidelines are included in every chapter of the book for topics such as creating Broths, Hearty Soups, Stews, Cream Soups, Puréed Soups, Bisques and Chowders, and Cold Soups. There is even a chapter on Accompaniments to add that perfect touch to any soup recipe.

Recipes in the book come from a number of different traditions and cultures, providing the home cook with an array of flavors from around the world, along with time-honored favorites. Recipes include:

• Stracciatella
• Thai Hot and Sour Soup
• Fisherman's Soup
• Tunisian Vegetable and Bean Soup
• Vietnamese Water Spinach and Beef Soup
• Shrimp and Chicken Jambalaya
• Lamb Khorma
• Potage Au Pistou (Vegetable Soup with Garlic and Basil)
• Apple Soup
• Curried Eggplant and Lentil Soup
• New England Clam Chowder
• Italian-Style Summer Vegetable Stew
• Oxtail Stew in Red Wine
• Fresh Spring Pea Purée with Mint
• Gazpacho
• Chilled Infusion of Fresh Vegetables with Fava Beans.

A warm, delicious bowl of soup gives us the simultaneous experience of aroma, taste, texture, and temperature, all in one spoonful. Soup recipes can be easily adjusted to meet the needs of the moment or any dietary restriction. These soup recipes can be put together easily for a quick weeknight meal, doubled to accommodate a large party, and freeze beautifully to be stored and used for another day.

With its thorough approach to soup-making techniques, breadth of recipes, and beautiful color photography, The New Book of Soups is an indispensable addition to any home cook's library.

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.