Pick Up Complete Book Of Soups And Stews Originated By Bernard Clayton Jr. Available In Paperbound

recipes! Excellent book. The only thing to complain about is the word complete in the title, There are an infinite combinations of foods for soup, It has no pictures. Cookbooks need pictures. I give thisbecause I use this cookbook so often, Soup is a mainstay in our house, and this cookbook has something for almost any ingredient you can come up with, Many recipes call for homemade stock, but I feel free to ignore this and Better than Bouillon most of the time, I also combine recipes and omit ingredients according to what I have on hand, but I've never been disappointed with this book, Even the simple bean soups, like Shaker Bean Soup, are tasty and satisfying, An excellent guide to the process of making soup, Walking through a few of these recipes and you will find yourself making soup out of rocks and it will taste good, because everyone will be stopping by to taste your latest.
Bernard takes the reader and the cook and a journey through the dish that provides more than just a meal to cultures and society alike, Another wellwritten book. I own this and his "Complete Book of Breads" Book, and have never regretted either purchase, I don't make as many soups from this as I used to I'd better fix that, but I do like skimming through it when I want to plan meals for the future or even just for the joy of reading it.
Yet another favorite I turn to over and over again, Every recipe I've tried has been a winner! Bernard Clayton, Jr, 's, first book, "The Complete Book of Breads," won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as perhaps the best book on the subject in the English language.
Of Clayton's "The Complete Book of Pastry," which also received a Tastemaker award, Claiborne said: "One of the most important cookbooks of this year if not this decade, " Now this highly respected author turns his attention to soups and stews, From his travels around the world, Clayton has put together an eclectic collection ofsoup recipes andstew recipes, adding to

the clear instructions personal anecdotes and historical background throughout.
He covers a wide range of soups, from AsparagusandCrab to PeachButtermilk, American classics such as New England Chowder, Burgoo and U, S. Senate Bean Soup share the spotlight with such international gems as Japanese "ShabuShabu," Nigerian Peanut Soup and Scottish CockaLeekie Soup, After a thorough discussion of the many kinds of stocks, from Brown Stock to Vegetable Stock, Mr, Clayton includes, for those of us who are lazy, the pros and cons of homemade versus storebought stock, along with tricks and tips to improve the later,

With recipes that are well written and easy to follow, Clayton shows that soupmaking is neither timeconsuming nor difficult, and in any case is well worth the effort.
Bernard Clayton Jr. , a newspaper reporter whose love for fresh bread inspired him to master the art of baking and write several classic cookbooks on bread and pastry, died on Marchin Bloomington, Ind.
He was. .