Soup: the super meal. When in doubt —– make soup! It's the delicious answer to serving easy-to-prepare, nutritious weeknight meals that can be made ahead. And rewarming only improves the rich, robust flavors. To master the art of making soup, all you need is Soups and Stews featuring 60+ no-fail recipes and great advice from Fine Cooking.
Versatile, comforting, and nutritious! You'll be amazed at the delightful variety of convenient, one-bowl meals you'll find in this special 148-page issue. Whatever the occasion or your tastes, there's a chowder, bisque, or chili to fill the bill, from quick and easy ways to use leftover turkey to a hearty chicken gumbo to meatless ragout.
Enjoy authentic soups from around the world. An entire section of Soups and Stews is devoted to ethnic soups that are growing in popularity. Learn the special secrets for making Middle-Eastern chickpea soup, coconut curry, clams and sausage in marinara, Vietnamese Pho, and more. Age-old recipes, handed for generations, can now be made in your kitchen and enjoyed around your table.
Making stock, breads, and accompaniments. Like all Fine Cooking publications, Soups and Stews includes plenty of extras, including: basics for preparing soups, stews, and stock, the pantry essentials you'll need, plus time-saving tips and make-ahead suggestions. You'll also find recipes for flatbreads, Indian-style naan, garlic bread, rolls, cornbread, and other great pairings for your one-bowl meals.
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Video No Author editors of Fine Cooking Publication Year 2013 Dimensions No Pages 148 Photo No Drawings No Extra No Other Formats No Format Magazine Cover Bookazine
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