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Williams-Sonoma Food Made Fast: Soup
By Georgeanne Brennan
ISBN: 0848731360
Publisher: Oxmoor House
Publication date: Fall, 2006
Format: Hardcover
List price: $17.95
Type:Single Subject: Soups; Quick; Series
Sample recipe:Greek Chicken-Lemon Soup (Avgolemono)
Ambitions
Intended audience: novice advanced beginner good home cook gourmet professional
Apparent goal: stocking stuffer sampler comprehensive Biblical stature coffee-table
Competition: outclassed also-ran midrange strong challenger leads the pack
Content
# of recipes: <50 <100 <200 <300 >300
Practical recipes: <20% <40% <60% <80% >80%
# of ingredients: <3 <6 <9 <12 >12
Ingredient hunt: 7-11 pantry supermarket online airfare required
Recipe complexity: baby steps simple medium intense professional
Instructions: inadequate bare bones full figured educational verbose
Time conscious: outright lies speed of light quick takes time takes all day
Photos/drawings: skimpy adequate decorative instructive glorious
Recipe results: dorm food casual food family meals fancy food fit for royalty
Flavor: disappointing fair good delicious exceptional
Format
Layout: ick cluttered clean kind to cooks work of art
Legibility: microscopic challenging adequate clear brilliant
Production quality: cheesy questionable years of service gift-quality stunning
Value: ouch! a little pricey on the money worth splurging overpriced
Ease of Use
Page numbers: invisible hard to find spotty adequate good
Table of contents: missing frustrating passable useful helpful
Index quality: none tragic adequate good excellent
Page flipping: infuriating tedious acceptable rare never
Author
Writer: hack food writer writer turned cook comedian auteur
Summary
Overall rating: fair good really good excellent Ochef Top 100

Comments:If you think the best soups are long simmered and hearty and full of flavor (as we often do), you'll be happy to learn that quite a few very satisfying soups can be turned out in a jiffy.

Each book in the series has a section of 30-minute dishes, a section of dishes that may take longer to cook but require no more than 15 minutes of your time, and a third section of big-batch cooking that will help you with dinner tonight and get a jump on one or two meals later in the week or month. The tips at the end of the book on shopping, stocking a pantry, general soup preparation, etc., are basic but useful.

Some of the recipes in this book will take longer than promised; some call for pre-prepared ingredients (cooked rice or toasted pecans, for instance) that clearly add to the time it takes to get the soup on the table (though in some cases, these time-adding ingredients are optional). In many cases, soups in the third section will take many times a half hour to prepare, but that's often just the way it is with soups.

Overall, a lot of variety in 40 fairly quick soup recipes.



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