Rating: 
Summary: Excellent reference for culinary students
Review: I am a culinary student and this was one of the books used in my culinary hot foods class. It was very helpful because the pictures were clear and the recipes were easy to comprehend and precise. For my baking class I used the following study guides which are on amazon:
Study Guide for Baking: Key Review Questions and Answers with Explanations by Melissa Heilman
Study Guide for Advanced Baking: Key Review Questions and Answers with Explanations by Melissa Heilman
These two study guides were quite on target with the kind of questions asked on my baking exams in my culinary school. These 3 books get my highest recommendations.
Rating:
Summary: If you only buy one cookbook, this should be it!!
Review: I cook extenstively and own a wealth of cookbooks but when I want to make a failsafe recipe, this is THE ONE. Not one dud to date (there is no other cookbook I can say that about). Always worth the effort. If you only buy one cookbook, make this it, you'll never be sorry.
Rating:
Summary: My new favorite cookbook
Review: I haven't tried many of these recipes yet, but the ones I have were fantastic. The Potato and Fennel Chowder, in particular, was exceptional. My husband, to whom little is better than "pretty good", asked for a double batch the next time! The instructions are pretty clear and easy to follow, and it's just generally a nice book to have around.
Rating:
Summary: My new favorite cookbook
Review: I haven't tried many of these recipes yet, but the ones I have were fantastic. The Potato and Fennel Chowder, in particular, was exceptional. My husband, to whom little is better than "pretty good", asked for a double batch the next time! The instructions are pretty clear and easy to follow, and it's just generally a nice book to have around.
Rating:
Summary: My new favorite cookbook
Review: I've wanted to learn how to cook great soups for several years, but most recipes have inadequate explanations or are too "basic." Not so this one. Since I got it four weeks ago, I've tried eight of the recipes; each was incredible. Moreover, the explanations at the beginings of each chapter helped me to understand why things are done in certain ways, enabling me to deviate from the recipes with confidence (and success). I've loved the hearty soups so far, and can't wait for summer to try some of the cold soups. Enjoy!! (One caveat, these recipes tend to take at least two hours the first time they are tried, so are not for a meal on the run.)
Rating:
Summary: Magnificent!!
Review: I've wanted to learn how to cook great soups for several years, but most recipes have inadequate explanations or are too "basic." Not so this one. Since I got it four weeks ago, I've tried eight of the recipes; each was incredible. Moreover, the explanations at the beginings of each chapter helped me to understand why things are done in certain ways, enabling me to deviate from the recipes with confidence (and success). I've loved the hearty soups so far, and can't wait for summer to try some of the cold soups. Enjoy!! (One caveat, these recipes tend to take at least two hours the first time they are tried, so are not for a meal on the run.)
Rating:
Summary: Wow!
Review: Let's face it: most cookbooks have maybe two or three recipes you incorporate into your repertoire. I must admit the Culinary Institute of America imprimatur put me off (I'm a *cook*, not a chef, and I associate the CIA with the Arugula Heresy and the California Cuisine Abomination). This, along with Beard on Bread, the original troika of Mastering the Art of French Cooking, Marcella Hazan, and various Louisiana and Chinese cookbooks has definitely got a permanent place on my shelves. I've tried 10 recipes so far from the various categories (Broths, Hearty Soups, Cream Soups, Pureed Soups, Bisques & Chowders, Cold Soups) and not only haven't found a dud, but have been brought to food overjoy. I admit that I've chosen with an eye to avoiding stuff I don't like (like split pea, which traumatized me as a child, or puree of carrot & orange, which simply sounds vile to me, rather than intriguing -- the California Cuisine Abomination again). With a Cuisinart or similar appliance, none of these things are very hard, especially if you keep stocks around. If you don't, buy a package of stock at your grocery store, which I do when I don't have the time to roast and simmer. I've seen more specialized books (there's one very good one devoted to chowders, whose name escapes me right now), but this is the best general-soup book I've used.
Rating:
Summary: Wow!
Review: Let's face it: most cookbooks have maybe two or three recipes you incorporate into your repertoire. I must admit the Culinary Institute of America imprimatur put me off (I'm a *cook*, not a chef, and I associate the CIA with the Arugula Heresy and the California Cuisine Abomination). This, along with Beard on Bread, the original troika of Mastering the Art of French Cooking, Marcella Hazan, and various Louisiana and Chinese cookbooks has definitely got a permanent place on my shelves. I've tried 10 recipes so far from the various categories (Broths, Hearty Soups, Cream Soups, Pureed Soups, Bisques & Chowders, Cold Soups) and not only haven't found a dud, but have been brought to food overjoy. I admit that I've chosen with an eye to avoiding stuff I don't like (like split pea, which traumatized me as a child, or puree of carrot & orange, which simply sounds vile to me, rather than intriguing -- the California Cuisine Abomination again). With a Cuisinart or similar appliance, none of these things are very hard, especially if you keep stocks around. If you don't, buy a package of stock at your grocery store, which I do when I don't have the time to roast and simmer. I've seen more specialized books (there's one very good one devoted to chowders, whose name escapes me right now), but this is the best general-soup book I've used.
Rating:
Summary: Fun to read, easy to make -- from common to exotic
Review: One of my favorite cookbooks -- and I have many! The book is laid out in a logical manner by "type of soup". All the favorites are in here (gazpacho, clam chowder, minestrone, etc.) as well as so very many not-so-common recipes! I received this book as a gift a week ago, for Christmas, and I have already used it three times! So hard to find a whole book on soups! Heartily recommend it to everyone!
Rating:
Summary: Fun to read, easy to make -- from common to exotic
Review: One of my favorite cookbooks -- and I have many! The book is laid out in a logical manner by "type of soup". All the favorites are in here (gazpacho, clam chowder, minestrone, etc.) as well as so very many not-so-common recipes! I received this book as a gift a week ago, for Christmas, and I have already used it three times! So hard to find a whole book on soups! Heartily recommend it to everyone!
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