From Publishers Weekly
With its bold graphics, attractive cover and clear, concise recipes, Vollstedt's latest has all the signs of an interesting work. Unfortunately, unlike James Peterson's excellent primer Splendid Soups, this book gives only cursory treatment to the principals of soup- and stew-making. Moreover, the facile introductory notes rarely describe the finished dish, let alone mention technique. Vollstedt (The Big Book of Casseroles) tells readers that Bean and Beer Soup with Ham is perfect for "game watching on TV," and a broccoli, mushroom and peanut butter soup is just the thing for the "peanut butter fan." In another instance, Vollstedt assumes that her readers will not know how to pronounce "ratatouille" (the Union Street Ratatouille recipe offers a phonetic spelling), yet takes it for granted that they will know how her recipe, which calls for slow-roasting the vegetables to a gelatinous heap, differs from the classic version. Perhaps it sounds like a quibble, but the book contains many such omissions. Then there is the matter of the recipes themselves. While some of them will no doubt appeal to people with large families and their children what child wouldn't adore Spaghetti Soup? more sophisticated readers may long for, well, more sophisticated dishes. Copyright 2001 Cahners Business Information, Inc.


From Library Journal
"Serious comfort food" is what a lot of people are craving right now, giving Vollstedt's (The Big Book of Casseroles) book an unforeseen timeliness. Home cooks, especially those with families, will find a wide range of easy, uncomplicated recipes here, from a hearty Beef and Chile Stew with Cornmeal Dumplings to a more sophisticated Shrimp and Scallop Chowder; there are many kid-friendly recipes as well, including several hamburger soups. Some of the recipes are staples (such as a classic Irish Stew), but many busy cooks will find it handy to have such favorites gathered in one place, along with more unusual "meals in a bowl." For most collections. Copyright 2001 Reed Business Information, Inc.


Book Description
Where the best-selling Big Book of Casseroles brought bubbling cheese and golden bread crumbs, The Big Book of Soups and Stews brings succulent meats, tender vegetables, and creamy, savory goodness with 262 comforting recipes for soups, chowders, and stews. From a hot and hearty stew for a cold night to a cool, refreshing Vichyssoise for a sizzling afternoon, there's a recipe here for every occasion. Also included are nostalgic classics (like everyone's favorite Chicken Noodle Soup) as well as innovative new creations inspired by the cuisines of the world--from Thai Ginger Chicken to Mexican Seafood. With a wonderful selection of quick bread recipes and a crockpot full of tips and hints to help soup-makers hone their skills, The Big Book of Soups and Stews is the ultimate one-stop comfort food cookbook.


About the Author
Maryana Vollstedt is the author of more than a dozen cookbooks, including The Big Book of Casseroles, What's for Dinner?, and Pacific Fresh. She lives in Eugene, Oregon.

FROM THE PUBLISHER

Where the best-selling Big Book of Casseroles brought bubbling cheese and golden bread crumbs, The Big Book of Soups and Stews brings succulent meats, tender vegetables, and creamy, savory goodness with 262 comforting recipes for soups, chowders, and stews. From a hot and hearty stew for a cold night to a cool, refreshing Vichyssoise for a sizzling afternoon, there's a recipe here for every occasion. Also included are nostalgic classics (like everyone's favorite Chicken Noodle Soup) as well as innovative new creations inspired by the cuisines of the world—from Thai Ginger Chicken to Mexican Seafood. With a wonderful selection of quick bread recipes and a crockpot full of tips and hints to help soup-makers hone their skills, The Big Book of Soups and Stews is the ultimate one-stop comfort food cookbook.

Author Biography: Maryana Vollstedt is the author of more than a dozen cookbooks, including The Big Book of Casseroles, What's for Dinner?, and Pacific Fresh. She lives in Eugene, Oregon.

FROM THE CRITICS

Publishers Weekly

With its bold graphics, attractive cover and clear, concise recipes, Vollstedt's latest has all the signs of an interesting work. Unfortunately, unlike James Peterson's excellent primer Splendid Soups, this book gives only cursory treatment to the principals of soup- and stew-making. Moreover, the facile introductory notes rarely describe the finished dish, let alone mention technique. Vollstedt (The Big Book of Casseroles) tells readers that Bean and Beer Soup with Ham is perfect for "game watching on TV," and a broccoli, mushroom and peanut butter soup is just the thing for the "peanut butter fan." In another instance, Vollstedt assumes that her readers will not know how to pronounce "ratatouille" (the Union Street Ratatouille recipe offers a phonetic spelling), yet takes it for granted that they will know how her recipe, which calls for slow-roasting the vegetables to a gelatinous heap, differs from the classic version. Perhaps it sounds like a quibble, but the book contains many such omissions. Then there is the matter of the recipes themselves. While some of them will no doubt appeal to people with large families and their children what child wouldn't adore Spaghetti Soup? more sophisticated readers may long for, well, more sophisticated dishes. (Jan.) Copyright 2001 Cahners Business Information.

Library Journal