New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup - Hardcover

Druker, Marjorie; Silverstein, Clara

Hardcover

ISBN 10: 1401603009 ISBN 13: 9781401603007

Publisher: Harper Horizon, 2007

Synopsis

More than 100 of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography.

Marjorie Druker is passionate about soups. She fell in love with soups when she first heard the story Stone Soup. After attending Johnston & Whales, Marjorie created the menu for the popular Boston Market restaurant chain, and soups were always her favorite. "My niche is taking what people like to eat and turning it into a soup," she says.

The New England Soup Factory restaurant has won the Best of Boston award four times. People skip school to eat their soups. A pregnant in labor stopped by the restaurant on the way to the hospital to satisfy a last-minute craving. New England Soup Factory soups are like no other soups. And now you can recreate these delicious soups in your own home. The New England Soup Factory Cookbook contains 100 of Boston's best-tasting traditional and creative soup recipes. The book also includes a chapter on sandwiches and salads to accompany such soups as . . .

• New England Clam Chowder
• Wild Mushroom and Barley Soup
• Curried Crab and Coconut Soup
• Raspberry-Nectarine Gazpacho
• Cucumber-Buttermilk Soup
  

About this title

About the Author:

Marjorie Druker is executive chef and co-owner of the New England Soup Factory. A graduate of Johnson & Wales, she has received four Best of Boston awards from Boston Magazine and has appeared twice on the Food Network. She currently cohosts All Fired Up, a local cooking show in Boston.

Clara Silverstein is the author of the memoir White Girl: A Story of School Desegregation (University of Georgia Press, 2004), and a forthcoming cookbook, The Boston Chef's Table (Globe Pequot Press). A former food writer and editor at the Boston Herald, she has also contributed articles to Runner's World, the Boston Globe, The Oxford Encyclopedia of Food and Drink in America, and several literary magazines and anthologies.

From Publishers Weekly:

Starred Review. Druker, executive chef and co-owner of Massachusetts eatery the New England Soup Factory, joins veteran Boston-based food writer Silverstein to weave personal stories of the region with mouthwatering recipes in this instant classic, a must-have for soup lovers. Standards like Beef and Barley, Split Pea with Bacon and Potatoes, and Hot and Sour Soup sit comfortably next to innovative combinations such as Butternut Squash Soup with Calvados, Gorgonzola Cheese and Prosciutto or Yellow Tomato Soup with Jasmine Rice. Aside from the stock-making, which Druker and Silverstein heartily endorse, most of the soups and accompanying sides come together in minutes, producing a quick, hearty meal that few dishes can match for sheer satisfaction. Many recipes highlight just a handful of ingredients (Roasted Yellow Beet and Pear Soup with Blue Cheese; Sweet and Sour Cabbage Soup with Dill; Apple, Onion and Cheddar Soup) and call for little else, keeping recipes simple, costs low and flavors bold. Recipes are grouped intuitively by theme (cheese, chicken, chowders, etc.) as well as by season, ensuring that the perfect bowl of soup is never far away.
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About this edition

• Publisher: Harper Horizon
• Publication date: 2007
• ISBN 10: 1401603009
• ISBN 13: 9781401603007
• Binding: Hardcover
• Number of pages: 256