The Ultimate Soup Cookbook, EBOOKI
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//-->PROJECT STAFFRecipe EditorNancy ShukerEditorsNeil WertheimerSuzanne G. BeasonDon EarnestMarianne WaitDesignerElizabeth TunnicliffeProduction AssociateErick SwindellCopy EditorsJane ShermanJeanette GingoldDelilah SmittleIndexerNanette BendynaEditorial AssistantsWilliam DeMottAlison Palmer DupreeJoanne StewartREADER’S DIGEST BOOKSEditor in ChiefNeil WertheimerManaging EditorSuzanne G. BeasonCreative DirectorMichele LaseauProduction Technology DirectorDouglas A. CrollManufacturing ManagerJohn L. CassidyMarketing DirectorDawn NelsonPresident and Publisher, TradePublishingHarold ClarkePresident, U.S. Books & HomeEntertainmentDawn ZierREADER’S DIGEST ASSOCIATION,INC.President & Chief Executive OfficerEric SchrierCopyright © 2006 by The Reader’s Digest Association, Inc.Copyright © 2006 by The Reader’s Digest Association (Canada) Ltd.Copyright © 2006 by The Reader’s Digest Association Far East Ltd.Philippine Copyright © 2006 by The Reader’s Digest Association Far East Ltd.All rights reserved. Unauthorized reproduction, in any manner, is prohibited.Reader’s Digest and the Pegasus logo are registered trademarks of The Reader’s Digest Association, Inc.Library of Congress Cataloging-in-Publication DataThe ultimate soup cookbook : 943 one-pot meals of comfort and joy /The Reader's Digest Association, Inc. ; [editor, Neil Wertheimer].p. cm.Includes index.ISBN 0-7621-0727-8 (hc.)1. Soups. 2. One-dish meals. I. Wertheimer, Neil. II. Reader's DigestAssociation.TX757.U48 2006641.8'13--dc222006001068Address any comments about The Ultimate Soup Cookbook to:The Reader’s Digest Association, Inc.Editor-in-Chief, BooksReader’s Digest RoadPleasantville, NY 10570-7000To order copies of The Ultimate Soup Cookbook, call 1-800-846-2100.Visit our website at rd.comPrinted in the United States of America1 3 5 7 9 10 8 6 4 2US 4820/ICThe Aroma of HomeMy wife and I have a lot of cooking gear. But none provoke as many memories or are ascherished as our soup pots.Each one has a story. There’s the 70-year-old, impossibly heavy Griswold cast-iron pot, pulled from a hidden, hay-covered corner of an oldPennsylvania barn (the owner, a friend of ours, was moving and let us search her barn for old furniture and castoffs). After much cleaningand conditioning, the pot has become the perfect host for short ribs and chili—what must be hundreds of gallons over the years.Then there’s the sturdy 12-quart aluminum pot my parents bought themselves shortly after their marriage in 1950 and which I nearlydestroyed in my youth by repeatedly burning popcorn in it. They recently passed the pot to me—along with the original lid and a fewremaining specks of diamond-hard popcorn carbon on the bottom. Somehow it seems morally wrong to cook chicken soup in any othervessel.There’s another one. My father had a short, failed venture in the restaurant business back in the ‘70s. One of the only remnants is aprofessional stockpot he gave me from the place that is so massive it comfortably holds gumbo for 40, crab legs whole. It looks awkwardlylarge on my home stove top, sitting atop two separate burners, but nothing makes me as happy as seeing it up there.It might be my imagination, but the soups and stews that emerge from our favorite old pots seem to have more flavor, more personality,more love than almost anything else my wife and I cook. Some of that is our romantic attachment to the pots. But even more are thearomas, textures, and colors of the foods they contain. What is more satisfying for a cook than to look into a gently simmering pot of soup—carrots and onions and barley in constant motion, herbs and oils bubbling thinly at the top, a well-cooked bone sticking out above allelse? Even serving soup seems special—dipping a ladle deep into the pot, searching out a nice morsel of meat or fish, and pouring its rich,chunky contents into a wide, worn ceramic bowl.Soup is extraordinary food. It is rich with history, culture, and personality. It is fast to make and soulfully good to eat. Good cooks canwork subtle magic with the flavors, and new cooks are all but guaranteed to be successful—what is more forgiving for a beginning chefthan a big pot of soup? Best of all, soup fills a home with blessed aromas that cheer you up on even the coldest, most gray day of winter.Reader’s Digest has always celebrated the family, and with The Ultimate Soup Cookbook, we particularly have family in mind. These943 recipes, gathered from sources far and wide, are all well tested and proven to fill your house with the aromas of home. Children willlove them, spouses will cherish them, and friends and visitors will be comforted by them. So get out your favorite pot and start cooking upsome new family memories today. With The Ultimate Soup Cookbook, a happy, well-fed, even-better-loved family is only the next mealaway.Neil WertheimerEditor in Chief, Reader’s Digest Books
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