The Best Soups in the World

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Press: Houghton Mifflin Harcourt; 1 edition (November 20, 2009)
Publication Date:2009-12
Author Name:Wright, Clifford A.


The ultimate soup cookbook-from James Beard Cookbook of the Year award-winning author Clifford WrightSoup is an affordable, popular dish the world over. 
In The Best Soups in the World, renowned food scholar and cookbook author Clifford Wright compiles the globe's most delicious soups into a single collection, exploring the history and cultural significance of each recipe along the way.
Perfect for cooks at any level of experience, the book includes traditional American and thrilling international flavors alike-from Old-Fashioned Chicken Noodle to Thai Mushroom and Chile to Mexican Roasted Poblano and Three Cheese to Tuscan White Bean.
A great value-features 300 recipes in an affordable, beautiful paperback formatClifford Wright is a highly-respected cookbook author who has won the James Beard Cookbook of the Year Award and the James Beard Award for Best Writing on FoodThe perfect soup cookbook for anyone who loved Wright's highly acclaimed casseroles cookbook Bake Until BubblyThe Best Soups in the World presents exciting, enticing, easy-to-prepare recipes using common, easy-to-find ingredients-perfect for budget-conscious cooks whose tastes know no boundaries.

About the Author

Clifford A. 
Wright won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow), which was also a finalist for the International Association of Culinary Professionals (IACP) Cookbook of the Year award that same year.
He is the author of fourteen books, twelve of which are cookbooks.
Wright's articles on food and cuisine have appeared in Gourmet, Bon Appétit, Food & Wine, Saveur, and other magazines.
He is a contributing editor to
As an independent researcher, Wright wrote the food entries for Columbia University's Encyclopedia of the Modern Middle East and has published scholarly articles on food in peer-reviewed journals such as Al-Masaq: Islam and the Medieval Mediterranean, Food and Foodways, and Gastronomica.
Wright has also lectured on food at the Center for European Studies at Harvard University, Boston University, Georgetown University, Davidson College in North Carolina, Loyola Marymount University, South Dakota State University, University of California at Santa Barbara, and the Culinary Institute of America, among other institutions.
As a cooking teacher, he has taught cooking classes at the Central Market cooking schools in Texas, the Rhode Island School of Design, Institute for Culinary Education in New York, Sur la Table, and other cooking schools around the United States.
His website is one of the most-visited sites for people interested in Mediterranean foods.
In 2009 he launched the Venice Cooking School ( with Martha Rose Shulman in Los Angeles, California.
He lives in Santa Monica, California.


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Comment List (Total:15)

  •     This book has all kinds of ideas for types of soups. For example, each soup that is discussed has different adaptions one can make. It is already in my kitchen ready to go !
  •     I have many cookbooks, but this one is my first cookbooks dedicated to soups only. This book is extremely well organized. Very easy to follow instructions and every recipe has a bit of a side-history to elaborate on its origins. I use this book more and more every day and I have had only joyful experiences creating the recipes within (my family as well)! This is quickly becoming one of my staple cookbooks in my household.
  •     We have made a significant number of the soups and they turn out well each time. Some are just extraordinary. The Sicilian fish soup and the Palace soup which is really a variant of a mushroom soup are both high end. The Croatian soup also terrific. I could go on and on but these recipes are reliable and easy to access even for beginners although the flavors are often quite sophisticated. Strongly recommended.
  •     this was a christmas gift and the person loved. the recipes were great. I would order this book again for myself or a gift
  •     My family loves soup, especially in the winter. I was expecting soup recipes I could make that had regular ingredients that I could purchase at the grocery stores near me.
  •     If you want a soup book with recepies with all non-traditonal soups, then you'll love this book. There's many, many soup receipes in this book, and I'm sure they're just fine, but...
  •     In reading the recipes I thought most were strange-sounding and I would not be inclined to make them. But I bought this as a gift for someone else who really likes soup.
  •     Received as advertised. Sorry for the delay in reviewing.
  •     I live soups and everything I've tried has come to fruition. This is a fine book.
  •     Yes, some of the recipes will require trips to various ethnic markets, or an online order if you don't live in a diverse area, but it's worth it.
  •     Perfect. Just what I needed. Looking forward to great soup.
  •     Some very interesting and different soup recipes from around the world in this collection. All the ones tried have been great. It brought variety to my soup-making. I great book.
  •     To me, a really good cookbook should contain a lot of recipes I would really like to make. For me, most specialized-topic cookbooks might have just a very few that fill that requirement. This one does a lot better than most.Yes, there are some recipes that don't appeal to me at all, and some I might be tempted to try but seem too time-consuming or complicated or require ingredients that are costly or not readily available at average American supermarkets. I am not so dedicated that I want to drive to a major city to find ethnic ingredients which are invariably pricy, but that may not matter to some.As you might expect, there are quite a few classics as well as some I never heard of that will be fun to prepare. I think the book is definitely worth Amazon's price.
  •     Lots of great soup idea. Love using one for a base and then adding my own flare to it. Great book.
  •     I had purchased this without viewing it because I so appreciated the recipes in Wright's other book, "Bake until Bubbly.

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