Free PDF Soup of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year, by Kate McMillan
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Soup of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year, by Kate McMillan
Free PDF Soup of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year, by Kate McMillan
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This tantalizing collection of 365 recipes offers a soup for each day of the year. From January to December, you'll find daily inspiration and a seasonal soup that will satisfy any craving or fit any occasion.
From refreshing gazpachos in summer to slow-simmered stews in winter, light broths with noodles and greens in spring to warming root vegetable purées come fall, a delicious option awaits. With this book as your guide, find the perfect soup to match each season's ingredients, weather, and sensibility.
Endlessly versatile, soup is perfect for any season and every occasion. What better way to capture the essence of spring than by simmering freshly shelled peas and fava beans in a fragrant broth accented by bracing mint and refreshing lemon zest? In summer, a cool gazpacho made by whirling perfectly ripe tomatoes, juicy cucumbers, and vibrant red peppers is fitting for a hot and humid day—no pot necessary! When the air turns brisk, soup nourishes and satisfies like no other dish. In autumn, white beans mingle with sturdy greens in satisfying, peasant-style pots, and starchy squashes and root vegetables blend into silky purées. Winter brings even more soul-warming fare, such as chilis and stews featuring sausages and other hearty meats and thick vegetable soups scented with woodsy herbs.
Williams-Sonoma Soup of the Day offers a tantalizing collection of 365 soup recipes: one for each day of the year. Colorful calendars at the beginning of each chapter offer an at-a-glance view of the dishes best suited for the ingredients, occasions, and typical weather of the month. From January to December, you’ll find a seasonal soup that will satisfy any craving, and match any meal ranging from a quick weeknight supper to an elegant dinner party. A handful of the recipes are even appropriate for the holiday table, while others are perfect for using up a leftover roast or chicken. Notes accompanying each recipe offer ideas for ingredient variations, garnishes, and other helpful tips. All of the soups can be dressed up or dressed down; served in rustic earthenware mugs or on heirloom china; garnished with a flourish of fried herbs or dollop of pesto, or stripped down to the bare, tasty essentials—the possibilities are endless, but always delicious.
Full-color photographs enhance many of the recipes inside to help guide your cooking. You can start your soup-making journey at any time—just open this book, check the calendar, and you’ll be inspired to create a new soup du jour every day of the year.
- Sales Rank: #51687 in Books
- Brand: Henry Holt and Co
- Model: FBA-|265620
- Published on: 2012-01-31
- Released on: 2012-01-31
- Original language: English
- Number of items: 1
- Dimensions: 9.75" h x 1.20" w x 8.50" l, 3.21 pounds
- Binding: Hardcover
- 304 pages
Review
"I'm a soup fanatic. So, you almost have to stop me from shaking as I turn the pages. 365 soup recipes! Really? Yes, really. It's printed on a nice premium white gloss stock. It has great page feel. Vibrant color images by Erin Kunkel add to the allure of the recipes. It's all soup, so you need to keep it entertaining. The way in which the cookbook is divided into days and months does that. They have found a perfect way to keep a single subject cookbook interesting from start to finish." (The Cookbook Man (cookbookman.com))
About the Author
Kate McMillan is chef and owner of an eponymous catering company and an instructor at Tante Marie’s Cooking School in San Francisco. After nine years of working as an event planner and in advertising sales at Vogue, Glamour, and People magazines, Kate decided to seriously pursue her passion for food by attending the California Culinary Academy and graduated from Tante Marie Cooking School in San Francisco where she honed her culinary skills. She began taking small catering jobs while in culinary school and has since grown her business to include everything from casual dinner parties for 8 to passed hors d’oeuvres soirees for 400. Kate lives in San Francisco with her five-year-old twins Emily and Grace, who already enjoy helping in the kitchen (especially when it involves cupcake batter).
Erin Kunkel is an award-winning food and lifestyle photographer who works around the world, and calls the foggy outerlands of San Francisco home. When she’s not behind the camera, she can be found gardening, cooking and dreaming of warm water surf spots.
Excerpt. © Reprinted by permission. All rights reserved.
CREAMY CAULIFLOWER SOUP WITH CRISPY PANCETTA
FOR THE GREMOLATA
1 cup (2 oz/60 g) fresh bread crumbs
4 Tbsp (2 fl oz/60 ml) olive oil
3 Tbsp chopped flat-leaf parsley
1½ tsp grated lemon zest
Salt and freshly ground pepper 6 oz (185 g) pancetta, diced
1 yellow onion, diced
4 shallots, sliced
3 celery ribs, diced
1 head cauliflower (about 2½ lb/1.25 kg), trimmed and cut into florets
Salt and freshly ground pepper
5 cups (40 fl oz/1.25 l) chicken or vegetable broth, plus more as needed
1 Tbsp fresh lemon juice
¾ cup (6 fl oz/180 ml) heavy cream (optional)
SERVES 6
Preheat the oven to 350°F (180°C).
To make the gremolata, in a bowl, toss together the bread crumbs and 2 Tbsp of the oil. Transfer to a rimmed baking sheet. Bake, stirring occasionally, until the bread crumbs are golden brown and crisp, 15–20 minutes. Let cool to room temperature. In a bowl, toss together the toasted bread crumbs, parsley, and lemon zest, and season with salt and pepper. Set aside.
In a nonstick frying pan, cook the pancetta over medium heat, stirring occasionally, until crispy and the fat is rendered, 8–10 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Set aside.
In a large, heavy pot, warm the remaining 2 Tbsp oil over medium heat. Add the onion, shallots, and celery and cook, stirring occasionally, until softened, 8–10 minutes. Add the cauliflower and cook, stirring occasionally, for 1–2 minutes. Season with salt and pepper. Add the broth, raise the heat to medium-high, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 30 minutes. Let cool slightly.
Working in batches, purée the soup in a food processor or blender. Return to the pot and add more broth if needed to reach the desired consistency. Taste and adjust the seasoning. Stir in the lemon juice and cream, if using. Serve the soup, garnished with the crispy pancetta and gremolata.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Kindle Edition doesn't have all of the pictures
By J. Parker
Strange, but the Kindle edition I got had nice color pictures for some of the soups, but not all! Only had pictures for maybe 20% of them. The earlier edition of the hardbook that we saw had pictures for every soup. I redownloaded the book, and was the same.
196 of 203 people found the following review helpful.
Soup of the Day...yes, there is a soup for every day!
By M.Curl
Without question, this is my new favorite cookbook. But, I offer a warning to others...if you don't like variety and if making decisions is difficult for you then please go buy a can of Campbell's or a bag of Bob's Red Mill 13 Bean Soup. There are 365 soups in here and a sense of adventure is REQUIRED. This book is for people who enjoy cooking and feel a sense of accomplishment when they build something wonderful from scratch. However, even if you aren't good at making decisions, just make the soup that has already been assigned to the day - problem solved!
What I really enjoy about the book is it has taken me out of my comfort zone. We have 4 children and as many large families already know, getting into a routine (e.g. Spaghetti every 3rd wednesday, fish sticks & mac 'n' cheese Fridays, etc.) is sometimes necessary to maintain your sanity. However, everyone needs a little spice in their life!
Since most of the recipes call for fresh ingredients, making these soups as a spur of the moment decision is probably not the best idea. Now, chances are you can find a soup in the book that fits whatever is already in the pantry/fridge. But, you may not find a soup that you're in the mood for and not having the right ingredients on hand will just lead to frustration. What I've been doing is picking one soup per week to make and placing it on the calendar. I plan my shopping trips accordingly and wait in anticipation the whole week!
I usually don't find reviews to be helpful when they state generalities like, "There aren't enough pictures" or "There aren't enough vegetarian options"...this is all a matter of opinion. Here are some details about the book that you might find helpful:
* I counted 85 pictures in there...most of which are full page pictures
* More than 70 soups are vegetarian as written; a good deal more can be made with meatless alternatives such as a vegetable broth vs. chicken stock or just withholding the meat ingredient altogether
* The soups are indexed both by ingredients and by type (e.g. Stews, Pastas, Chowders, Chilled, etc.)
0 of 0 people found the following review helpful.
All amazing soups! I have bought this for several friends
By Sylvia M.
Every soup that I have made from this book has been outstanding.
All amazing soups! I have bought this for several friends.
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