In this stunningly rich and wide-ranging book, Barbara Kafka gives the food we love perhaps best in the world a new vitality. Though the subject is so familiar to us all, her approach is totally original, just as it was in her award-winning Roasting: A Simple Art and Microwave Gourmet. In a wonderfully diverse collection of nearly three hundred recipes from all over the world--some traditional, some newly minted, many so simple they require no cooking at all, each of them very much a part of our spiritual and emotional lives--she offers up a lifetime worth of pleasure:
As always, Barbara's intelligence and talent for innovation have resulted in a vast body of ideas to make your life in the kitchen easy and interesting. Nearly thirty stocks are offered, as well as dozens of ways to use seasonal produce to cook and freeze soup bases for year-round fresh taste. You'll find cooking times for everything from dumplings and piroshki to noodles and pasta, simmering times for every possible cut of meat, and yields and blanching times for dozens of vegetables. There are easy-to-follow charts to answer every cooking question.
And then there's Barbara's "memory pieces." Woven through the recipes, they form a book within a book, one family's personal and culinary history. They're fascinating and warming and enriching on their own. They also remind us why soup is a vital part of our lives. And why Barbara Kafka is a vital part of our cooking experience.
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Soup is the blood in Barbara Kafka's veins. "When I am tired and want comfort," she writes, "or when I want to share happiness, or just when I want something full of flavor, my first desire is soup." It is through soup that Kafka embraces the generations of her family, her husband's family, the families of her children's spouses. It is through soup that Kafka embraces the world. "Every culture has its soups and the soups may be said to represent them."
The book begins with a brief overview of technique ("How to Boil Water"), then drops right into a section she calls "Family Soups." Here are the soups Kafka identifies with her grandmother and mother (Chicken Soup and Split-Pea Soup, respectively), her husband (Winter Duck Soup), her own youth (Gazpacho), her adult nature (Veal Soup with Fennel), as well as soups linked to other members of her family. It's as personal as looking through the Kafka family photo album with the author at your side.
From that base, Ms. Kafka moves on to the world of soups, be they of a vegetable nature, or those that rely on various birds or meats or seafoods. She winds down with stocks, noodles, dumplings, sauces, and the like.
It's a masterful production: simple, clear, uncluttered, direct, and thorough. It's a book that opens the senses to the world much as the steam rising off a bowl of lovingly made soup. --Schuyler Ingle
With her encyclopedic knowledge and original approach, Kafka promises to do the same in Soup, a Way of Life. She takes this most satisfying of foods that epitomizes comfort world-round and shows us how to put it squarely on our table--simply, gloriously, soothingly, and often. She proves what a good friend good soup can be--it's not temperamental; it's forgiving; it knows no class or ethnic bounds. It restores; it refreshes; it celebrates. In nearly three hundred recipes--some so simple they require no cooking at all--Kafka offers up cold soups for hot days, hot soups for cold days, simple soups to start a meal and bountiful soups that make a meal.
And most of all, there's Barbara Kafka, writing in her own inimitable way of food memories that are as enriching as the soups themselves.
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