The Big Book of Soups & Stews

December 3, 2001
With its bold graphics, attractive cover and clear, concise recipes, Vollstedt's latest has all the signs of an interesting work. Unfortunately, unlike James Peterson's excellent primer Splendid Soups, this book gives only cursory treatment to the principals of soup- and stew-making. Moreover, the facile introductory notes rarely describe the finished dish, let alone mention technique. Vollstedt (The Big Book of Casseroles) tells readers that Bean and Beer Soup with Ham is perfect for "game watching on TV," and a broccoli, mushroom and peanut butter soup is just the thing for the "peanut butter fan." In another instance, Vollstedt assumes that her readers will not know how to pronounce "ratatouille" (the Union Street Ratatouille recipe offers a phonetic spelling), yet takes it for granted that they will know how her recipe, which calls for slow-roasting the vegetables to a gelatinous heap, differs from the classic version. Perhaps it sounds like a quibble, but the book contains many such omissions. Then there is the matter of the recipes themselves. While some of them will no doubt appeal to people with large families and their children—what child wouldn't adore Spaghetti Soup?—more sophisticated readers may long for, well, more sophisticated dishes.

December 1, 2001
"Serious comfort food" is what a lot of people are craving right now, giving Vollstedt's (The Big Book of Casseroles) book an unforeseen timeliness. Home cooks, especially those with families, will find a wide range of easy, uncomplicated recipes here, from a hearty Beef and Chile Stew with Cornmeal Dumplings to a more sophisticated Shrimp and Scallop Chowder; there are many kid-friendly recipes as well, including several hamburger soups. Some of the recipes are staples (such as a classic Irish Stew), but many busy cooks will find it handy to have such favorites gathered in one place, along with more unusual "meals in a bowl." For most collections.

Copyright 2001 Library Journal, LLC Used with permission.