Review by Booklist Review
A volume on soup making is always welcome in any cookbook collection, but this one has the added advantage of addressing vegetarians. Thomas offers her own approaches to the making of the usual vegetable broths, contributing one with browned vegetables for extra flavor and one onion free for those with special needs. Thomas makes delightful green soups, some based on spinach, others on similar leafy greens, and one loaded with parsley. Hearty chestnut soup warms in winter. For summer, she suggests some refreshing cold soups. Nearly all these soups are fit for vegans as well, only a few having any dairy-product additions. Nothing better accompanies soup than freshly baked bread, so Thomas bakes some hearty yeast breads as well as several quick breads. There are also a few salads. Thomas departs from the vegan-acceptable arena only when it comes to desserts, cakes perforce requiring eggs, and puddings calling for milk.--Knoblauch, Mark Copyright 2009 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review
With its title and a kitschy illustrated bright cover with hand-drawn lettering, along with all vegetarian recipes, it's hard not to think the blandly healthy vibe of the 1970s, but Thomas (of the Vegetarian Epicure cookbooks) presents 160 new and enticing recipes that may just charm even a die-hard carnivore. Soups are organized by season and range from hearty selections like rustic leek and potato, and minestrone for a crowd, to lighter summer options including tomato and fennel soup with blood orange and sweet corn. A deconstructed hummus soup, along with pickle soup, make the collection anything but tired. Inspired by a temporary housing move that included a kitchen less than seven feet wide, the author knows what it takes to make a recipe manageable and doesn't skimp on advice when it comes to time- and space-saving tips like freezing, doubling and garnishing. Recipes for breads, dips and spreads, salads and a collection of desserts, as well as sample menus at the start of each chapter, make it easy to plan a full meal. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved
(c) Copyright PWxyz, LLC. All rights reserved
