Good Housekeeping Soups & Stews

October 29, 2007
The cooks at Good Housekeeping magazine offer another thorough, practical collection of recipes, this time for 150 reliable soups and stews. The book's from-scratch approach and user-friendly spiral binding make it easy to lay flat on the counter as the soups simmer. Cooks with patience will be rewarded with rich, flavorful dishes, as most meat-based fare requires at least an hour to complete. That said, the editors offer a few quick takes on classics such as Quick Cassoulet, which comes together in roughly 30 minutes (thanks to store-bought rotisserie chicken and canned beans), and Beef Stew with Red Wine, which employs a fully cooked beef roast au jus and a bag of precut vegetables to shave prep time. The selections heavily favor classics such as Senate Bean Soup, Chicken and Rice and Cioppino, though variations such as Southwest Chicken Stew, a flavorful combination of chicken thighs, potatoes, corn, black beans and spices, and Mussels in Saffron-Tomato Soup will keep cooks and their families from getting bored. Those looking for a solid collection of everyday soup and stew dishes will find the book a welcome resource, but cooks interested in stretching their soup and stew repertoire may find it lacking.

December 15, 2007
This collection includes vegetables, chicken, beef, pork and lamb, fish and shellfish, pasta and beans, and chilled and fruit soups. Most sections include both lighter soups and heartier stews. While many are the long-simmering creations we associate with the genre, others take advantage of deli items, ramen noodles, or other conveniences to make a quick meal. Some are also designed for the Crock-Pot, and many of those that aren't could easily be adapted by slow-cooker users. The recipes are laid out nicely, and the spiral binding allows the book to lie flat when open. Not all recipes are illustrated, but those that are feature close-up photos that show the dishes off to real advantage. Overall, what you would expect from "Good Housekeeping": well-tested, not too complicated recipes at a reasonable price. Recommended for large cookery collections or where there is interest.Susan Hurst, Miami Univ. of Ohio, Oxford

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