Soups, Stews & One Dish Meals

Good Old-Fashioned Pies & Stews
Laura Mason
A hearty collection of comforting dishes that can be prepared and left in a low oven while the cook does something else. Ingredients in these quiet and good tempered dishes can be swapped, altered or added to make quick and easy nourishing meals for friends and family. Includes tons of basic tips on for cooking pies & stews, starting with choosing the right container, frying vegetables and meats, and adding liquids, to times, temperatures, removing fat and reheating. Hardcover, 223 pp. $31.95.

Chowders and Soups
Liz Feltham
Reach out and get in touch with your inner Maritimer. Simple and from scratch, this book is heavy on seafood, fish, and shellfish chowders with a few chicken and vegetable options for variety. Ditto for the soups--with the addition of a couple of chilled fruit soups to bring down summer temperatures. Color photos. Softcover, 81 pp. $18.95.

Zuppe
Mona Talbott
With beautiful soups for every season, Zuppe immortalizes the ultimate comfort food. Using simple ingredients, minestras, passatos and vellutatas will bring your family together the Italian way. Proceeds for this book will support the Rome Sustainable Food Project. Hardcover, 177 pp. $21.50.

The Red Hot Chile Cookbook
Dan May
If you are a fan of spicy food, then this is the book for you! Dan May has created a wonderful book of chile spiced foods, from appetizers to desserts. The photography is wonderful and the Seriously Tasty TraditionalTexas Chili is next on my list of things to try! Hardcover, 128 pp.

The One Dish Collection
Canadian Living
The perfect weeknight family meal is simple, healthy and delicious. Each of the recipes in this collection from the Canadian Living test ktichen delivers just that, not to mention there fewer dishes to do at the end of your fabulous meal! Softcover, 288 pp. $26.95.

Sizzling Skillets and other One-Pot Wonders
Emeril Lagasse
Best known for his New Orleans vibe, Emeril Lagasse leaves city limits behind to explore the flavors that come from in different countries around the world. Discover mussels in a green curry broth, kimchi fried rice, and Portuguese pork and clams. Color photos. Softcover, 288 pp. $27.99.

Cast Iron Skillet: Big Flavours
Sharon Kramis & Julie Kramis Hearne
The cast iron skillet is still a great cooking tool widly used throughout many people. Big Flavors is a simple yet descriptive cookbook that is well organized and easy to navigate. Under every recipie title lies a brief history or techniques that evolved and are used to make the dish. The book is mostly black and white with the exeption of a few coloured images. Softcover, 157 pp. $22.95.

For the Love of Soup
Jeanelle Mitchell
Whether a traditional favourite like turkey barley or a less familiar soup such as African peanut chicken soup, the methods in this self-published book usually feature only two steps.Mitchell offers tips for preparing, serving and making the recipes more healthy.Most of the recipes make 4-6 servings. Line and colour illustrations. Softcover, 210 pp. $19.95. Recipe: Roasted Tomato Garlic Soup / PDF.

Soups, Stews and Chilis
Cook's Illustrated
It's getting to that time of year when one develops a hankering for rich, meaty, rib-sticking stews and soups in the midst of the cooling temperatures outside. The folks from Cooks Illustrated are happy to bring you some of their favorite recipes in their vast library. Complete with full-color, gorgeous photos, you're sure to keep family and friends happy and warm amidst the cold this Winter. Hardcover, 368 pp. $38.99.

The Soup Bible
Edited by Debra Mayhew
Lavishly illustrated with step-by-step color photos, The Soup Bible offers a broad range of international soups: laksa, mulligatawny, bouillabaisse, peanut, minestrone, chowder—more than 200 in all. Organized by texture or purpose, light and refreshing, winter warming, hearty, creamy, special occasion, this collection gives the beginning soup cook a good cross-section of possibilities, and enough instruction to find success. Softcover, 256 pp. $29.99.

The Best Soups in the World
Clifford Wright
As there is still a chill in the air, there the kitchen and have a big pot of soup bubbling away on the back of the stove. Clifford Wright over the world; the likes of spicy Moroccan harira and comforting cream of tomato should chase the winter blues away. Softcover, 468 pp. $27.95.

Love Soup
Anna Thomas
From the author of The Vegetarian Epicure comes this all vegetarian soup book, which also includes many vegan recipes. The soups here are divided by season, so fall and winter offerings include roasted golden beet soup and spicy butternut ginger soup, while for spring and summer Thomas suggests curried spinach and sorrel soup and cold cucumber-cilantro soup. There are also helpful additional recipes for breads and salad and dip accompaniments, and just in case it was all getting a bit too vitrtuous, lovely sweets and desserts. Softcover, 528 pp. $28.50.

One Pot French
Jean-Pierre Challet
For those who love French food but hate doing dishes there is One Pot French by one of Canada’s top chefs, Jean-Pierre Challet. Straight forward recipes are presented in an elegant layout that makes these traditional and modern dishes un-intimidating and easy to prepare. Perfect for entertaining or a satisfying Sunday supper--traditional French food is within reach! Hardcover, 192 pp. $29.95.

Braises and Stews: Everyday Slow-cooked Recipes
Tori Ritchie
This elegantly designed book takes your favourite slow-cooked recipes that one step further with delicious and 'dinner-party-worthy' additions such as: spring lamb stew with artichokes and leeks, or ciplollini in honey and balsamic. You can practically smell the tantalizing aromas as you turn the pages... It even comes complete with a "Suggested Pairings" for accompaniments chart for each recipe. Delicious. Hardcover, 143 pp. $27.95.

One Pot Italian Cooking
Massimo Capra
A good-natured fixture of the Toronto restaurant scene , Massimo Capra presides over Mistura, celebrated for fine risotto. Here he brings us hearty one dish cooking inspired by his childhood in Cremona. Beginning with soups and culminating with chocolate risotto and zabaglione, this is a collection of recipes that will keep you warm all winter. Colour and b & w photos. Softcover, 192 pp. $29.95.

400 Best-Ever Soups
Anne Sheasby
Veteran editor Anne Sheasby has gathered together everything one could want in a soup book from ingredients to have on hand, making stock, an international array of recipes and nutritional breakdown. There are colour photos of both techniques and the finished soup. Softcover, 512 pp. $29.99.

Cooking Light Soup
Cooking Light magazine
57 essential recipes to eat smart, be fit, live well. Tasty, nutritious, reliable and easy soup recipes with tempting photographs to whet your appetite. Hardcover, 144 pp. $19.95.

Vegetable Soups
Deborah Madison
Wonderful soups of every kind for vegetarians, but no meat eater will feel something is left out with these creations. Divided by type (bean soups, broths, soups with grains) as well as season there is something here to satisfy every taste and occasion. Try Herb and Garlic Broth when you have a cold, Quinoa, Corn, and Spinach Chowder for something different, and White Gazpacho of almonds and melon, in the sweaty height of summer. Colour photos. Softcover, 230 pp. $25.95.

One Dish Meals
The Culinary Institute of America
Affectionately known as the CIA, this cooking school not only produces talented chefs but also cookbooks for the home cook that combine the knowledge and skills from the school with practical recipes of an international flair. Hardcover, 215 pp. $42.00.

One Pot Wonders
James Barber
The ever popular Vancouverite James Barber has put together a lovely little book on one pot meals that can be prepared as he says "in a one-burner boat galley, bachelor apartment, RV, campsite..." Hardcover, 120 pp. $24.95.

Braise
Daniel Boulud
A journey through international cuisine from the perspective of a nice big pot. This splendid book has recipes simple enough for the novice but full of exotic and enticing flavour. Boulud examines the art of braising with unexpected ingredients including fish, vegetables, and fruits along with more familiar meat and poultry. Hardcover, 228 pp. $41.95.

The Glorious Soups and Stews of Italy
Domenica Marchetti
Glorious it is, or at least the names of each dish are in Italian. Divided by seasons this slim book is full of wonderful, authentic Italian recipes for soups, stews, and other one pot meals. Accompanied by hunger-inducing photos. Softcover, 168 pp. $24.95.

Soup Kitchen
Editors Annabel Buckingham and Thomasina Miers
Everyone who is anyone on the British food scene - Delia Smith, Antonio Carluccio, Fergus Henderson, Gordon Ramsay, Jamie Oliver - contributed to this well-illustrated collection of soup recipes in support of charities for the homeless. Hardcover, 224 pp, $39.95.

Soup -- A Kosher collection
Pam Reiss
Growing up the offspring of Kosher caterers, Pam Reiss learned everything there was to know about soup from hearty vegetarian, the ubiquitous chicken to dessert soup including chocolate and strawberry. Photographs Paper, 168 pp. $24.95.

All About Braising
Molly Stevens
There are few things more comforting than a good stew whether short ribs braised in porter ale with maple-rosemary glaze, rabbit with roasted red peppers and merguez sausages or a beef ragu. A Fine Cooking contributing editor, Stevens is strong on technique. Colour photos. Hardcover, 481pp, $51.00.

Soup of the Day
Brad McCrorie
Those of us who remember the Saturday morning ritual of refueling at Gert's while shopping at St. Lawrence Market will welcome this soup-a-day collection of Brad McCrorie's best (Brad is Gert's son). He serves up classics such as goulash, egg and lemon and chicken vegetable along with innovations such as watermelon with lime and kiwi or elderberry with smoked salmon. Paper, 192 pp, $21.95.

Big Book Of Potluck
Maryana Vollstedt
This one's chock-full of crowd-pleasing, portable one-pot dishes for parties, picnics and family gatherings. Softcover, 344 pp. $29.95.

The Best Recipe Soups & Stews
The Editors of Cook's Illustrated Magazine
The good people at Cook's Illustrated Magazine tested their way through hundreds of recipes for soups and stews to bring you their best from amongst the pack, loaded with tips and tricks. One example: for the best vegetable stock, "Use four kinds of alliums (onions, shallots, leeks and garlic) and sauté the vegetables until they are lightly caramelized before adding any water." Hardcover, $39.95. Recipe: Black Bean Soup.


Best Soup Cookbook
Marilyn Crowley & Joan Mackie
Easy to prepare delicious soups from basic chicken noodle to hearty bouillabaisse make this the ultimate book for soup lovers. $19.95.

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