Through step-by-step illustrations The Culinary Institute of America's The New Book of Soups explains the easy-to-master techniques that professional chefs use to create a variety of soups, from richly-flavored meat, poultry, fish, and vegetable soups to elegant cream soups and bisques, even refreshing cold soups and dessert soups.
Catalan Beef Stew
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The CIA has updated and expanded the selection of recipes from its kitchens and classrooms for The New Book of Soups. This book contains all the recipes you've come to enjoy from the original Book of Soups, plus 30 brand-new recipes and more than 130 new full-color photographs. Chapters on stews as well as Shopping for Soup Ingredients, a valuable resource for planning your trip to the market, have also been added to the new edition. The New Book of Soups is the home cook's ultimate guide for the preparation of delicious soups and stews for any season or occasion.
The New Book of Soups explains how to prepare a variety of soups and stews. Detailed techniques explain the fundamentals of soup-making and helpful guidelines for preparing broths, hearty soups, stews, cream soups, puréed soups, bisques and chowders, and even cold soups that are refreshing on a hot summer day. With its thorough approach to soup-making techniques, breadth of recipes, and beautiful color photography throughout, The New Book of Soups is an indispensable addition to any home cook's library.
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