The Soup Mix Gourmet

Boston, Massachusetts: Harvard Common Press. Fine in Fine Dust Jacket. 2001. Third Printing. Hard Cover. 498 pages: 8.25 x 9.25 in.: 3.2: KB#005603: Dustjacket now protected by a new Brodart Mylar Cover. Dustjacket has faint scratch on back side. Scarce, Out Of Print, Book. "375 Short-Cut Recipes Using Dry and Canned Soups to Cook up Everything from Delicious Dips and Sumptuous Salads to Hearty Pot Roasts and Homey Casseroles. " Editorial Review by Publishers Weekly: "In this hearty compendium, Phillips (Pot Pies) spins that original humble time-saver, the Campbell's soup can, into a surprisingly pleasing array of dips, salads, pastas, sauces, casseroles and even in an act that might seem redundant soup. Phillips doesn't stop with Campbell's, though, listing a dozen dry mixes from such big labels as Knorr and Lipton that she is "never without. " Phillips makes a point of creating recipes with fresh ingredients, using the soups merely as a seasoning element. (Many of them would be quite delicious without using soup mix at all. ) On the other hand, those fresh ingredients require prep work that can all but eliminate the timesaving factor of the soup mix. The book retains a distinct vintage whiff: those who reminisce about the 1950s will be glad to see Chicken Divan, Hawaiian Chicken and Tuna Noodle Bake recipes they can "be proud to serve your family or the boss. " The more contemporary-minded will enjoy Tomato-Basil Bread and Herbed Goat Cheese Potato Pie. Despite its title, the book is not for true gourmands, who will view with skepticism Phillips's claim that salmon with three packets of miso mix is "very close" to the signature miso-glazed cod at New York's Nobu restaurant. But for those new to cooking, soup mix may well be the miracle ingredient that makes an intimidating ordeal seem easy and quick. This fearless tome may show them that a straight and friendly path to the kitchen lies through the pantry door." .