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Get this supersize collection the best soups and stews from twenty years of Cook’s Illustrated magazine. The preparation steps may be unusual, the ingredients may be surprising, but the results—deeply satisfying flavor and absolutely foolproof recipes—are predictable in the very best way. Here’s a small sample of the test kitchen discoveries you’ll find: Instead of standing over the stove for hours caramelizing onions, as moist French Onion Soup recipes require, we take a hands-free approach by caramelizing them in the oven; we tested every “secret ingredient” found on the chili competition circuit to sort out what’s essential (and what’s merely laughable) in our Ultimate Beef Chili; and we use “unami-boosting” ingredients—soy sauce and mushrooms—to build deep, savory flavor in our Farmhouse Vegetable and Barley Soup (no homemade stock required). In addition, we have included some of our personal blue-ribbon recipes, including Beef Burgundy, Rich and Velvety Shrimp Bisque, Hearty Minestrone, Tortilla Soup, Coq au Vin, Wonton Soup, Chicken and Dumplings, Roasted Butternut Squash Soup, and Creamy Broccoli and Cheddar Soup.

• 85 recipes
• 96 pages, softcover
• Black and white photos throughout
• Item number CISS14
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