Simmer: Seasonal Soups from Around the World

$35 · Offered by Kitchen Arts & Letters

Simmer is a cure for the soup-making rut. Sally Butcher and Jamshid Golshan Ebrahimi have gathered soups and stews from across the globe, and range is this book’s great strength. You’ll find soups you may never have thought of making. The authors own a Persian grocery in London, and Persian dishes have a strong presence here. But their ideas reach well beyond Iran, from Iceland to Ecuador, and they are very appealing. Many of the soups call for a little extra shopping and a well-stocked pantry. That’s how you end up with kyselo , a Czech fermented rye soup, or kjötsúpa , an Icelandic lamb soup laden with root vegetables. It’s how you get encebollado , Ecuador’s tuna and onion soup, and a Sicilian soup of squid and anchovies. Wun jai chi is a mock shark’s fin soup that uses mushrooms, glass noodles, and a little cornstarch to recreate the original’s texture. A chilled, cosmopolitan yogurt soup combines marmalade, preserved lemon, and lime. And chances are you’ve never made a dessert soup like this one: blackberries and borage, served with a caraway custard. For anyone who thought they’d run out of soups to make, a book full of welcome surprises. Hardcover. Color photographs throughout.

• Binding: Hardcover

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