In his early years as a novice, Brother Rick Curry learned that the quickest route to popularity among his peers was to master the art of cooking. Soup is one of the staple foods in a Jesuit community, and there is almost always a pot simmering on the stove. In more than forty years as a Jesuit brother, Brother Curry has traveled the world, lived in many different communities, and prepared many, many pots of soup. This collection includes recipes for sixty of his most popular soups-everything from an exotic Roasted Red Pepper Soup to the classic Minestrone Milanese to a hearty Corn Chowder, from a relatively simple chicken soup to the more complex Mussels Soup Billy-bi. But Brother Curry writes about a great deal more than soup. He includes stories to savor about his life in the community of Jesuits: the people he’s met; the meals he’s enjoyed; and the daily practices of patience, reverence, humility, and care that go into making a good soup and a good life.
From Library Journal
Brother Curry’s second cookbook is a natural companion volume to his first, The Secrets of Jesuit Breadmaking. He presents 60 recipes for soups from a variety of cuisines, both simple and more elaborate. But the recipes are only part of the book, as Curry introduces each one with mini-essays whose subjects range from theological questions to religious history to his own 40-plus years of experience in the Jesuit community. A cookbook that intersperses recipes w0not appeal to everyone, but Curry, who is also the founder and director of the National Theater Workshop of the Handicapped, is a natural storyteller, and his text is very readable. For larger collections and others where the first book was popular. Copyright 2002 Reed Business Information, Inc.
About the Author
Brother Rick Curry, S.J., author of The Secrets of Jesuit Breadmaking, is the founder and artistic director of the National Theater Workshop for the Handicapped. He is also an actor, a teacher, and a master breadmaker.
While these recipes do not especially appeal to me all that much, my wife will be making them one after another. This book is a gift for her. My own preference is for “man soups,” hot, hearty, lot’s of meat, (especially beef), everything but the kitchen sink. These recipes are well thought-out ingredient flavors which blend to a nice pinnacle, mostly giving rise to a particular flavor. Here are some examples from this 209-page softcover book: — Chicken Soup — Clam and Mushroom Soup — French Onion Soup — Zucchini Soup — Avocado Soup Now, don’t get me wrong — some of these soups have lengthy ingredient lists, much to do with herbs and garnishes. All the recipes can be easily prepared by a beginning cook but more experienced cooks will find them fun to make. The instructions are very clear. The author has been a Jesuit Brother since 1961 and he’s well-versed in culinary skills. Brother Curry has other cookbooks to his credit including: The Secrets of Jesuit Breadmaking . Also included are lots of stories about Jesuit life and there is additionally an appropriate amount of spritual commentary. The work is generally broken down into four sections which include Advent, Christmas, Lent, and Easter. There are over 62 soup, chowder and stew recipes in all. If Eric Satie had been a chef instead of a composer, his recipes would have been like these. If you are a bit of a gourmet and have discerning taste buds for specialty soups, you’ll probably love this volume.
- Title: The Secrets of Jesuit Soupmaking: A Year of Our Soups (Compass)
- Autor: Rick Curry
- Publisher (Publication Date): Penguin Books; 5TH edition (October 29, 2002)
- Language: English
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