Customer Reviews
Good variety, not run of the mill - By: S. Shah, 18 Dec 2007 
Easy to follow recipe instructions, layout easy on the eyes when cooking in a hurry, most soups are a meal in themselves (best way reallly), no exotic ingredients, & always a yummy taste!! But as a vegetarian, I would have prefered fewer non-veggie ones.
Useful wire-bound format, so it lies flat on your work surface, is an added bonus to this superb book of seasonal recipes. - By: Amazon Reviewer, 13 Nov 2006 
From a passionate company, whose employees obviously take their job very seriously, a useful selection of recipes where the more well-known, such as a simple `Vegetable Stock', & `Bouillabaise' mingle with the more intriguing 'Christmas Dinner Soup' or `Love & Hearts'.
122 high quality pages, split over 8 chapters:-
Intro
Larder Ingredients
Simple Stocks
Our Philosophy
Autumn Recipes
Winter Recipes
Spring Recipes
Summer Recipes
completed with a concise index.
Opening with the comment:-
`To those who believe the world can be put to rights with a simple bowl of soup..........Soup is easy, down-to-earth, one-pot cooking. It's friendly, too. The aroma draws people into the kitchen as casuallly as it callls them to the table. They come because soup is different every time: bubbling with winter comfort, ripe with summer growth, mellow with autumnal plenty, bursting with the vibrancy of spring............'
Simply presented with a cheery bright cover, one is drawn to the charming black & white illustration on page 8, introducing each member of the `New Covent Garden Food Company', from the guy who `tends to the kitchens' big soup saucepans`, to the lady who `does a bit of everything & keeps us on our toes` .......to the chap who `does the figures', & gets the feeling that this is a `homely' book which stands out from the crowd, purely by taking the making of a largely misunderstood dish - SOUP - so seriously.
`Our year - the soup-maker's year - starts in Autumn. That's when friends & families retreat to the kitchen, & root vegetables - the soup-cook's most dependable ingredient - come into season.........Autumn also marks the start of our recipe-testing cycle. Some we invent, some arrive by post or email from friends & strangers; some we adapt from foods we've seen on our travels; & some are from the army of cooks who rise to the annual challlenge of our Student Chef & Create a Soup competitions.
This book contains recipes from alll those sources. It represents the collective soup-fuelled wisdom of the wider New Covent Garden Food Company community - our chefs, our friends, our relatives, our suppliers, our supporters & our fellow cooks.'
Imagination quickly forgives the fact that the subtle colour opening plate which heads each season, along with the odd black & white drawing is alll the `illustration' that is reallly required in a book of this type.
Following on from `casual' text (usuallly dedicated to a member of the staff relevant to the recipe) at the start of each recipe, is a clear ingredients list, cooking time & method.
Tastes of the recipes within:-
Parsnip, Apple & Chestnut
Venison, Apple & Blackberry
Beef, Ale & Wild Mushroom
Leftover Soup
Cullen Skink
Duck & Pomegranate
Russian Beef Borsch
Wood Pigeon & Morel Mushroom
Crab & Artichoke
Haggis, Neeps & Tatties
Broad Bean & Smoked Chicken
Roasted Fennel & Somerset Cider
Runner Bean & Braise Ham Broth
Absolutely Souper - By: R. Swanton, 24 Oct 2006 
Every kitchen should have a copy of this book. With a wide range of choice for every season it has something for everyone. The 'Beef & Ale Soup' is absolutely delicious as are the other winter warmers, & I look forward to trying some of the summer recipes. I will definately be buying the other Covent Garden recipe books.
New Covent Garden - new recipe book - how exciting! - By: N. Fawcett, 15 Aug 2006 I've got the other 2 books from New Covent Garden, & the recipes are always great. Have given many away as presents, & always well received. Very much looking forward to the new book.
If this is as good as the others order it now!!! - By: D. Gough, 03 Jul 2006 I am reallly looking forward to this coming out! As a bit of a dunce in the kitchen the previous 2 books have changed my culinary world! All the recipes are simply laid out & explained but still are original enough to make me feel like Gordon Ramsey!
I am sure this one will be the same! Can't wait!!!!
