The test cooks and editors of Cook's Illustrated magazine have devoted a special double issue to the best recipes for soups, stews, chilis, and chowder, guaranteed to please any palate, and warm any cold soul.

This 64-page special issue has more than three dozen foolproof recipes for regional and family favorites, including Slow-Cooker Chicken Noodle Soup, Hearty Vegetable Soup, Ranch Chili,Roasted Manhattan Clam Chowder Butternut Squash, Port- Braised Short Ribs, Loaded Baked Potato Soup, Wisconsin Cheddar Beer Soup, Ramen, Italian Veal Stew, Borscht, Pork Vindaloo, Vietnamese-Style Beef Noodle Soup Green Thai Curry with Chicken, Colcannon Soup (a humble British soup with potatoes, onions, and leeks) , Bourride (a tomato-based Fish stew), Slow Cooker Coq au Vin, and Brunswick Stew (don't worry, we've replaced the traditional meat of squirrel in favor of chicken), and many more.

The Cook's Illustrated Soups & Stews 2010 features:

More than three-dozen guaranteed foolproof recipes

Practical soup cooking tips and shortcuts including the best way to:

• shred chicken
• slice scallions
• buy veal
• clean mushrooms and leeks

• cheese
• canned chicken broth
• coconut milk

Money-saving kitchen equipment ratings including our recommendations for the best:

• sauce whisks
• slow cookers
• vegetable peelers

Not a single page of advertising!

The Cook's Illustrated Soups & Stews 2010 Special Issue
36+ recipes
64 pages, softcover
Black and white photos and illustrations throughout
$7.95