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Bettina Stern

I noticed that you've started your own cookbook club! I'm so glad to hear it as we've had one for 10 years. You can read more about how we got started and perhaps be inspired to join in with our Cook the Book Club online.

http://loulies.com

all the best, Bettina Stern

Chocolate Shavings

That looks delicious.

Lydia

Looks like a classic James Beard menu, and your group sounds like a lot of fun. What's next?

adele

This sounds incredible. I'm going to roast a goose sometime this winter, and this is something I'll probably try with the fat.

We Are Never Full

fabulous! i take it your breath isn't that bad after eating this, right? considering the garlic has been cooked till it's soft?

joanne

what fun! We are immortalized. The soup was divine.

kerewin

I've never heard of a cookbook group. How do you find/start one?

That soup looks simply fantastic.

heather

what a great idea! i love a cookbook club! i want to start one of my own :) this soup looks aaaaammaaaazing!

Mimi

Good for you, Julie! That soup looks like pure comfort food!

Anne

I want to join! But I guess coming in from Brooklyn is a tad unrealistic.

That soup sounds perfect for winter. And it looks pretty too!

Lore

I love garlic so very much but my husband doesn't share my point of view so I end up having garlic only when I catch a cold (works like magic and gets me on my feet). This soup sounds like a great way to make up for the garlicless days ;)

jbeach

The soup sounds and looks divine! I wonder if it would be good adapated as a vegetarian version -- what do you think?

The cookbook club also sounds like the greatest idea ever. I, too, have shelves of awesome cookbooks that don't receive enough attention from me. I get so excited by cookbooks that I keep buying new ones! I'm obsessed. Please keep us posted on the cookbook club!

Julie

Bettina, 10 years is a lot of time to have had a cooking club. That’s impressive.

Chocolate Shavings, it’s very delicious.

Lydia, it seemed very much like a menu of another era but it was delicious. I have not yet heard what the next book will be and am anxiously awaiting word.

Adele, as soon as I get my hands on some goose fat, I’m going to try it that way too.

We Are Never Full, the garlic is very mild after the long cooking. Plus, as long as you make your beloved eat garlic soup too, I don’t think it will be a problem.

Joanne, yes! Immortalized!

Kerewin, it is delicious and simple. I say this all the time, but delicious and simple is one of my favorite combinations.

Heather, yes, you should start your own cookbook club! It’s good to find people who you can hang out with while drinking wine and cooking and talking about food.

Mimi, it is comfort food. There’s something very soothing about soup.

Anne, yes, I want you to join! Although you’re right, that commute from Brooklyn would be a killer.

Lore, that’s so sad that your husband doesn’t like garlic! Long cooking transforms the garlic here to something very mild and flavorful.

Jbeach, yes, you could definitely make a vegetarian version of this. Use olive oil rather than goose or pork fat for the initial cooking of the garlic (bonus, much healthier for you!) and replace the chicken broth with a vegetable broth. Joanne, who’s one of the cookbook club members and a fabulous cook, told me that she makes garlic soup using water rather than broth from a recipe on Epicurious. I’m guessing it’s this one: http://www.epicurious.com/recipes/food/views/Garlic-Broth-15610

Erik

I recall a similar recipe from Emeril, but it had no eggs in it. Rather than browning the garlic he roasted it, along with some red onion.
I expect Beard's recipe would be more elegant, though.

We Are Never Full

i absolutely love the addition of goose fat. that has to be what sets emeril's recipe from beard's... right? god bless james beard!

Julie

Erik, that soup sounds good too although very different in spirit than James Beard's version. Here's the Emeril recipe if anyone else is looking for it: http://www.foodnetwork.com/recipes/emeril-lagasse/roasted-garlic-and-onion-soup-recipe/index.html

We Are Never Full, the James Beard version definitely belongs to an earlier era. I would bet (although I didn't have time to investigate) that his recipe is based on a traditional French recipe. Goose fat was (is?) a traditional cooking fat in part of France. And using egg yolks to thicken a broth seems to have completely fallen by the wayside. I never see contemporary soup recipes that used egg yolks but in the era of James Beard and Julia Child it seems to have been a common practice. Emeril's garlic soup, has a much bigger flavor punch (balsamic vinegar, tons of herbs) which strikes me as much more of a contemporary touch. However the James Beard version is delicious and as Erik put it so well, elegant. I'm sure the Emeril version is delicious also.

Andrea

You're so lucky to have a cookbook club! I tried to start one with a few friends, but then they just wanted to order take-out instead, not what I had in mind! I love that James Beard, too, by the way!

Julie

Andrea, heh! An Order Take-Out Club doesn't have quite the same ring, does it?

claudia (cook eat FRET)

so funny to read this after i just posted about my cookbooks. i am in the same situation. i buy them, i may even flip through them - but i rarely cook from them. lately i am trying to do better.

i recently went through my collection and got rid of a fair few that meant nothing to me. the ones i have are meaningful in a variety of odd ways for all different reasons.

like if i came to my house and looked at my cookbooks i'd think, damn - that woman surely knows her food...

claudia (cook eat FRET)

which reminds me - i have GOT to get another immersion blender. i gave mone to my mom. why did i do that? no earthly idea.

soup looks excellent.

Louise

Hi Julie,
First, I must say, I'm loving your blog! I think I have been here before but somehow, I lost you. Not this time:)

Second, As a addicted cookbook collector, I can't say I've ever considered a cookbook cooking club. It sounds quite intriguing. I'm so glad you took the plunge as I am a wee bit anti-social when it comes to these kinds of things. However, I find your experience quite encouraging.

Three, I hope you don't mind if I borrow this link for Marseille Garlic Soup. I'm doing a post for Garlic Day (19th) and was just about to record the recipe for the post from James Beard's biography by Evan Jones when I happened upon your James Beard Garlic Soup recipe. It's in the book as Marseille Garlic Soup so a link would be perfect.

Thank you so much for posting this recipe, I'm off to see what other goodies you have!

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