This is a glorification of soup -- ""beautiful soup"" -- and the first book I've happened to see dedicated to soups alone. The Browns did one on ""Soups, Sauces and Gravies"" in 1939: Virginia Ellitt and R.H. Jones did one on ""Soups and Sauces"" in 1934. But this is soup as ""a meal in itself"". The author is Wine and Food Editor of Harpers' . She's tried out in her own kitchen every recipe included in her book. And she writes with the true gourmet's sense of excitement -- with an imaginative quality and a ost that makes one fool that immediately you find time on your hands, you're going to try out some of the special delicacies. For time is an essential -- this is no book of short cuts for the neophyte. Three quarters of the book are devoted to heavy soups -- soups which need to be followed up only by a light salad or dessert, -- meat soups, fish soups, vegetable soups. The last quarter gives at least bowing recognition to lighter soups and cold soups. There's some introductory material on basic principles -- do's and don'ts -- and what to eat with soups. Each soup is introduced wit a bit of anecdotal material -- data on whence and how she came by the recipe -- etc. Then the list of ingredients. Then -- in careful step by step detail -- how to make it. Finally, a brief suggestive note on what to serve following the soup...Granted the time this should prove a good wartime book.