KIRKUS REVIEW
Certainly not duck soup for the beginners, this enormous tureen full of recipes, most fairly exotic. Leading off with history, sensible tips, and a glossary, the author swings into stocks and consomme, then appetizer, dinnertime, luncheon, suppertime, summertime, foreign and quickie soups. Actually the categories overlap--most of the recipes look gimmicky and ""furr'n"" to us, but perhaps worth a try for the experienced cook.