The Culinary Institute of America’s “Book of Soups” is now available in paperback (Lebhar-Friedman, $17.95). The book, first published in hard cover in 2001, features more than 100 recipes for all kinds of soup, carefully worked out and well illustrated. The color photos includes plenty of step-by-step sequences.

The soups span the seasons, and draw from a wide range of ethnic culinary traditions. Some are classics, others have new twists, and the variety includes soups to serve both hot and cold.