The wholesome simplicity of soup makes it an eternal favourite. There are recipes here for quick and simple soups for family meals, inspiring and sophisticated soups to serve as starters, and seasonal summer and winter soups to make the most of ingredients and the peak of their flavour. In addition, a chapter devoted to chicken soup gives a versions of this classic soup from around the world.
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Höhe: 225 mm
Breite: 206 mm
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ISBN-13
978-1-84092-353-7 (9781840923537)
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Schweitzer Klassifikation
Diane Rossen Worthington is a Los Angeles based food writer and consultant. Trained at the London Cordon Bleu and taught by James Beard, Madeleine Kamman, Giuliano Bugialli and Jacques Pepin, she has won the prestigious James Beard award for her work as a radio broadcaster. Worthington has also written and contributed to a number of cookbooks. Chuck Williams, general editor, has helped revolutionise cooking in the US. He opened his first store in the Californian wine country town of Sonoma in 1956. There are now more than 200 Williams-Sonoma stores in the US.
