Soups
Over 100 Soups, Stews, and Chowders
Published on 10. December 2019
Book
Hardback
288 pages
978-1-60433-893-5 (ISBN)
Description
Dish out amazing flavor with Soup, your hands-on guide to soups and stews.
Chef Derek Bissonnette's professional recipes are easy-to-follow and guaranteed to stun at any meal. Delicious recipes and full color original photography make Soup the perfect gift for beginner chefs to well-seasoned professionals.
Inside this cookbook, you will find:
Recipes that satisfy all palates including omnivore, gluten-free, paleo diet, or carnivorous
20+ family-friendly recipes designed to be ready in 30 minutes or less
A globetrotting history of soup
Informative descriptions of all ingredients used
With over 100 soup, stew, and chowder recipes, everyone is sure to find their favorite. Thanks to gluten-free, vegetarian, and vegan soups and stews, no one is left out at the dinner table!
Chef Derek Bissonnette's professional recipes are easy-to-follow and guaranteed to stun at any meal. Delicious recipes and full color original photography make Soup the perfect gift for beginner chefs to well-seasoned professionals.
Inside this cookbook, you will find:
Recipes that satisfy all palates including omnivore, gluten-free, paleo diet, or carnivorous
20+ family-friendly recipes designed to be ready in 30 minutes or less
A globetrotting history of soup
Informative descriptions of all ingredients used
With over 100 soup, stew, and chowder recipes, everyone is sure to find their favorite. Thanks to gluten-free, vegetarian, and vegan soups and stews, no one is left out at the dinner table!
More details
Series
Language
English
Place of publication
United States
Publishing group
HarperCollins Focus
Dimensions
Height: 211 mm
Width: 172 mm
Thickness: 22 mm
Weight
729 gr
ISBN-13
978-1-60433-893-5 (9781604338935)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
When Derek Bissonnette was 16 he landed his first kitchen gig, at a bakery in Searsport, Maine. He went on to study baking and pastry at the Culinary Institute of America, graduating in 2000. He was hired as the pastry chef at the estimable White Barn Inn in Kennebunk, Maine, jumped to the renowned Inn at Little Washington in rural Virginia, and then joined the kitchen at the elegant English countryside hotel, The Summer Lodge Country House Hotel and Spa. In 2009, he returned to Maine and the White Barn, where he was promoted to executive chef in 2015. After Bissonnette took over the White Barn kitchen, he started toting a camera to work to create a visual record of dishes he and his staff came up with. Photography clicked with him, and in 2017, he gave up his apron to pursue photography full time. He is the author of Soup: The Ultimate Cookbook and Dumplings. Find out more at dbfoodphoto.com.