Soup Kitchen

By: Fearnley-Whittingstall,

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Soup Kitchen by Fearnley-Whittingstall, Hugh
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Collins: HarperCollins Publishers, 2006. Few foods rival the feel&ndash;good factor of soup &ndash; whether spooned from a bowl, sipped from a mug or slurped straight from the pot. From the thick tomato soup of childhood memory to a spicy, restorative broth on a chilly evening or a cooling gazpacho, soup and well&ndash;being go hand&ndash;in&ndash;hand. This rich collection brings together 100 soup recipes from today's top chefs and food writers. From Christine Manfield's Spiced Crab and Coconut Soup to Jamie Oliver's Chickpea, Leek and Parmesan Soup, here are soups for every meal and every mood. And as every culture embraces soup of some description, the influences at work here are wonderfully varied &ndash; alongside the homely winter veg recipes are Tetsuya's Chestnut Mushroom Soup Scented with Truffle, Jill Dupleix's Curried Sweet Potato Soup and Donna Hay's Prawn, Lemongrass and Coconut Soup. Soup is surely the ultimate seasonal food, welcoming with open arms whatever ingredients are cheap, abundant and in their prime at that time of year. Reflecting this, the book is organised seasonally so that ingredients are easy to find and at their full&ndash;flavoured best. Soup Kitchen brings together the finest chefs and food writers working today in a book destined to be spattered and well&ndash;thumbed as it is used day after day in the kitchen. Includes recipes from: Raymond Blanc, Antonio Carluccio, Terence Conran, Jill Dupleix, Hugh Fearnley&ndash;Whittingstall, Peter Gordon, Sophie Grigson, Ainsley Harriot, Donna Hay, Nigella Lawson, Giorgio Locat<p>. Paperback. New.

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