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Little Book of Soup

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ISBN-10: 0007243014

ISBN-13: 9780007243013

Edition: 2006

Authors: Hugh Fearnley-Whittingstall, Thomasina Miers, Annabel Buckingham, Jamie Oliver, Gordon Ramsay

List price: $13.95
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Description:

The ultimate little book of soup with essential recipes from today's top chefs including Jamie Oliver, Rick Stein, Delia Smith, Gary Rhodes and Hugh Fearnley- Whittingstall.There are few foods that make us feel as good as soup. Warming, soothing, restorative and one of the tastiest things you can make, soup has a special place in the culinary world. In this perfect gift book version of the highly successful 'Soup Kitchen', 25 of the most indispensable recipes from some of the world's greatest chefs and food writers provide soups for every whim and occasion. The three sections cover soups categorised by their basic ingredients; vegetables, meat and pulses & pasta. So whether it's a hearty…    
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Book details

List price: $13.95
Copyright year: 2006
Publisher: HarperCollins Publishers Limited
Publication date: 3/1/2007
Binding: Hardcover
Pages: 72
Size: 5.75" wide x 6.75" long x 0.50" tall
Weight: 0.550
Language: English

Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His series for Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy (twice), the Andre Simon Food Book of the Year (three times), the Michael Smith Award for Work on British Food award at the Guild of Food Writers and, in the US, the James Beard Cookbook of the Year. Hugh lives in Devon with his family.

Jamie Oliver was born on May 27, 1975. After he graduated from Westminster Catering College, he worked as a pastry chef at Antonio Carluccio's Neal Yard restaurant. He eventually became a sous chef at The River Café, where he was noticed by the BBC. In 1999, his show The Naked Chef debuted and his cookbook became a best-seller in the United Kingdom. Since then, he has appeared on numerous cooking shows and has written numerous cookbooks.

Foreword
Introduction
Stocks
Vegetables
Meat
Pulses & Pasta
Acknowledgements
Index