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The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli
by Lisa AbendWHAT GOES ON BEHINDTHE SCENES AT ELBULLI?Elected best restaurant in the world by Restaurant magazine an unprecedented five times, elBulli is where chef Ferran Adrià's remarkable cuisine comes to life--with dragon cocktails that make the drinker breathe smoke and caviar made from tiny spheres of olive oil. elBulli is also the object of culinary pilgrimage--millions clamor every year for a reservation at one of its tables. Yet few people know that, behind each of the thirtyor more courses that make up a meal at elBulli, a small army of stagiaires--apprentice chefs--labor at the precise, exhausting work of executing Adrià's astonishing vision. In The Sorcerer's Apprentices: A Season in the Kitchenat Ferran Adrià's elBulli, Lisa Abend explores the remarkable system that Adrià uses to run his restaurant and, in the process, train the next generation of culinary stars. Granted more access to Adrià and the elBulli kitchen than any other writer in the restaurant's history, Abend follows thirty-five young men and women as they struggle to master the cutting-edge techniques, grueling hours, furious creativity, and interpersonal tensions that come with working at this celebrated institution. Her lively narrative captures a great cast, including a young Korean cook who camps on the doorstep of elBulli until he is allowed to work in the kitchen; an ambitious chef from one of Switzerland's top restaurants struggling to create his own artistic vision of cuisine; and an American couple whose relationship may not withstand the unique pressures of the restaurant. What emerges is an irresistible tale of aspiring young talents caught, for good or ill, in the opportunity of a lifetime.Taken together, their stories form a portrait of the international team that helps make a meal at elBulli so memorable. They also reveal a Ferran Adrià few ever see, one who is not only a genius chef and artist but also a boss, teacher, taskmaster, businessman, and sometimes- flawed human being. Today, food has become the focus of unprecedented attention, and The Sorcerer's Apprentices also explores the strange evolution--in less than two decades--of a once-maligned profession into a source of celebrity.
The Sorcerer's Apprentices
by Lisa AbendWHAT GOES ON BEHINDTHE SCENES AT ELBULLI?Elected best restaurant in the world by Restaurant magazine an unprecedented five times, elBulli is where chef Ferran Adrià's remarkable cuisine comes to life--with dragon cocktails that make the drinker breathe smoke and caviar made from tiny spheres of olive oil. elBulli is also the object of culinary pilgrimage--millions clamor every year for a reservation at one of its tables. Yet few people know that, behind each of the thirtyor more courses that make up a meal at elBulli, a small army of stagiaires--apprentice chefs--labor at the precise, exhausting work of executing Adrià's astonishing vision. In The Sorcerer's Apprentices: A Season in the Kitchenat Ferran Adrià's elBulli, Lisa Abend explores the remarkable system that Adrià uses to run his restaurant and, in the process, train the next generation of culinary stars. Granted more access to Adrià and the elBulli kitchen than any other writer in the restaurant's history, Abend follows thirty-five young men and women as they struggle to master the cutting-edge techniques, grueling hours, furious creativity, and interpersonal tensions that come with working at this celebrated institution. Her lively narrative captures a great cast, including a young Korean cook who camps on the doorstep of elBulli until he is allowed to work in the kitchen; an ambitious chef from one of Switzerland's top restaurants struggling to create his own artistic vision of cuisine; and an American couple whose relationship may not withstand the unique pressures of the restaurant. What emerges is an irresistible tale of aspiring young talents caught, for good or ill, in the opportunity of a lifetime.Taken together, their stories form a portrait of the international team that helps make a meal at elBulli so memorable. They also reveal a Ferran Adrià few ever see, one who is not only a genius chef and artist but also a boss, teacher, taskmaster, businessman, and sometimes- flawed human being. Today, food has become the focus of unprecedented attention, and The Sorcerer's Apprentices also explores the strange evolution--in less than two decades--of a once-maligned profession into a source of celebrity.
Sorprendentes recetas de limonada para la sed
by Gloria Cifuentes Dowling Amber RichardsYa sea disfrutando de una tarde de relajo repleta de intensos sabores cítricos o bebiendo un vaso largo y refrescante de su clásica limonada en un día de calor, este libro le ofrece 42 sorprendentes recetas de limonada para saciar su sed. Aproveche el poder depurador del jugo de limón natural probando estas originales preparaciones que toda su familia disfrutará. Son perfectas para agradar a sus invitados con un toque único en su bebida tradicional favorita. Descubra los beneficios para la salud y los antioxidantes sanadores que se encuentran presentes en las limonadas recién hechas y en las bebidas calientes de limón que puede disfrutar todo el año. No solo sacian su sed sino que también ayudan a aliviar el dolor de garganta y a estimular rápidamente el sistema inmunológico para combatir los resfríos y la gripe. Disfrute de mezclas sabrosas, desde remedios aromáticos con hierbas hasta deliciosas limonadas con frutas. Podrá sentir el sabor frío y refrescante del limón natural en cada receta. Descargue este libro y descubrirá en él su nueva bebida favorita.
¿Sos celíaco?
by Daniel GuascoEs el primer libro técnico gastronómico para celíacos en nuestro país,realizado en su totalidad por profesionales uruguayos. Es el resultadode un trabajo multidisciplinario que trata la enfermedad desde variasópticas, además de brindarnos las deliciosas 101 recetas del autor. La celíaca es, hoy por hoy, una enfermedad poco conocida por el conjuntode la población uruguaya, cuyo diagnóstico suele generar en las personasafectadas y sus familiares una gran incertidumbre debido a la falta deinformación.Llegó el tiempo de desterrar el mito de que esta enfermedad podríaimpedir a los celíacos vivir y gozar de una vida plena.Hoy sabemos que todo esto era producto de nuestra imaginación,desconocimiento y miedos, que es posible llevar una alimentaciónvariada, saludable y completa siguiendo la dieta libre de gluten.En este libro van a encontrar muchísimas soluciones para enfrentar eldesafío de cómo cocinar si se es celíaco. Fue pensado para que puedandisfrutar de los mismos sabores, olores, aromas, texturas y calidad queofrece la cocina con gluten.Es el primer libro técnico gastronómico para celíacos en nuestro país,realizado en su totalidad por profesionales uruguayos. Es el resultadode un trabajo multidisciplinario que trata la enfermedad desde variasópticas, además de brindarnos las deliciosas 101 recetas del autor. Sergio Puglia Es el primer libro técnico gastronómico para celíacos en nuestro país,realizado en su totalidad por profesionales uruguayos. Es el resultadode un trabajo multidisciplinario que trata la enfermedad desde variasópticas, además de brindarnos las deliciosas 101 recetas del autor. La celíaca es, hoy por hoy, una enfermedad poco conocida por el conjuntode la población uruguaya, cuyo diagnóstico suele generar en las personasafectadas y sus familiares una gran incertidumbre debido a la falta deinformación.Llegó el tiempo de desterrar el mito de que esta enfermedad podríaimpedir a los celíacos vivir y gozar de una vida plena.Hoy sabemos que todo esto era producto de nuestra imaginación,desconocimiento y miedos, que es posible llevar una alimentaciónvariada, saludable y completa siguiendo la dieta libre de gluten.En este libro van a encontrar muchísimas soluciones para enfrentar eldesafío de cómo cocinar si se es celíaco. Fue pensado para que puedandisfrutar de los mismos sabores, olores, aromas, texturas y calidad queofrece la cocina con gluten.Es el primer libro técnico gastronómico para celíacos en nuestro país,realizado en su totalidad por profesionales uruguayos. Es el resultadode un trabajo multidisciplinario que trata la enfermedad desde variasópticas, además de brindarnos las deliciosas 101 recetas del autor. Sergio Puglia Es el primer libro técnico gastronómico para celíacos en nuestro país,realizado en su totalidad por profesionales uruguayos. Es el resultadode un trabajo multidisciplinario que trata la enfermedad desde variasópticas, además de brindarnos las deliciosas 101 recetas del autor. La celíaca es, hoy por hoy, una enfermedad poco conocida por el conjuntode la población uruguaya, cuyo diagnóstico suele generar en las personasafectadas y sus familiares una gran incertidumbre debido a la falta deinformación.Llegó el tiempo de desterrar el mito de que esta enfermedad podríaimpedir a los celíacos vivir y gozar de una vida plena.Hoy sabemos que todo esto era producto de nuestra imaginación,desconocimiento y miedos, que es posible llevar una alimentaciónvariada, saludable y completa siguiendo la dieta libre de gluten.En este libro van a encontrar muchísimas soluciones para enfrentar eldesafío de cómo cocinar si se es celíaco. Fue pensado para que puedandisfrutar de los mismos sabores, olor
A Souffle of Suspicion: A French Bistro Mystery (A French Bistro Mystery)
by Daryl Wood GerberThe buoyant mood at Bistro Rousseau deflates when Chef Camille’s sister, Renee, turns up dead in the chef’s kitchen, and Mimi Rousseau must tease the real killer out of a mélange of menacing characters.Crush Week in Nouvelle Vie is a madhouse—in a good way. Tourists pour into town for the pressing of the Napa Valley’s world-renowned grapes and all the town’s businesses get a nice lift, including Bistro and Maison Rousseau. Mimi is raising the ante this year with a Sweet Treats Festival, a wonderland of croissants, cakes, tarts, and soufflés crafted with expert care by the area’s top talents. Chef Camille’s sister Renee is managing the festival with a cast-iron fist, upsetting everyone, including her sister. Which is bad for Camille when Renee turns up dead in the chef’s kitchen. Mimi is still building her business, so her first course of action is to whip up answers and catch the unsavory perpetrator before Camille takes a dusting and gets burned. Fans of JoAnna Carl and Joanne Fluke will want a succulent second serving of A Soufflé of Suspicion, Daryl Wood Gerber’s appetizing second French Bistro mystery.
SOUL: A Chef's Culinary Evolution in 150 Recipes
by Todd RichardsJames Beard Award-nominated Chef Todd Richards shares his personal culinary exploration of soul food.Black American chefs and cooks are often typecast as the experts of only one cuisine-soul food, but Todd Richards' food is anything but stereotypical. Taste his Hot-Chicken-Style Country-Fried Lamb Steak or Blueberry-Sweet Tea-Brined Chicken Thighs as evidence. While his dishes are rooted in family and the American cuisine known as soul food, he doesn't let his heritage restrain him. The message of Soul is that cooks can honor tradition yet be liberated to explore. Todd Richards celebrates the restorative wonders of a classic pot of Collard Greens with Ham Hocks, yet doesn't shy away from building upon that foundational recipe with his Collard Green Ramen, a reinterpretation that incorporates far-flung flavors of cultural influences and exemplifies culinary evolution. Page after page, in more than 150 recipes and stunning photos, Todd shares his creativity and passion to highlight what soul food can be for a new generation of cooks. Whether you're new to Southern and soul food or call the South your home, Soul will encourage you to not only step outside of the box, but to boldly walk away from it.The chapters in Soul are organized by featured ingredients: Collards, Onions, Berries, Lamb, Seafood, Corn, Tomatoes, Melons, Stone Fruit, Eggs and Poultry, Pork and Beef, Beans and Rice, and Roots. Each one begins with a traditional recipe and progresses alongside Richards' exploration of flavor combinations and techniques.
Soul Archaeology: A (Totally Doable) Approach to Creating a Self-Loving and Liberated Life
by Sarah SaporaWith the help of this powerful guidebook, meet your ultimate You and cultivate real self-acceptance and true self-love in the present moment. You want to love yourself. You want to let go of feeling invisible or unworthy or alone. You want to break free of others&’ expectations (and your own) and live life on your terms. Let&’s do it! In this highly anticipated debut, plus-size personal growth trailblazer Sarah Sapora redefines self-love, offering the knowing nod, the deep cleansing breath, and the older sister wisdom which women of all sizes have been waiting for. Soul Archaeology begins with a simple, illuminating question: &“What&’s hurting me right now?&” Acting as your guide, Sapora helps you through the sticky, liberating process of self-discovery to uncover your Ultimate You, allowing you to: see the patterns of self-abandonment that screw you out of a self-loving life; define how you truly want to feel and craft a plan to make it happen; build your Self-Love To-Do List to break free of the quest for unattainable perfection and learn to love the empowered, messy, and beautiful you. Weaving together practical, transformative guidance with her own deeply personal narrative, Soul Archaeology teaches readers to cast off the chains of traditional Before-and-After thinking so often found in self-improvement. Instead, it offers a strategy for self-accountability, honesty, and compassion that can help each of us to grow into our greatest selves–a person not defined by weight or age, but by our commitment to a more loving, honest, and powerful life.
Soul Food
by Adrian MillerIn this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity.Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and 22 recipes.
Soul Food Love
by Alice Randall Caroline Randall WilliamsA mother-daughter duo reclaims and redefines soul food by mining the traditions of four generations of black women and creating 80 healthy recipes to help everyone live longer and stronger. In May 2012, bestselling author Alice Randall penned an op-ed in the New York Times titled "Black Women and Fat," chronicling her quest to be "the last fat black woman" in her family. She turned to her daughter, Caroline Randall Williams, for help. Together they overhauled the way they cook and eat, translating recipes and traditions handed down by generations of black women into easy, affordable, and healthful--yet still indulgent--dishes, such as Peanut Chicken Stew, Red Bean and Brown Rice Creole Salad, Fiery Green Beans, and Sinless Sweet Potato Pie. Soul Food Love relates the authors' fascinating family history (which mirrors that of much of black America in the twentieth century), explores the often fraught relationship African-American women have had with food, and forges a powerful new way forward that honors their cultural and culinary heritage. This is what the strong black kitchen looks like in the twenty-first century.From the Hardcover edition.
The Soul of a Chef
by Michael RuhlmanIn his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today. .
Soul of a Killer (A Books & Biscuits Mystery #2)
by Abby ColletteIn this mouthwatering cozy mystery series, fraternal twins Keaton and Koby are trying to run their combined soul food café and bookstore, but they find themselves searching for a cold-hearted killer.Keaton and Koby are fraternal twins who were separated as children, but now they&’ve found each other and opened Books & Biscuits in the pleasant Pacific Northwest town of Timber Lake. Business is booming, but even so, trouble always seems to find them. Mama Zola, Koby&’s devoted foster mom, has taken up residence in Timber Lake. She and Pete, one of the bookstore&’s quirky employees, bring a peach cobbler over to her church&’s potluck, and then someone who sampled the cobbler is found dead. Mama Zola and Pete find themselves suspects in the murder, but luckily Koby and Keaton are ready to sling out a side of justice.
The Soul of Wine: Savoring the Goodness of God
by Gisela H. Kreglinger★ Publishers Weekly starred review
Soulager son Stress sans Médicament: Le guide ultime pour résoudre la douleur, les maux de tête sévères dus au stress et rester...
by Dave McAllenSoulager son stress sans médicament est un livre sur le combat pour retrouver notre santé mise à mal dans nos vies quotidiennes frénétiques et stressantes. Dave McAllen a travaillé avec des spécialistes de la santé et du bien-être et revient vers les lecteurs avec un équipement pratique et testé pour contrebalancer ces mauvaises habitudes quotidiennes de notre monde en action 24h/24 et 7j/7. Ses propres expériences ainsi que des recherches dans les vies actives d'autres conditions à haute performance et au travail stressant, ont conduit McAllen à adapter son guide et les outils qu'il a conçus. Il a envisagé des hommes et des femmes dans une vaste gamme d'industries et comment ils peuvent rester en bonne santé face à des expériences de travail accablantes. Que l'on soit une femme au foyer à temps complet ou un parent, un étudiant très occupé, un entrepreneur, un de ceux qui veulent rester en forme à quarante ans et au-delà - Soulager son stress sans médicament est pour tous ceux qui ont une vie chargée et pensent qu'ils ne peuvent pas adopter un mode de vie sain. Le guide de McAllen est aussi idéal pour les personnes qui craignent un empiétement sur leur temps précieux et ceux qui n'aiment pas les exercices intenses. Il explique aussi exactement comment gérer certains problèmes de santé. De cette façon, il aide les lecteurs à surmonter le stress, à se revigorer, et il leur donne la force d'affronter le lendemain et au-delà.
Soup: The Ultimate Book of Soups and Stews (Soup Recipes, Comfort Food Cookbook, Homemade Meals, Gifts for Foodies) (Ultimate Cookbooks)
by Derek BissonnetteGo way beyond the basics with this gorgeous chef&’s compendium of delicious, satisfying soups and stews!Snap out of your same old soup and stew recipe routine with hundreds of new and exciting takes on the classics—and some creative concoctions that will surely become family favorites.Inspired by both his home state of Maine and global cuisines, Chef Derek Bissonnette&’s Soup features:300+ Easy-to-Follow Recipes that will guide you to remarkable resultsMouth-Watering Photography and detailed illustrations that walk you through culinary tools and techniquesRecipes for all Palates – it doesn&’t matter if you&’re an omnivore, gluten-free, vegetarian, or veganFamily-Friendly Recipes designed to be ready in 30 minutes or less20+ Chilled and Dessert SoupsA Comprehensive History of SoupWhether you are planning a casual family dinner, or a formal dinner for 20—this cookbook will help elevate your soups.
Soup: Easy Recipes for Every Occasion
by Alex RayFrom refreshing gazpacho to hearty chicken noodle soup, whether you love it as a healthy option, or for the warm hug it gives you, there’s a world of soup out there! Say goodbye to ready-made soups and discover how satisfying it is to prepare these easy-to-follow and delicious recipes.
Soup: Easy Recipes for Every Occasion
by Alex RayFrom refreshing gazpacho to hearty chicken noodle soup, whether you love it as a healthy option, or for the warm hug it gives you, there’s a world of soup out there! Say goodbye to ready-made soups and discover how satisfying it is to prepare these easy-to-follow and delicious recipes.
A Soup a Day: 365 delicious soups for every day of the year
by HamlynThe key to a healthy diet is variety, and given that such a mixture of ingredients can be added to soups, it is easy to include a wide range of essential vitamins, minerals, protein, complex carbohydrates and healthy fats, which are all vital for energy, growth, repair and key metabolic processes.Featuring 365 recipes, A Soup a Day is packed with delicious soups for each day of the year, including Chillied Gazpacho, Chestnut Soup with Truffle Oil and Mediterranean Garlic Soup. Be it a hot summer's day or a wintry afternoon, you will discover a soup to fit any occasion.
Soup and Bread Cookbook
by Martha BayneThe Soup and Bread Cookbook aims to explore the social role of soup through a collection of terrific, affordable recipes from food activists, chefs, and others. This quirky exploration of the cultural history of soup as a tool for both building community and fostering social justice is the result of a brainstorm: eating your way through a pot of soup day after day can get boring - why not get together and swap some with friends? Now neighbors across the country are getting together regularly for home-based "soup swaps." In Chicago, the arts collective InCUBATE uses soup as a microfunding tool. And of course, soup can be a political statement: the radical volunteers of Food Not Bombs have been providing free vegetarian soup to the hungry as a protest against war and social injustice since 1980. These are just a few examples of the stories Bayne wraps around a collection of delicious, accessible, and tested soup recipes.
The Soup and Bread Cookbook: More Than 100 Seasonal Pairings For Simple, Satisfying Meals
by Beatrice OjakangasMore than one hundred delectable and satisfying soup and bread pairings from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas When eating out, Beatrice Ojakangas&’s mother told her, you could never go wrong ordering soup. And then, of course, there should be bread to go with it. Beatrice has been sampling soup ever since, and in The Soup and Bread Cookbook the James Beard Cookbook Hall of Famer takes us along on her &“soup travels,&” giving us delicious tastes from throughout the world and teaching us how to make them at home. International yet rooted in the rhythm of the Minnesota seasons—ranging from the cool, refreshing soups of summer to hearty winter fare—these soups, stews, and chowders take their inspiration from farmers&’ markets and local organic grocery stores: real ingredients, always, and irresistible flavors. Whether it&’s a basic broth or stock or a long-simmering vegetable-filled stew, there is a bread to go along—enough to fill a cookbook on their own, in fact. Here we have new potato spring pea soup together with chive-dill batter bread, or spicy mango melon soup with lemon poppy seed muffins, or super-simple salmon chowder with sour rye buns, or good old chicken and dumpling soup with Dutch raisin bread—or perhaps your craving is satisfied with Asian lemon-ginger soup with sesame sunflower breadsticks, or Avgolemono soup with pita bread, or Polish Easter soup with sourdough rye, or Brie and apple soup with fougasse. Whatever your palate desires, The Soup and Bread Cookbook will, as The Splendid Table suggests, &“banish the Campbell&’s from your cupboard forever.&” Pull up a chair. Open the book. Soup&’s on!
The Soup Book: 200 Recipes, Season by Season
by DKMake the most of fresh produce all year round with more than 200 homemade soup recipes organized by season, then by ingredient. The Soup Book is packed with nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in autumn. The recipes are organized first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have to hand. Featuring recipes from Raymond Blanc, Dan Barber, Alice Waters, and other supporters of The Soil Association, The Soup Book offers plenty of recipe ideas and inspiration to fill your bowl. Sure to get your tastebuds tingling, you can discover:- 200 tried-and-tested recipes organized by first by season, then by ingredient.- Every recipe is accompanied by advice on freezing.- Includes a chapter of bread recipes that can be baked to accompany the soups.Each recipe is accompanied by freezing times so that you can prepare your favorite recipes to enjoy later. This updated edition features more photographs to accompany the book&’s refreshed design, along with a brand-new foreword from The Soil Association. A must-have cookbook for cooks looking for inventive ways to avoid waste and use up vegetables or pantry items and budget-conscious cooks looking for nutritious, filling recipes as well as health-conscious cooks looking for recipes that will help them reduce their calorie intake. Make hearty, wholesome, and healthy soups all year round with The Soup Book.
The Soup Book: Over 800 Recipes
by Louis P. GouyThick and thin soups, hot and cold soups, soups requiring hours to prepare or just minutes. You name it, it's here: lentil, tomato, black bean oxtail, turtle, onion, beet, so much more. Also garnishes for soups. Nearly 800 recipes.
The Soup & Bread Cookbook: More Than 100 Seasonal Pairings for Simple, Satisfying Meals
by Beatrice OjakangasFrom one of America's most prolific and beloved cookbook authors comes a compendium of unique recipes for a universally appealing subject. This broad collection of soups, broths, bisques, and chowders ranges from summer coolers and hearty, warming stews to smooth, creamy soups and fiery broths. Marked by their straightforward preparation, accessible ingredients, and original pairings, Ojakangas's collection not only taps into her Scandinavian heritage but into flavorful soups from around the world-there's Swedish Pea, Morroccan Vegetable, Borscht, and Chicken and Dumplings to Feijoida, French Onion, Italian Meatball, and Asian Lemon Ginger.The bread recipes alone could fill a cookbook. Loaves, buns, sticks, and flatbreads are here, along with pretzels, pitas, toasts and focaccias. Organized by season and complemented by evocative photographs, The Soup & Bread Cookbook is an ideal volume for anyone who takes comfort in the essential pleasures of a bowl of soup and warm bread.
Soup Broth Bread
by Rachel AllenCook up warm, comforting dishes this winter with Rachel Allen's timeless collection of soups, breads, garnishes, stocks and much more* SHORTLISTED FOR THE IRISH BOOK AWARDS COOKBOOK OF THE YEAR * AS SEEN IN THE SATURDAY TELEGRAPH * 'Proof that soups are not just for winter. Bright, zesty and fresh. Comforting like Rachel herself' NADIYA HUSSAIN'Warm, nourishing dishes with a twist' SUNDAY TIMES________In this love-letter to the world's most ubiquitous dish, acclaimed TV chef, cookery writer and renowned teacher, Rachel Allen, explores everything soup has to offer.Whether as a starter or main dish, a quick fix or a leisurely indulgence, to nourish a cold or heal a broken heart, or to feed yourself, your family or a crowd of friends, there is a soup for every occasion.With Rachel's expert guidance you can learn the classics and then expand your horizons, with delicious, achievable, heart-warming recipes you'll turn to time and time again, including . . .SOUP· Carrot and Harissa Soup with Za'atar Croutons· Nordic Salmon and Dill Soup· Pork and Fennel Meatball SoupBROTH· Chunky Chickpea and Chorizo Broth· Japanese Chicken and Udon Noodle Broth· Lamb and Pearl Barley BrothBREAD· Cheesy Tear and Share Swirls· Guinness Bread· Blue Cheese and Walnut BreadRachel also shares easy recipes for fresh homemade breads, as well as clever garnishes, essential stocks, and a wealth of tips on equipment, batch-cooking, freezing, and presentation.Just as every cook needs good soup in their repertoire, this book will be a must-have source of inspiration for every kitchen shelf.________ 'You can always trust Rachel Allen to deliver recipes that taste as good as they look' Good Housekeeping
The Soup Cleanse: Eat Your Way to a Clean, Lean, Nourished Body in Less than a Week
by Angela Blatteis Vivienne VellaLose weight, boost energy and feel recharged. The ideal alternative to juicing diets, The Soup Cleanse offers all the natural benefits of whole fruit and vegetables, but with less sugar and more fibre, making it a healthier, gentler and more sustainable way of eating. With more than 50 delicious recipes and easy-to-follow detox programmes, you'll learn how to nourish and purify your body while flooding it with essential nutrients, as you sip your way through wholefood soups packed full of regenerative ingredients.Unlike many other diets, The Soup Cleanse is built on simple, satisfying recipes that won't leave you feeling hungry or deprived, making it accessible and easy to stick to, even for those with the busiest lifestyles. Get ready to rejuvenate, revitalise and reclaim your health - one bowl at a time!'Really nourishing ... incredibly satisfying ... surprisingly hearty' GOOPIncludes:+ 1-day, 3-day and 5-day detox plans+ Wide range of everyday recipes, from breakfast through to dinner+ Hot soups, chilled soups, regenerative broths and cleansing infused waters+ Dairy-free and gluten-free to suit many diets and lifestyles
Soup Cleanse Cookbook: Embrace a Better Body and a Healthier You with the Weekly Soup Plan
by Nicole CentenoDiscover a healthier you with the ultimate cure-all: soup.Throw out everything you think you know about wellness. There’s a new way to cleanse, and it doesn’t involve deprivation or strict rules. A soup cleanse is the modern alternative to quick-fix diets and juice cleanses: It’s nutrient-dense, satisfying, and convenient for any lifestyle. Souping employs the simple philosophy that truly connecting with your food helps establish lasting habits so you can reveal your best self.In the Soup Cleanse Cookbook, you’ll discover how small tweaks to your weekly meals and mealtime rituals make a big difference in your health. Seventy-five plant-based and gluten-free recipes can be mixed and matched for a customizable weekly plan that includes a dedicated souping day, 5 days of soup for lunch, and an “anything goes” day. Or, follow one of the soup categories, each designed to address different health needs, like boosting immunity, revving up energy, and encouraging weight loss.Creative suggestions and actionable tips simplify the concept of cleansing and help incorporate more veggies into your daily diet. The Soup Cleanse Cookbook makes mindful eating truly splendid.