Soup: The Ultimate Book of Soups and Stews (Soup Recipes, Comfort Food Cookbook, Homemade Meals, Gifts for Foodies)

(Hardback)

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Description

Go way beyond the basics with this gorgeous chefs 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 classicsand some creative concoctions that will surely become family favorites.

Inspired by both his home state of Maine and global cuisines, Chef Derek Bissonnettes Soup features:

- 300+ Easy-to-Follow Recipes that will guide you to remarkable results
- Mouth-Watering Photography and detailed illustrations that walk you through culinary tools and techniques
- Recipes for all Palates it doesnt matter if youre an omnivore, gluten-free, vegetarian, or vegan
- Family-Friendly Recipes designed to be ready in 30 minutes or less
- 20+ Chilled and Dessert Soups
- A Comprehensive History of Soup

Whether you are planning a casual family dinner, or a formal dinner for 20this cookbook will help elevate your soups.

Reviews

With Chef Derek Bissonnette in your kitchen you have casual, approachable, and electric cooking. This book onsoupswill bring pure joy, warmth, and flavor to the table, and the beautiful photography will transport you to a dream workplace. -- Daniel Boulud * Chef/Owner of The Dinex *
The world does not have enough good books on the art of soup making. Leave it to Derek Bissonnette, a multi-talented New England chef, to provide us with a wonderful collection of soups for all seasons and all tastes. Gloriously photographed by the chef/author, the book sizzles with inspirational ideas from cuisines around the world.Soupis an irresistible gift for home cooks as well as professional chefs. -- Patrick OConnell * Chef/Proprietor The Inn at Little Washington *

Author Bio

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 ofSoup: The Ultimate CookbookandDumplings. Find out more atdbfoodphoto.com.