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Sandler, Nick & Acton, Johnny; Smith, Georgia Glynn (photography).

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ISBN 10: 1856263401 / ISBN 13: 9781856263405
Published by Kyle Cathie Limited, London, 1999
Used Condition: Very Good Hardcover
From Ad Infinitum Books (Mount Vernon, NY, U.S.A.)

AbeBooks Seller Since August 10, 1999

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About this Item

160 pages. Hardcover with dustjacket. Very good condition. COOKBOOKS. This sumptuously photographed book is the first to tackle this "food of the world" on the geographical basis it deserves. An extensive gastronomical tour peers into the stockpots of Western and Eastern Europe, the Mediterranean, the Islamic world, Africa and the Caribbean, the Americas, China, Japan, India and South East Asia, before winding up at the cutting edge in a chapter devoted to Fusion soups. The wonderfully lively recipes are complemented by detailed chapters on stock making and creative home baking. "What impresses is that all these soups are clearly based on well-made 'real' stocks and quality raw materials. There is a depth of flavor and sound combination of ingredients in every case." -- Hugh Fearnley-Whittingstall, The Independent on Sunday (Key Words: Soup Recipes, Nick Sandler, Cookbooks, Johnny Acton, Georgia Glynn Smith). Bookseller Inventory # 85336X1

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Bibliographic Details

Title: Soup.

Publisher: Kyle Cathie Limited, London

Publication Date: 1999

Binding: Hardcover

Book Condition:Very Good

Dust Jacket Condition: Dust Jacket Included

Edition: First Printing..

Book Type: book

About this title


The authors of this book founded SOUP Works in London in 1998 with a view to capturing a niche market for take-away soups. Drawing on recipes from around the world, this book presents soups encompassing a wide range of ingredients.

From the Publisher:

Soup, the most ancient prepared food known to man, is healthy, satisfying and truly international. Refreshing in summer and warming in winter, soup can be comforting or cutting edge, an elegant starter or a sensational meal in itself. This exciting new cookbook takes us on a gastronomic tour of the globe as it peers into the stockpots of Western and Eastern Europe, the Mediterranean, the Islamic world, Africa and the Caribbean, the Americas, China, Japan, India, and Southeast Asia (ending with a chapter devoted to "Fusion" soups). Try Dutch Pea and Pork, Zimbabwean Peanut and Red Pepper Stew, Moroccan Lamb with Green Lentils, or Toulouse Sausage and Bean Cassoulet. These flavorful, wonderfully unusual recipes--all strikingly photographed in color-- are complemented by expert instructions for making stocks and accompanying breads.

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