Few foods make us feel good as soup. From the thick tomato soup of childhood to restorative spicy concoctions on chilly evenings, or a low-fat meal at lunchtime, soup and well-being go hand in hand. Soup Kitchen is a fantastic collection that brings together 100 recipes from top food writers and chefs at work today. From Delia Smith?s Cauliflower Soup with Roquefort to Jamie Oliver?s Chickpea, Leek and Parmesan Soup, there are soups here for every need, whether quick post-work suppers or more sophisticated ideas to serve friends. With a foreword by Hugh Fearnley-Whittingstall, Soup Kitchen takes a seasonal approach so you can get the best from fresh ingredients. His introduction is complete with practical advice on stocks, and key soup-making techniques. Along with recipes from some of the world?s finest chefs, this book is full of personality and quirky photography, making the art of soup-making enjoyable and accessible to all. The royalties from the book will go to homeless charities including The Salvation Army and Centrepoint

A great addition to your cookbook collection

Liquid Gold

Full of delicious recipes

Few foods make us feel good as soup. From the thick tomato soup of childhood to restorative spicy concoctions on chilly evenings, or a low-fat meal at lunchtime, soup and well-being go hand in hand. Soup Kitchen is a fantastic collection that brings together 100 recipes from top food writers and chefs at work today. From Delia Smith?s Cauliflower Soup with Roquefort to Jamie Oliver?s Chickpea, Leek and Parmesan Soup, there are soups here for every need, whether quick post-work suppers or more sophisticated ideas to serve friends.

With a foreword by Hugh Fearnley-Whittingstall, Soup Kitchen takes a seasonal approach so you can get the best from fresh ingredients. His introduction is complete with practical advice on stocks, and key soup-making techniques. Along with recipes from some of the world?s finest chefs, this book is full of personality and quirky photography, making the art of soup-making enjoyable and accessible to all.
The royalties from the book will go to homeless charities including The Salvation Army and Centrepoint

The finest soup recipes from the top chefs of today, from Rick Stein and Delia Smith to Giorgio Locatelli and Jamie Oliver. The book is supported by Hugh Fearnley-Whittingstall, the highly acclaimed presenter of Channel 4's "River Cottage" and "Return to River Cottage". Few foods make us feel as good as soup. From the thick tomato soup of childhood to restorative spicy concoctions on chilly evenings, soup and well-being go hand in hand. Now this fantastic collection brings together 100 recipes from top food writers and chefs at work today. From Delia Smith's Butternut Squash Soup with Toasted Sweetcorn to Jamie Oliver's Chickpea, Leek and Parmesan Soup, there are soups here for every need, whether quick post-work suppers or more sophisticated ideas to serve friends. Headed up by Hugh Fearnley-Whittingstall, who introduces the book and gives his practical advice on stocks and key soup-making techniques, it takes a seasonal approach so you can get the best from fresh ingredients. Quirky, interesting photography and design make this a book with real personality, and royalties will go to homeless charities, including the Salvation Army and Centrepoint.

Contributors include: Rick Stein, Sophie Grigson, Anton Mosimann, Brian Turner, Delia Smith, Sam Clarke, Marco Pierre-White, Mary Contini, Giorgio Locatelli, Richard Corrigan, Michel Roux Jnr, Prue Leith, Jamie Oliver.

Thomasina, the winner of BBC 2's MasterChef 2005, is a cook and food writer who has experience of most aspects of the food industry. Currently she is cheffing with Skye Gyngell (consultant food writer for Vogue) at the renowned Petersham Cafe at Petersham Nurseries. The cooking at Petersham is a good match for Thomasina's food philosophy: unfussy and locally-sourced wherever possible. Thomasina's work has taken her around the world, from cheese-making in West Cork, selling bread in Villandry in London, to opening a large restaurant and cocktail bar in Mexico City. She speaks Spanish, French and Portuguese and is an active member of the Slow Food movement.

2007-08-19 A good read but rarely used

When I bought this book I was hoping for a book with simple easy to make recipes (soups should be easy I think). Some of the recipes are just too overcomplicated.