From Publishers Weekly
With its title and a kitschy illustrated bright cover with hand-drawn lettering, along with all vegetarian recipes, it's hard not to think the blandly healthy vibe of the 1970s, but Thomas (of the Vegetarian Epicure cookbooks) presents 160 new and enticing recipes that may just charm even a die-hard carnivore. Soups are organized by season and range from hearty selections like rustic leek and potato, and minestrone for a crowd, to lighter summer options including tomato and fennel soup with blood orange and sweet corn. A deconstructed hummus soup, along with pickle soup, make the collection anything but tired. Inspired by a temporary housing move that included a kitchen less than seven feet wide, the author knows what it takes to make a recipe manageable and doesn't skimp on advice when it comes to time- and space-saving tips like freezing, doubling and garnishing. Recipes for breads, dips and spreads, salads and a collection of desserts, as well as sample menus at the start of each chapter, make it easy to plan a full meal. (Sept.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
--This text refers to the
“Anna Thomas is back with her most... inspirational cookbook to date.” (Project Foodie)
“This book will inspire me to make even better soups by just thumbing through the pages and savouring what it has to share.” (Grumpy Vegan Blog)
is a must companion for everyone with a vegetable garden, or a kitchen (this means everybody).” (Margaret Roach - A Way to Garden.com)
“Every page is a new original soup that I want to try. This is a fantastic book... a great resource.” (Macheesmo.com)