Love Soup

Love Soup

160 All-new Vegetarian Recipes From the Author of The Vegetarian Epicure

Book - 2009
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Anna Thomas's Vegetarian Epicure cookbooks have sold millions of copies and inspired generations. Now she describes her love affair with the ultimate comfort food. "From my kitchen to yours," Thomas says, "here are the best soups I've ever made." Her wonderfully creative recipes make use of fresh, seasonal produce--try black bean and squash soup in the fall, smoky eggplant soup in midsummer, or seductively perfumed wild mushroom soup for Christmas. Silky puree or rib-sticking chowder--each recipe has room for variation, and nearly all are vegan-friendly.Love Soup also provides recipes for breads, hummus, pesto, salads, and homey desserts--and simple menus that put soup at the heart of the meal. Throughout, Thomas offers expert advice on shopping, seasoning, tasting, becoming a cook. With soups that delight and nourish, Thomas invites us all into the kitchen, to the most old-fashioned food and the newest, to the joy and good sense of home cooking.
Publisher: New York : W. W. Norton & Company, 2009.
ISBN: 9780393064797
Characteristics: 528 p., 21 cm.


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KCLSLibrarians Mar 27, 2014

This is a trusted favorite. The "green soups" are great and the envy of the library lunchroom.

Dec 11, 2013

not very interesting

Nov 15, 2011

The recipes I tried were very good and tasty. All the recipes are vegetarian and most can easily be converted for vegans. Unlike a lot of meatless cooking books, the recipes are so full of flavour and aromatics that even an meat-eater (like me) can enjoy.

The cons of this book are that the recipes can seem repetitive in the sense that they've organized by theme and several recipes are just a minor variations of the main one which is just a waste a space, in my opinion. The book wouldn't be so lenghtly if the author would have kept one recipe and listed the variations with substititions at the bottom.

The other thing I didn't like was that some of the recipes involved extra steps that didn't seem to contribute any extra flavour. For example, one of the steps in the parsley soup has you boil the potatoes at the beginning in water while you're cooking the leeks and parsley separately. Then you add the parsley/leek mixture to the potatoes with extra stock and boil the whole thing for 30 minutes. The potatoes could just have easily been added to the soup afterwards with the same result (minus one extra pot).

Having said all that, I did enjoy the recipes I tried and expect to make them again, but like I said, I know enough about cooking to be able to spot when the steps are superfluous and will keep an eye out for that.

May 24, 2010

This was a nice book and the recipes were also very good. Some were a bit long, but still a few good staple recipes.


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