Whole Bowl
Regular price
€18.50
A01=Leda Scheintaub
A01=Rebecca Wood
Age Group_Uncategorized
Age Group_Uncategorized
Author_Leda Scheintaub
Author_Rebecca Wood
automatic-update
Category1=Non-Fiction
Category=WBHS
Category=WBVD
Category=WBVM
COP=United States
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Language_English
PA=Available
Price_€10 to €20
PS=Active
softlaunch
Product details
- ISBN 9781581572919
- Weight: 295g
- Dimensions: 206 x 203mm
- Publication Date: 05 Jan 2015
- Publisher: WW Norton & Co
- Publication City/Country: US
- Product Form: Paperback
- Language: English
Secure
checkout
Fast Shipping
Easy returns
Gluten-free and dairy-free recipes and cookbooks abound these days, yet there has not been a great book exclusively about soups and stews. Now, James Beard Award–winning author Rebecca Wood has teamed up with food writer and recipe developer Leda Scheintaub to develop a delicious and satisfying set of recipes to fill this gap. More than 50 recipes accompanied by beautiful photographs will fill those cold winter days with tasty, nutritious delights, ranging from staples like a hearty vegetarian stock that will be the base for many other soups to exciting new possibilities like Congee Five Ways or Quinoa Hokkaido Pottage. No winter's day should be without a delicious bowl of soup, and no cook should be without a copy of The Whole Bowl.
Rebecca Wood is author of The Splendid Grain, winner of both a James Beard Award and an IACP Award. She is also known for her classic, The New Whole Foods Encyclopedia.
Leda Scheintaub is a food writer and recipe developer who once was a managing editor in the book business. She lives in Vermont.
