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.
Publisher: WW Norton & Co
Number of pages: 128
Weight: 300 g
Dimensions: 203 x 206 x 13 mm
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