Joanna Pruess has written for the food column of The New York Times Magazine, Food & Wine, Food Arts, Saveur, and The Washington Post. She lives in the Bronx, NY, with her husband, Bob Lape, WCBS and Crains New York restaurant critic.
Lauren Braun, a registered dietitian, began Nutritional Lifestyle Designs in Miami, Florida, more than a decade ago.
Delicious soup is satisfying, simple to make, and as versatile as can be. With a couple chops of a knife or pulses in a food processor, a little of this and of that-vegetables, herbs, chicken or leftovers, along with some liquid- becomes a whole meal, an appetizer, or even a dessert. Add or subtract some key ingredients and you can create a soup that fits everyone's tastes and diets-often from the same pot!
To make good soups, says Joanna Pruess, you simply need to love them. This unique collection of recipes includes her favorites, from Mighty Minestrone to Curried Mango Soup with Lobster. Readers will adore her Hearty Roasted Onion Soup with Parmesan Crostini, Thai Curried Chicken Soup, Shrimp and Sausage Gumbo, and Broccoli Almond Soup. She includes tempting garnishes to serve with these delicious creations, such as Parmesan-Black Pepper Wafers and Chili-Crusted Pumpkin Seeds, as well as a chapter of basic stock recipes, including suggestions on how to improve store-bought products.
The recipes come with variations to make them appropriate for the Atkins and other low-carbohydrate diets, high-protein or low-fat diets, and for vegans and vegetarians. Gorgeous photographs, easy-to-follow techniques, and a unique, flexible approach to cooking for special diets make this a must-have cookbook.