Soup: William Sonoma Collection (Hardcover)

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ITEM# 2383896
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Details

ITEM#: 2383896

Diane Rossen Worthington is a Los Angeles-based food writer and consultant. Trained at the London Cordon Bleu and taught by James Beard, Madeleine Kamman, Giuliano Bugialli, and Jacques Pepin, she has won the prestigious James Beard Award for her work as a radio broadcaster. Worthington's cookbooks include The Cuisine of California, The Taste of Summer, The California Cook, andAmerican Bistro. She also created the recipes for Picnics and Tailgates andSnow Country Cooking in the Williams-Sonoma Outdoors series.
Soup is the original comfort food. After all, what could be more satisfying than a puree of butternut squash topped with a dollop of cream? But soup can be refreshing as well—think of a medley of spring vegetables simmered with fresh herbs.

Williams-Sonoma Collection Soup offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find inspiring soups designed to fit any occasion at any time of year—from a quick and simple meal to an enjoyable lunch in the garden. This beautifully photographed, full-color recipe collection will become an essential addition to your kitchen bookshelf.

“Just take a look through these pages, and I believe you'll be ready to take out the soup pot!”

Specs

ISBN 9780743224444
Genre COOKING / Courses & Dishes / Soups & Stews
Format Hardcover
Pages 119
Publisher Date 2001-11-01 00:00:00.0
Publisher Free Pr
Copyright Year 2001
Height 9.5 in
Wdth 8.75 in
Thickness 0.75 in
Unit weight 1.5 lb
Language English
Subtitle William Sonoma Collection
Series Name Williams-Sonoma Collection
Audience General/trade
Authors Barnhurst, Noel

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  • Most Recent

  • Ms.
    Verified Purchase

    I love these Sonoma cook books. I have a collectiion of them.

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  • Great recipes for a great price!
    Verified Purchase

    I only buy my books from overstock since they always have the best price. This is another wonderful cookbook from Williams-Sonoma. There are many photographs (a must for me) and most of the recipes are pretty simple to make. However, you do need to shop the recipes. Some ingredients are not typically on hand. I'd also recommend getting an immersion blender for blending soups in the pot for professional results. I highly recommend this cookbook!

    Read More

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This product is not yet released, and is expected to ship on Nov. 1, 2001.

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