Description
Product Description
Winner of the James Beard Foundation Book of the Year, Healthy Focus: delicious recipes for vegetarian soups from the author of “the most influential cookbooks in the history of modern vegetarian cuisine” (Chicago Sun-Times). 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. line art
From Publishers Weekly
With its title and a kitschy illustrated bright cover with hand-drawn lettering, along with all vegetarian recipes, it's hard not to think the blandly healthy vibe of the 1970s, but Thomas (of the Vegetarian Epicure cookbooks) presents 160 new and enticing recipes that may just charm even a die-hard carnivore. Soups are organized by season and range from hearty selections like rustic leek and potato, and minestrone for a crowd, to lighter summer options including tomato and fennel soup with blood orange and sweet corn. A deconstructed hummus soup, along with pickle soup, make the collection anything but tired. Inspired by a temporary housing move that included a kitchen less than seven feet wide, the author knows what it takes to make a recipe manageable and doesn't skimp on advice when it comes to time- and space-saving tips like freezing, doubling and garnishing. Recipes for breads, dips and spreads, salads and a collection of desserts, as well as sample menus at the start of each chapter, make it easy to plan a full meal.
(Sept.)
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Review
"Thomas (of the
Vegetarian Epicure cookbooks) presents 160 new and enticing recipes that may just charm even a die-hard carnivore."
―
Publishers Weekly
"Anna Thomas is a visionary, pure and simple. She opened our eyes and enlightened our palates―and a new world of garden-based eating began to unfold for a generation and beyond. In her latest book,
Love Soup, Anna is as present as ever--consistent in her passion, skill, and pure delight. This book makes me want to run to my kitchen and get lost in her soups."
―
Mollie Katzen, author of The Moosewood Cookbook
"Anna Thomas is back with her most inspirational cookbook to date."
―
Project Foodie
"
Love Soup is a must companion for everyone with a vegetable garden, or a kitchen (this means everybody)."
―
Margaret Roach, A Way to Garden.com
"Every page is a new original soup that I want to try. This is a fantastic book... a great resource."
―
Macheesmo.com
About the Author
Anna Thomas wrote
The Vegetarian Epicure in 1973, which transformed the landscape of American cooking. She is also the author of the James Beard Award–winning cookbook
Love Soup, and, most recently,
Vegan, Vegetarian, Omnivore. She lives in Los Angeles and Ojai, California.