From: Soups and Stews

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Discover a new world of soups

In every culture, climate and cuisine, a bowl of soup is something enjoyed by all. A filling and nourishing meal, that can be made out of almost anything, from larder scraps, to the wealth of your autumn harvest. Take a deep dive into soup with these four wonderful soup-centric books.

Soup

Soup

Barbara Kafka

In this stunningly rich and wide-ranging book, Barbara Kafka gives soup a new vitality, she said "I learned from my maternal grandmother, that a pot of soup is warmth and welcome for family and friends alike". There are nearly three hundred recipes from all over the world--some traditional, some newly minted, many so simple they require no cooking at all, each of them very much a part of our spiritual and emotional lives.
Seasonal Soups

Seasonal Soups

Fraser Reid

Dundee, Scotland-based greengrocer Fraser Reid’s book was inspired by the 'soup bags' he started selling in his shop to encourage customers to eat seasonally. He provided ingredients and a foolproof recipe, which developed into this comforting cookbook. From January’s Sweet Potato, Tomato and Roasted Garlic Soup all the way through to December’s Chestnut, Carrot and Thyme. Super.
Soups and Stews

Soups and Stews

The Editors of Saveur

Few things can make people as happy as a great bowl of soup, believe Saveur’s editors, and the recipes in this collection are a strong argument in support. The soups and stews are as wide-ranging as you’d expect from Saveur, including the likes of Icelandic Langoustine Soup, Hyderabadi-style Dal and Senegalese Peanut & Chicken Stew.
Soups

Soups

Le Cordon Bleu

Soups and broths are not necessarily winter dishes to be eaten by the fire, they can be a delicacy, to taste before a refined meal. You will find the right soup for every occasion: from the traditional Italian minestrone, to the velvety pumpkin soup, to the refreshing gazpacho.

Recently added cookbooks

Recipe of the Day

Recipe of the Day

Millionaire’s Shortbread

The Chefs' Knowledge: The modern culinary repertoire

Helen Vass

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"There’s billionaire’s shortbread now but you can ignore that. The millionaire’s will do just fine. It is a standard fixture in packets on trains and in high street coffee chains. The marriage of shortbread with chocolate-covered caramel is the perfect sweet fix to have with coffee or tea. It’s origins aren’t clear some have it coming from Australia, some from Scotland but what is sure is that it is hugely popular." Chandos Elletson

Author spotlight

Michał Korkosz

Michał Korkosz

Michal Korkosz is a Polish-born chef, food writer, blogger, food photographer and author of two cookbooks, Fresh From Poland and Polish'd. His work celebrates and documents Polish food, his love of cake and croissants, and features his stunning food photography. He won the 2017 Saveur Blog award for best food photography at just 19.

Zarela Martínez

Zarela Martínez

Zarela Martinez ran her eponymous New York City restaurant between 1987 and 2011, and has worked in television and written several books, all of which celebrate the history, culture and food of her native Mexico. She was inducted into the Who's Who of of Food and Beverage in America is 2013. Her podcast Cooking Mexican Food from A to Z can be found on the Heritage Radio Network.

Mark Studley

Mark Studley

Mark Studley is a private chef specialising in fun food. He was named Cookbook Writer of the Year 2023 by yhangry, for his debut Dirty: Dirty Food for your Filthy Chops. His fuss-free recipes are aimed at anyone who wants to have indulgent fun cooking and eating.

Features & Stories

Author profile: Mark Studley (author of Dirty)

Author profile: Mark Studley (author of Dirty)

Mark Studley is a self-taught chef whose over-the-top burgers and street food have won many fans (and awards). He stumbled into the business almost by chance “I got fed up with paying money for rubbish food. I thought I could do it better”, and opened the Cow N Bun burger bar in Somerset. He now works as a private chef, and Dirty is his first cookbook. The book won private chef platform YHangry’s cookbook of the year award in 2022. ckbk co-founder Matt Cockerill spoke to the chef to understand the dirty ethos.