Audience:General / adult
Dimensions:9.19in x 7.75 x 1.11 in | 2.19 lb
Page Count:352 pages
The US fresh soup market is worth more than $200M annually (Source: foodnavigator-usa.com/). This book supports the rising popularity of “fresh” soup because it encourages people to cook their own instead of buying premade soups.
The hashtag #soup has more than 6M hits on Instagram.
Cooking soup is a great way to use up leftovers and is a method of cooking that supports the growing consciousness surrounding food waste. Many high-profile chefs such as Dan Barber, who set up a pop-up restaurant in Selfridges in 2017 that cooked only food that would have otherwise been thrown away, are advocates of less food waste.
Dieters often use soup as a way to reduce their calorie intake, and “souping” has overtaken “juicing,” helped by celebrities such as Kate Hudson and Gwyneth Paltrow, who have previously completed soup diets.
The wide variety of recipes caters to those looking for healthy soup recipes as well as those searching for something more substantial.
The 200 recipes allow the book to fall between those books that are limited by a particular concept (for example, Clean Soups; Ten Speed Press, 2016) and those that have too many recipes and as a result produce bizarre combinations (such as Soup of the Day; Weldon Owen, 2016).
The US soup market size had an estimated value of $6.8 billion in 2016. A growing demand for organic soups owing to increasing awareness regarding health and wellness is also expected to have a positive impact on the industry. Again, this book will be useful to those consumers driving the growth of cooking soups at home using organic and fresh ingredients.
Features recipes from notable supporters of organic growing including Monty Don, Allegra McEvedy, Raymond Blanc, Sarah Raven, Sean Hill, and Dan Barber.
Includes 200 tried-and-true recipes organized by season and main ingredients.
Every recipe is illustrated and tells you whether it is suitable to freeze.
Gives basic recipes for stock as well as key soup-preparation techniques.
What’s different about this edition?
Approximately 40 recipes that do not currently have photography will be given new, beautiful images so that all recipes are now illustrated.
To accommodate the new photography, some nonessential material from places such as the Techniques chapter will be removed.
This 2019 edition will be given a new book jacket with a fresh, contemporary look.