I love the Vegetarian Epicure—it’s still one of my favorite cookbooks. This new one, all soups, any time, any season, is wonderful and the 160 enticing recipes may charm even a die-hard carnivore. She also has recipes for breads, dips and spreads, salads and a collection of desserts, as well as sample menus at the start of each chapter that make it easy to plan a full meal. Before it gets too hot again, try some cool weather soups; perfect to keep in the fridge and warm up for lunch or dinner. - Gayle— From Cookbooks (page 1)
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.
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.
Love Soup is a wonder…a must companion for everyone with a vegetable garden, or a kitchen (this means everybody).
— Margaret Roach
Anna has a way of making food accessible and comfortable while keeping it ethnically real…Her warmth infuses the food, and her intuitive cooking talent is generous, not at all precious. The result? Anyone can, and will want to, make her recipes easily, happily, and with confidence. This book is great.
— Mollie Katzen