Soup is comfort in a bowl: nourishing, affordable and endlessly adaptable. But it can also be fresh, fiery, fragrant, hearty and seriously inventive. For every season, every taste and every mood, SIMMER celebrates the world’s greatest soups and stews, from time-honoured classics to brilliant twists and unexpected discoveries. From Iran to Iceland, the Caribbean to the Mediterranean and everywhere in between, this is soup without borders. Discover cooling bowls for hot days, slow-simmered stews for cold nights, delicate broths, creamy chowders, meaty classics, vibrant vegetable soups and even something sweet.Expect nostalgia, surprise and plenty of flavour, ladled up in equal measure:FRESH AND ZINGY: Bloody Mary Gazpacho, Persian ‘Matzo Ball’ SoupCREAMY AND VIBRANT: Sweetcorn Chowder, Jamaican CallalooHEARTY AND HOMELY: Proper Pea and Ham, Fake Shark’s Fin SoupSPICED AND SOUL-WARMING: Turkey Mulligatawny, Sweet Afghan Pumpkin SoupRICH AND FRAGRANT: Sweet Potato and Apricot Tagine, Chinese Braised Beef SoupPLUS: Clever finishing touches that turn a good bowl into a great one.
Soup is comfort in a bowl: nourishing, affordable and endlessly adaptable. But it can also be fresh, fiery, fragrant, hearty and seriously inventive. For every season, every taste and every mood, SIMMER celebrates the world’s greatest soups and stews, from time-honoured classics to brilliant twists and unexpected discoveries. From Iran to Iceland, the Caribbean to the Mediterranean and everywhere in between, this is soup without borders. Discover cooling bowls for hot days, slow-simmered stews for cold nights, delicate broths, creamy chowders, meaty classics, vibrant vegetable soups and even something sweet.Expect nostalgia, surprise and plenty of flavour, ladled up in equal measure:FRESH AND ZINGY: Bloody Mary Gazpacho, Persian ‘Matzo Ball’ SoupCREAMY AND VIBRANT: Sweetcorn Chowder, Jamaican CallalooHEARTY AND HOMELY: Proper Pea and Ham, Fake Shark’s Fin SoupSPICED AND SOUL-WARMING: Turkey Mulligatawny, Sweet Afghan Pumpkin SoupRICH AND FRAGRANT: Sweet Potato and Apricot Tagine, Chinese Braised Beef SoupPLUS: Clever finishing touches that turn a good bowl into a great one.
The history, and the future, of our favorite soups from across the globe. Full of nostalgia, new inventions and lots of soupy goodness.Ash Paz is Farsi for chef, but translate it literally and you get "soup maker." Ash is a particular range of soups almost unique to Iran, and their significance to Persian culture is signified by the fact that they define someones qualification as a chef i.e. if you can make ash you make the grade in the kitchen. Soup IS important. The Iranians have got it right. The first cooked food almost certainly consisted of some form of broth, and the art of cooking, and indeed eating for pleasure rather than survival, evolved globally out of the first soup and stock pots.Soup is an inexpensive, fast and tasty way to provide nutrition. Many communities and friendships have been formed over the preparation, distribution and consumption of soupas well as recipe swapping, which makes the foundations of this book by seasoned food writer Sally Butcher, proprietor, with her husband and partner Jamshid Golshan Ebrahimi, of London's favorite cafe and international food shop.
Soup is comfort in a bowl: nourishing, affordable and endlessly adaptable. But it can also be fresh, fiery, fragrant, hearty and seriously inventive. For every season, every taste and every mood, SIMMER celebrates the world’s greatest soups and stews, from time-honoured classics to brilliant twists and unexpected discoveries. From Iran to Iceland, the Caribbean to the Mediterranean and everywhere in between, this is soup without borders. Discover cooling bowls for hot days, slow-simmered stews for cold nights, delicate broths, creamy chowders, meaty classics, vibrant vegetable soups and even something sweet.Expect nostalgia, surprise and plenty of flavour, ladled up in equal measure:FRESH AND ZINGY: Bloody Mary Gazpacho, Persian ‘Matzo Ball’ SoupCREAMY AND VIBRANT: Sweetcorn Chowder, Jamaican CallalooHEARTY AND HOMELY: Proper Pea and Ham, Fake Shark’s Fin SoupSPICED AND SOUL-WARMING: Turkey Mulligatawny, Sweet Afghan Pumpkin SoupRICH AND FRAGRANT: Sweet Potato and Apricot Tagine, Chinese Braised Beef SoupPLUS: Clever finishing touches that turn a good bowl into a great one.
Soup is comfort in a bowl: nourishing, affordable and endlessly adaptable. But it can also be fresh, fiery, fragrant, hearty and seriously inventive. For every season, every taste and every mood, SIMMER celebrates the world’s greatest soups and stews, from time-honoured classics to brilliant twists and unexpected discoveries. From Iran to Iceland, the Caribbean to the Mediterranean and everywhere in between, this is soup without borders. Discover cooling bowls for hot days, slow-simmered stews for cold nights, delicate broths, creamy chowders, meaty classics, vibrant vegetable soups and even something sweet.Expect nostalgia, surprise and plenty of flavour, ladled up in equal measure:FRESH AND ZINGY: Bloody Mary Gazpacho, Persian ‘Matzo Ball’ SoupCREAMY AND VIBRANT: Sweetcorn Chowder, Jamaican CallalooHEARTY AND HOMELY: Proper Pea and Ham, Fake Shark’s Fin SoupSPICED AND SOUL-WARMING: Turkey Mulligatawny, Sweet Afghan Pumpkin SoupRICH AND FRAGRANT: Sweet Potato and Apricot Tagine, Chinese Braised Beef SoupPLUS: Clever finishing touches that turn a good bowl into a great one.
The history, and the future, of our favorite soups from across the globe. Full of nostalgia, new inventions and lots of soupy goodness.Ash Paz is Farsi for chef, but translate it literally and you get "soup maker." Ash is a particular range of soups almost unique to Iran, and their significance to Persian culture is signified by the fact that they define someones qualification as a chef i.e. if you can make ash you make the grade in the kitchen. Soup IS important. The Iranians have got it right. The first cooked food almost certainly consisted of some form of broth, and the art of cooking, and indeed eating for pleasure rather than survival, evolved globally out of the first soup and stock pots.Soup is an inexpensive, fast and tasty way to provide nutrition. Many communities and friendships have been formed over the preparation, distribution and consumption of soupas well as recipe swapping, which makes the foundations of this book by seasoned food writer Sally Butcher, proprietor, with her husband and partner Jamshid Golshan Ebrahimi, of London's favorite cafe and international food shop.