Steaming tureens of savory aromatic broths conjure up memories of leaf-swept autumn days and cold winter nights. A time-honored prescription for a cold or the flu, soups have long soothed and nourished both body and spirit. After all, there's nothing more heartwarming and comforting on a chilly evening than a hot bowl of homemade soup. "Soup Classics from Custom Catering" is a road map back to the days of delicious, made-from-scratch soups. With more than fifty recipes, you're guaranteed to find the ideal soup for any occasion or event, big or small. Joan Gavagan combines wholesome ingredients and delectable spices to create timeless flavors sure to please even the most finicky eater. Her mouth-watering recipes include: Classic Minestrone Rocky and Barb's Italian Clam Chowder Rudy's Delight Frank's Cream of Peanut Italian Meatball And many more! This cookbook lovingly shows the simple joy of sharing home-made soup with friends and family.

We all know how important it is to include a variety of fruit, vegetables and grains in our daily lives, but putting that knowledge into practice is a stumbling block for many. 'The New Healthy Kitchen' series builds on the latest research into the benefits of colourful pigments in fresh fruit and vegetables.

The second part of the Impala Mrs Beeton portfolio, this volume deals exclusively with Non Sweet dishes and Hors d'Oeuvres. Mrs Beeton was the presiding genius of 19th century cookery, and her reputation lives on, undiminished, in the pages of this book - part of the Impala Victorian Series, which includes the Diamond Jubilee Edition of Mrs Beeton's Cookery Book and Peter Keene's Never Nonplussed. The back and front cover illustrations are taken from the original Diamond Jubilee Edition of Mrs Beeton's Cookery Book.

This book sets itself apart by combining all the essential elements of a great cookbook, and providing helpful, simple instructions on how to make healthy, exciting soups and salads without making another meal.

Stuffed with theme menus and time-saving recipes

Impress your guests with delicious finger food and first courses

Serving appetizers is an affordable, delicious way to entertain! This practical guide gives you over 75 foolproof recipes for making delectable bite-sized wonders that will suit any occasion – from an informal gathering to a sit-down dinner. You also get party planning tips as well as advice on experimenting with flavors and international cuisines.

The Dummies Way

• Explanations in plain English
• "Get in, get out" information
• Icons and other navigational aids
• Tear-out cheat sheet
• Top ten lists
• A dash of humor and fun

The meal-in-a-bowl brews at the Daily Soup, a Manhattan food chain, excite customer devotion. Now Leslie Kaul, the stores' executive chef, along with the owners, offer The Daily Soup Cookbook, a collection of 200 favorite recipes for soups, stews, and stocks. These straightforward formulas, drawn from a globe-spanning repertoire, will please cooks of all kinds, from beginners to the accomplished.
Organized by ingredients such as vegetables, beans, grains, and fruit, the recipes include old favorites like French Onion and Chicken Matzoh Ball soups, as well as less familiar brews such as Jamaican Pumpkin soup, Shrimp and Scallop Seviche, and Poblano Corn Chowder. In addition to a chapter devoted to chilis--Braised Pork Chili with Black Beans and Corn is a particular winner--the authors provide notes on ingredients and techniques, historical asides, and a series of tongue-in-cheek sidebars, offering, for example, the Periodic Table of Soups and Baby Names for the New Millennium ("Art E. Choke" is one).
If these digressions aren't always apt, there are always the soups, with several piece de resistance examples--Peking Duck; Lamb, Artichoke, and Rosemary Stew; and Saffron Mussel soup--guaranteed to please. A final section on stocks provides basic soup building-block information, and Things to Do with Leftover Soups offers next-day options, should any of the delicious bowls not be devoured instantly. --Arthur Boehm"

Big Bend resident rancher Hallie Stillwell has added her voice and favorite chili recipe to her friend Frank X. Tolbert's classic book, "A Bowl of Red."
Written by the late Dallas newspaper columnist and author, "A Bowl of Red" is an entertaining history of the peppery cowboy cuisine. This new printing of the book is based on Tolbert's 1972 revised edition, in which he describes the founding of the World Championship Chili Cookoff, now held annually in the ghost town of Terlingua, Texas.
Hallie Stillwell was one of the three judges at the first Terlingua cookoff, held in 1967. "We were blindfolded to sample the chili," the ninety-six-year-old writer/rancher says in her foreword. She voted for one of the milder concoctions; another judge cast his vote for a hotter version. The third judge, who was mayor of Terlingua, sampled each pot but then pronounced his taste buds paralyzed and declared the contest a tie. There's been a "rematch" in Terlingua every November since then. "I have never failed to attend," Stillwell says.
Stillwell's recipe for lean venison chili is her favorite, one she prepared in large quantities for the hungry hands at the Stillwell Ranch in the Big Bend. This new printing of the classic also features an index to other recipes in the book, such as "Beto's prison chili" and chili verde con carne (green chili). The book also includes Tolbert's tales of searching out the best cooks of Southwestern specialties like rattlesnake "stew" and jalapeno corn bread.

Superfoods are healthy, fresh ingredients and the building blocks of a delicious, balanced diet - so what better way to get the best out of them than with this selection of homemade soups! Your soup-making machine is the best possible way to harness the natural goodness in an amazing variety of tasty, nutritious soups. In this book you'll find: *Hints and tips to get the best from your soup maker *Traditional and innovative recipes, quick and easy to make *Energising and life-enhancing soups making the most of superfoods Norma Miller has personally tried and tested these 125 tasty recipes in the latest soup makers. The soups range from established favourites (sometimes with a twist), such as Butternut Soup with Toasted Pine Nuts and Chilli Pesto, Ginger Chicken and Lemon Grass Soup, Salmon and Watercress Soup, Red Curry Tomato and Mushroom Soup with Noodles; or - for something a little different - Beetroot Soup with Tamarind and Yogurt, Coconut, Lime and Fish Soup and Chilled Cucumber, Blueberry and Almond Gazpacho.

More than 150 easy, festive dip recipes. Dips with a Southwestern spin as well as appetizing flavors using fruits, vegetables, meats, poultry and seafood. Salsa and dessert dips.

Cookbook of the Year, Irish Book Awards 2018 Cookbook of the Year, Listowel Food Fair 2018 Irish Times Best Cookbooks 2018 Top Cookbooks 2018, Sunday Times Best Books of 2018, Sunday Independent Books of the Year 2018, Irish Independent 'The book exudes a love of food ... there are lots of good things to explore inside' Darina Allen, Irish Examiner In five years selling at farmers' markets and hosting dining events and pop-ups, James Kavanagh and William Murray's food business, Currabinny, has grown a huge fan-base. James and William celebrate traditional ingredients (butter, cream, sea-salt and the best of fresh and local produce), give them a modern twist, and always produce indulgent delicious dishes. The Currabinny Cookbook includes their favourite recipes. From breakfast ideas (Macroom Oatmeal with Saturn Peaches, Pomegranate & Raw Honey) to sumptuous suppers (Rustic Rye Galette with Leeks, Fennel and Goats Cheese; Slow Roasted Salmon with Blood Orange, Lemon, Fennel & Dill; Ham in Juniper & Apple Juice with Mustard Parsnip Mash and Buttered Cabbage) and sweet treats (Apple, Rosemary & Buttermilk Cake; Fresh Blueberry Pie with Lemon Curd Cream) this book is a one-stop bible of delicious, comforting and irresistible recipes. 'Has set the foodie world on fire ... it's easy to see why. Easy to make but jam-packed with flavour. We're obsessed' WellFest blog 'A handsome collection of recipes using traditional, seasonal ingredients, given a contemporary slant' Irish Times 'A lovely book of recipes' Sunday Times 'The book is a beauty to behold, packed with the best of Irish seasonal products in recipes given a novel and contemporary touch' Irish Examiner 'It's a blast to come across this sweet book of delicious home cooking' Cookbooks of 2018, John & Sally McKenna, McKennas' Guides 'Their enthusiasm and irreverence leaps from the pages just as much as their flair in the kitchen ... the book is beautiful with delicate illustrations and tempting photographs' Sunday Independent 'A delicious fusion of traditional and modern food' Irish Country Magazine 'The pair have a serious love for food ... accessible for cooks of all levels and the images are absolutely gorgeous' Food & Wine Magazine 'They've thought of everything when it comes to the cookbook, beautiful images [and] good food' Image Magazine 'The prettiest Irish cookbook this autumn' Irish Independent 'Brilliant recipes ... really lovely ... I'm definitely going to be making a lot of stuff out of it' Roisin Ingle, Irish Times 'Delicious dishes and gorgeous recipes' Stellar 'A gorgeous contemporary cookbook - full of traditional recipes with a twist' Irish Examiner 'A complete winner!' Her.ie 'The bookshelves are heaving with culinary content but one stood out from the crowd ... The Currabinny Cookbook' Irish Farmers Journal, books of the year