Soup for Every Body: Low-Carb, High-Protein, Vegetarian, and More

by Joanna Pruess

Paperback, 2006

Status

Call number

Soups, Stews, Casseroles -- PRU

Call number

Soups, Stews, Casseroles -- PRU

Tags

Soups/Stews/Casseroles

Publication

Lyons Press (2006), Paperback, 176 pages

Description

This collection takes a unique, flexible approach to soup making, with variations that make the recipes appropriate for low-carbohydrate, high-protein, lowfat, vegan, and vegetarian diets. Gorgeous full-color photographs and easy-to-follow techniques, make this a must-have.

Subjects

Soups

Physical description

176 p.; 8.56 inches

Similar in this library

Alton Brown's Gear for Your Kitchen by Alton Brown
Small Plates: Appetizers as Meals by Marguerite Henderson
The Greens Cookbook: Extraordinary Vegetarian Cuisine From The Celebrated Restaurant by Deborah Madison
How To Cook Everything: Simple Recipes for Great Food by Mark Bittman
How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman
32 more
The Miso Book: The Art of Cooking With Miso by Jan Belleme
The New Moosewood Cookbook (Mollie Katzen's Classic Cooking) by Mollie Katzen
100 ways to be pasta : perfect pasta recipes from Gangivecchio by Wanda Tornabene
Simply Shellfish: Quick and Easy Recipes for Shrimp, Crab, Scallops, Clams, Mussels, Oysters, Lobster, Squid, and Sides by Leslie Glover Pendleton
Soup of the Day: 150 Sustaining Recipes for Soup and Accompaniments to Make a Meal by Lydie Marshall
A Beautiful Bowl of Soup: The Best Vegetarian Recipes by Paulette Mitchell
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day by Moosewood Collective
Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras by Moosewood Collective
Cristina's Tuscan Table by Cristina Cook
Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals by Moosewood Collective
Canyon Ranch: Nourish: Indulgently Healthy Cuisine by Scott Uehlein
Moosewood Restaurant New Classics by Moosewood Collective
The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life by Sam Beall
High Flavor, Low Labor: Reinventing Weeknight Cooking by J. M. Hirsch
Salt to Taste: The Key to Confident, Delicious Cooking by Marco Canora
Plenty: Vibrant Recipes from London's Ottolenghi by Yotam Ottolenghi
Fiesta On the Grill by Daniel Hoyer
The New Laurel's Kitchen by Laurel Robertson
Ottolenghi: The Cookbook by Yotam Ottolenghi
Fresh: The Ultimate Live-Food Cookbook by Sergei Boutenko
Asian Grilling: 85 Satay, Kebabs, Skewers and Other Asian-Inspired Recipes for Your Barbecue by Su-mei Yu
The New Enchanted Broccoli Forest (Mollie Katzen's Classic Cooking) by Mollie Katzen
Laurel's Kitchen: A Handbook for Vegetarian Cookery and Nutrition by Laurel Robertson
Keep It Seasonal: Soups, Salads, and Sandwiches by Annie Wayte
The art of Indian vegetarian cooking : Lord Krishna's cuisine by Yamuna Devi
Passionate Vegetarian by Crescent Dragonwagon
Dean & DeLuca: The Food and Wine Cookbook by Jeff Morgan
Mother's Best: Comfort Food That Takes You Home Again by Lisa Schroeder
Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa by Deborah Szekely
Falling Off the Bone by Jean Anderson
Jamlady Cookbook, The by Beverly Ellen Schoonmaker Alfeld
Fields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant by Annie Somerville

More

Amazon.comLibraryThing
Page: 0.1181 seconds