Soups: 100 Recipes from Classic to Contemporary

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Discover exciting new creations alongside classics you will want to come back to again and again. Learn how to enrich your soups with homemade stocks and make use of a vast range of ingredients, from pantry staples such as rice, pasta, noodles and beans to the freshest meat and seafood, vegetables and herbs. Whether you want a simple midweek meal or a dinner party winner, Soups has a recipe to suit. Bettina Jenkins has spent many years inspiring people with her passion for food and cooking. She has worked in restaurant kitchens and for in-house catering. As a home economist, Bettina has lectured to the public, and developed and tested endless recipes. Previously head of the Sydney Seafood School at the Sydney Seafood Markets, she has appeared on radio and in print. She has also written The Complete Seafood Cookbook and Sauces and Marinades.

k.A.