Soups and Stews for Fall and

With ninety delicious kitchen-tested recipes ranging from standard soups to those of a more adventurous nature, this inspiring collection is an essential tool for busy families and for aspiring gourmet chefs. Fosburgh offers easy-to-follow recipes using ingredients and equipment most people already have in their kitchens. Southerners will delight in the recipes Fosburgh has included from her childhood in the deep South (Black-Eyed Pea Soup, Old-Fashioned Oyster Stew) and Northerners will relish the abundant hearty fare that goes hand-in-glove with cold outdoors, warm rooms, woodpiles and blazing fires. Fosburgh also includes her lively versions of such international favorites as Mulligatawny, Mixed-Up Minestrone, Bouillabaisse Blast and Veggie Oriental. Readers short on time will appreciate the author's suggestions for short cuts to take without compromising flavor and her innovative uses of precious leftovers. Especially with parents in mind, the author advises on how to adjust certain soups to please young—and perhaps fussy— palates! With chapters organized by ingredients, this fun and fabulous cookbook offers meat, legume, seafood and vegetable-based soups, fruit hints, cooking tips and techniques, meal planning ideas and basic stocks. This is an informative, easy-to-use and delightful addition to the cookbook shelf.