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The Best Soups in the World
by Clifford A Wright
ISBN-10: 0470180528
ISBN-13: 9780470180525
ISBN-13: 9780470180525
Region: USA
Publisher: Wiley
Publication Date: December, 2009
Publishers Information
About The Best Soups in the World
Publisher Web Link: http://www.wiley.com/
The ultimate soup cookbook-from James Beard Cookbook of the Year award-winning author Clifford Wright
Soup is an affordable, popular dish the world over. In The Best Soups in the World, renowned food scholar and cookbook author Clifford Wright compiles the globe’s most delicious soups into a single collection, exploring the history and cultural significance of each recipe along the way.
Perfect for cooks at any level of experience, the book includes traditional American and thrilling international flavors alike-from Old-Fashioned Chicken Noodle to Thai Mushroom and Chile to Mexican Roasted Poblano and Three Cheese to Tuscan White Bean.
- A great value-features 300 recipes in an affordable, beautiful paperback format
- Clifford Wright is a highly-respected cookbook author who has won the James Beard Cookbook of the Year Award and the James Beard Award for Best Writing on Food
- The perfect soup cookbook for anyone who loved Wright’s highly acclaimed casseroles cookbook Bake Until Bubbly
The Best Soups in the World presents exciting, enticing, easy-to-prepare recipes using common, easy-to-find ingredients-perfect for budget-conscious cooks whose tastes know no boundaries. (http://www.wiley.com/)
Author Information
About Clifford A Wright
Author Web Link: http://www.cliffordawright.com/
Clifford A. Wright won the James Beard/KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast (William Morrow), which was also a finalist for the International Association of Culinary Professionals’ (IACP) cookbook of the year award that same year. He is the author of fourteen books, twelve of which are cookbooks, including his latest The Best Soups in the World. Wright’s articles on food and cuisine have appeared in Gourmet, Bon Appetit, Food and Wine, Saveur, and other magazines. He is a contributing editor to ZesterDaily.Com. As an independent researcher, Wright wrote the food entries for Columbia University’s Encyclopedia of the Modern Middle East and has published scholarly articles on food in peer-reviewed journals such as Al-Masaq: Islam and the Medieval Mediterranean, Food and Foodways, and Gastronomica. Wright has also lectured on food at the Center for European Studies at Harvard University, Boston University, Georgetown University, Davidson College in North Carolina, Loyola Marymount University, South Dakota State University, University of California at Santa Barbara, and the Culinary Institute of America among other institutions. As a cooking teacher he has taught cooking classes at the Central Market cooking schools in Texas, the Rhode Island School of Design, Institute for Culinary Education in New York, Sur la Table and other cooking schools around the United States. In 2009 he launched the Venice Cooking School with Martha Rose Shulman in Venice, California. (http://www.cliffordawright.com/)
