Soup for Every Body: Low-Carb, High-Protein, Vegetarian and More by Joanna Pruess, Lauren Braun |, Paperback | Barnes & Noble
Soup for Every Body: Low-Carb, High-Protein, Vegetarian and More

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

by Joanna Pruess, Lauren Braun
     
 

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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.

Overview

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.

Editorial Reviews

From the Publisher
"Joanna Pruess has the highest standards and, best of all, exceptional taste about what's delicious. Count on it that these soups will make you happy."—Faith Middleton, WNPR's Food Schmooze "No cookbook was ever better named than Soup for Every Body. It is impossible for anyone not to find dozens of recipes to add to one's favorites—and anyone specifically concerned about any and all aspects of nutrition will find this book indispensable."—John Mariani, Esquire Magazine"The number of ingredients is modest, the techniques easy, but the combinations sophisticated...attention to nutrition and simple but imaginative recipes make this book a good choice for both fancy and everyday cooking."—Cookbook Digest

Product Details

ISBN-13:
9781592289073
Publisher:
Rowman & Littlefield Publishers, Inc.
Publication date:
10/01/2006
Pages:
176
Product dimensions:
8.50(w) x 8.50(h) x 0.62(d)

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Read an Excerpt

This thick, lemony chicken soup, a classic Greek dish, takes a minimum of effort. My version is slightly rustic and more colorful than some because I leave the minced carrot, onion, and celery in the stock rather than strain them out. Use fresh lemon juice—it makes a difference. As with all egg-thickened sauces and soups, be careful not to let the soup come to a boil or the eggs will curdle.
• Low-Carb: Omit the rice.
• High Protein: Double the amount of chicken.
• Vegetarian: Use vegetarian broth and replace the chicken with tofu.

Meet the Author

Joanna Pruess has written for the food column of The New York Times Magazine, Food & Wine, Food Arts, Saveur, and The Washington Post. She lives in the Bronx, NY, with her husband, Bob Lape, WCBS and Crain’s New York restaurant critic. Lauren Braun, a registered dietitian, began Nutritional Lifestyle Designs in Miami, Florida, more than a decade ago.

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