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Posted December 6, 2000
I have had this book for more than 10 years and it is my favorite. It is my soup-making bible. All the recipes are broken into fat content, carbs, protein, etc. making it easy to convert to Weight Watchers points or Atkins, or even the Zone formats. This nutritional breakdown helps the weight-concious chef make informed choices of what to make. P.S. On the soups, feel free to add a little sherry or port to them to boost and enhance flavor essence. Try the Mushroom Barley soup - it is not creamy, but a stock base - great on cold nights - add Tawny Port or some other for great boost!!! My French neighbor could not get enough !!! The lentil and minestrones are great as well. Got to go now - getting hungry ;-) MargaretWas this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.