Soup

by Georgeanne Brennan, Chuck Williams (Editor), Bill Bettencourt (Photographer)

Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subjectfrom Soup to Pasta to Weeknighteach volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience.

Genres: Cookbooks, Cooking, Reference

112 pages, Hardcover

First published October 1, 2006

About the author

Georgeanne Brennan, born and raised in Southern California, is the author of the James Beard Award winning cookbook, The Food and Flavors of Haute Provence, and the International Association of Culinary Professionals award for her book, Aperitif, among numerous others, including her best-selling memoir, A Pig in Provence, about her years raising goats and pigs and making cheese in France in the 1970s. She’s divided her life for many years between her modest home in Provence, where she learned to make French style aperitifs, and a small farm in Winters, CA. She co-founded the pioneering seed company, Le Marche Seeds International, an important source for emerging organic market growers, in the 1980s. In the 1990s she conducted week-long Culinary Vacations in Provence. In 2014 she founded the on-line store lavierustic.com. She and her work have been featured in numerous publications including the New York Times, Food and Wine Magazine, InStyle, Vogue and many others. She has a bachelor’s degree in History and English from San Diego State University and master’s degree in History from UC San Diego.

Reviews

[Janet · Rating 4 out of 5]

I ended up purchasing this one after looking through it at the library. LOVE SOUP!

[Tintina · Rating 4 out of 5]

Lots of yummy and easy soup recipes to put my immersion blender to good use. There's even some recipes w/ only 15 min prep time. The sweet potato soup recipe came out great but was wondering why it didn't have more spices...only salt and pepper? no ginger, cumin or maybe nutmeg? i'm looking forward to trying the lentil & spinach soup and the ratatouille soup

[Catherine Woodman · Rating 3 out of 5]

This series is very well produced and the recipes do tend to work out--just not especially imainative

[Michelle · Rating 4 out of 5]

You're really going to want an immersion blender for these recipes. But who doesn't love shopping for kitchen gadgets? :)