04-03-2015, 03:44 AM
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Overview: A compendium of delicious soup and stew recipes that just happen to be gluten- and dairy-free.
From Julia Child Award–winning author Rebecca Wood and food writer Leda
Scheintaub, The Whole Bowl offers soups and stews using real food
ingredients both familiar and new to restore, nourish, and heal the
body. The two authors share a philosophy about the deep nurturing power
of real, wholesome food that translates into delicious everyday meals
you’ll thrive on. There’s something for everyone, whether you’re a
die-hard meat-and-potatoes person, a vegan, or somewhere in between.
Gluten-free and dairy-free cookbooks abound these days, yet there’s not
been a great book exclusively about soups and stews. Now, this
satisfying book of recipes accompanied by gorgeous photos fills this
gap. Some of the dishes have a targeted healing mission, such as Cold
Quell Soup, packed with pungent mustard greens. Others are comfort food
fare, such as Easy Chicken Soup and Slow-Cooker Pork Tinga. A love for
Asian food is evident, with recipes including Soba in a Basket and
Mulligatawny Soup. Many are complete meals in a bowl, while others can
easily be expanded to feed a family. Soup accompaniments like cashew
sour cream, amaranth flatbread, and cornbread complete the picture.
With helpful sidebars on everything from how to cook soba noodles to the
nutritional benefits of bone broth, this book is a wonderful
introduction to the world of traditional foods in the form of a cozy
bowl of soup.
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