September 27, 2011
As the days get shorter and the weather gets colder, there are few meals as comforting as a big bowl of soup. However, many commercial canned soups are full of sodium and processed foods. Making soups from scratch is an easy way to enjoy soothing, seasonal flavours while keeping track of what’s going into your body.
After years of travelling and sampling food all over the world, kosher foods expert Pam Reiss decided to write a cookbook that fused the warm comfort of her baba’s soups with the exotic flavours she had discovered. In this updated edition of Soup: A Kosher Collection, Pam has added 20 new soups, full-colour photos, and nutritional information for every recipe.
Let me know if I can send you a copy!
Best,
Debby de Groot