Herbal Soups: A Fresh from the Garden Cookbook

Front Cover
Storey Communications, 1996 - Cooking - 63 pages
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Rosemary, basil, thyme, and sage - herbs say "flavorful" in a way that no other ingredient can. But making the best use of in-season herbs can be a challenge for cooks who revel in using them in a wide range of dishes, from everyday to elegant. In Herbal Soups, Ruth Bass has assembled more than 30 enticing recipes that combine the satisfying goodness of soup with the sensual delights of herbs. The addition of flavorful, fragrant herbs can transform virtually any soup, whether cold or hot, into a gourmet delight. The recipes presented here feature a captivating array of ideas to help every cook create appealing soups in a range of flavors and consistencies - all with the simple yet elegant addition of fresh herbs.

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About the author (1996)

Besides editing Storey's Fresh from the Garden Cookbooks, Ruth Bass is also a columnist and features editor for the award-winning Massachusetts daily newspaper The Berkshire Eagle, and has written for other publications that include The Boston Globe, The Cleveland Plain Dealer, and Yankee magazine. The titles in her Fresh from the Garden Cookbooks are: Herbal Breads, Herbal Sweets, Herbal Soups, Herbal Salads, Tomatoes Love Herbs, Onions Love Herbs, Peppers Love Herbs, and Mushrooms Love Herbs. She also co-authored the book, Teen Careers with Ralph Freas, and was one of several authors for the book, Massachusetts: Recipes for All Seasons. Ruth has three children and lives with her husband in Richmond, Massachusetts.

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