New Flavors for Soups: Classic Recipes Redefined (Williams-Sonoma New Flavors)

Creating delicious and exciting soups is simple: Begin with fresh ingredients, use full-flavored stocks, and add vibrant, international seasonings, and you have a whole new way of thinking about this comforting food. The forty-four recipes in this book are inspired by familiar favorites, but they're elevated to new levels by the addition of seasonal produce, bold global flavorings, and simple, but high-impact, cooking methods. Whether its a broth-based soup, a creamy vegetable purée, a hearty poultry-based bowlful, or a thick, rich stew, each recipe explains how and why the innovative ingredient pairings work together to create enticing new tastes. Dozens of full-color photographs show each finished soup as well as an array of flavorful ingredients that will reinvigorate your cooking. With this book as your guide, you can transform even the humblest of soups into a memorable meal.

Embellished with high-impact global seasonings, classic soups are enlivened by enticing new tastes.

Chuck Williams, general editor, has helped to revolutionize cooking in America. He opened his first Williams-Sonoma store in 1956 in the town of Sonoma, later moving it to San Francisco. There are now more than 250 stores in the U.S., and the companys catalog boasts a circulation of 45 million.

Adam Ried, author, the cooking columnist for the Boston Globe Magazine and the equipment specialist on the Americas Test Kitchen and Cooks Country television shows. His work has also appeared in Gourmet, Fine Cooking, and Cooks Illustrated. He lives in Cambridge, Massachusetts.

Kate Sears, photographer, is a New York City–based food and travel photographer. She is a contributor to Martha Stewart Living and O, The Oprah Magazine. Her book projects include Jasper Whites The Summer Shack Cookbook and Williams-Sonoma New Flavors for Vegetables and New Flavors for Salads.