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The Whole Bowl: Gluten-free, Dairy-free Soups & Stews

Rebecca Wood Leda Scheintaub



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Countryman Press Inc.
05 January 2015
Cookery for specific diets & conditions; Soups & starters; Main courses
Gluten-free and dairy-free recipes and cookbooks abound these days, yet there has not been a great book exclusively about soups and stews. Now, James Beard Award-winning author Rebecca Wood has teamed up with food writer and recipe developer Leda Scheintaub to develop a delicious and satisfying set of recipes to fill this gap. More than 50 recipes accompanied by beautiful photographs will fill those cold winter days with tasty, nutritious delights, ranging from staples like a hearty vegetarian stock that will be the base for many other soups to exciting new possibilities like Congee Five Ways or Quinoa Hokkaido Pottage. No winter's day should be without a delicious bowl of soup, and no cook should be without a copy of The Whole Bowl.
By:   Rebecca Wood, Leda Scheintaub
Imprint:   Countryman Press Inc.
Country of Publication:   United States
Dimensions:   Height: 203mm,  Width: 206mm,  Spine: 13mm
Weight:   295g
ISBN:   9781581572919
ISBN 10:   1581572913
Pages:   128
Publication Date:   05 January 2015
Audience:   General/trade ,  ELT Advanced
Format:   Paperback
Publisher's Status:   Active

Rebecca Wood is author of The Splendid Grain, winner of both a James Beard Award and an IACP Award. She is also known for her classic, The New Whole Foods Encyclopedia. Leda Scheintaub is a food writer and recipe developer who once was a managing editor in the book business. She lives in Vermont.

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