A former caterer, Simonds answers questions such as how to simmer a sumptuous stock, what the essential ingredients for creamy chowder are, and how to build layers of flavor in a stew. She stresses that soups are best when made with the freshest ingredients from local producers.

Binding Type: Paperback
Publisher: Down East Books
Published: 07/31/2007
ISBN: 9780892727384
Pages: 112
Weight: 0.81lbs
Size: 8.93h x 7.53w x 0.35d

Review Citations: Library Journal 09/10/2007