The Whole Bowl

Gluten-free and dairy-free recipes and cookbooks abound these days, yet there’s 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.

About the Author

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.