The ultimate little book of soup with essential recipes from today's top chefs including Jamie Oliver, Rick Stein, Delia Smith, Gary Rhodes and Hugh Fearnley- Whittingstall.

 There are few foods that make us feel as good as soup. Warming, soothing, restorative and one of the tastiest things you can make, soup has a special place in the culinary world. In this perfect gift book version of the highly successful 'Soup Kitchen', 25 of the most indispensable recipes from some of the world's greatest chefs and food writers provide soups for every whim and occasion. The three sections cover soups categorised by their basic ingredients; vegetables, meat and pulses & pasta. So whether it's a hearty soup for a cold night, or a smart soup for an interesting starter, this core collection has an answer for everything. Beautifully presented and headed up by Hugh Fearnley-Whittingstall, the book also contributes royalties to homeless charities such as the Salvation Army and Centrepoint. Encouraging the use of fresh, seasonal ingredients, this one little book has the perfect mixture of inspired ideas, quirky presentation and expertise.

Little Book of Soup (Text Only)

"Call me power-crazed, but I'm trying to change your life here. The object of the exercise is to persuade you to eat more vegetables. Many more vegetables. And I hope to do so not by shouting from a soapbox, but through sheer temptation..."

River Cottage - Veg Everyday!

For too long Britain has failed to celebrate its culinary heritage. But from the introduction of borage to the British Isles by the Romans to the nation's love-hate relationship with Marmite, Britain has always played host to an astonishing range of gustatory traditions.

 This delightful compendium of Britain's traditional regional foods combines fascinating local history about the origins of some of our most distinctive and curious foodstuffs with a celebration of the ways in which the most humble cut of meat can embody culinary traditions stretching back through the ages.

 Far from the bland and stodgy board usually associated with British cuisine, 'The Taste of Britain' reveals a culinary portrait of remarkable wealth and character - from Fat Rascals to Fidget Pie, Cornish pasties to Chelsea buns, and Bedfordshire Clangers to Bath Chaps. Entries have been carefully selected on the grounds that they have been produced in one place for more than three generations, and many for much longer: more than merely a history of food, this is a tribute to a Britain that predates the supermarket era and evokes traditions that date back hundreds of years. Sussex cattle, for example, are mentioned in the Doomsday Book of 1086, while Shakespeare described an early forerunner of the Cockney favourite, jellied eels, in 'King Lear'.

 In range, warmth and enthusiasm, 'The Taste of Britain' is a book for absolutely everyone from the 'foodie' connoisseur interested in the origins of the Careless Gooseberry to the culinary neophyte for whom each entry provides a delightful potted history of taste, industry and tradition.

The Taste of Britain

Je refuse de manger un œuf au plat si le blanc est encore coulant ou transparent. Je ne peux vraiment pas le faire. Je dois toujours le retourner.

Je suis un hôte généreux, mais je suis un invité difficile et interférant. Quand je me rends dans les maisons des autres et qu'ils cuisinent, je leur dis toujours quoi faire.

Les chauffeurs de taxi sont ceux qui me portent le plus d'attention. Ils semblent être dans River Cottage et rêvent de déménager dans le pays, donc j'ai discuté avec eux.

Je ne suis pas génial dans la maison, je suis assez inutile. Je fais de petits morceaux, mais je n'ai jamais tout à fait fini de ranger - je vais commencer, mais je laisserai les choses non lavées dans l'évier. Il est connu pour irriter quelque peu les gens.

Certaines personnes sont nerveuses à l'idée de cuisiner pour moi, d'autres deviennent extrêmement irritées par mon interférences.

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