The traditional bowl of soup gets a healthy spin in The Whole Bowl by Rebecca Wood and Leda Scheintaub. ($16.95, 118 pp).Focusing on gluten- and dairy-free ingredients, this cookbook contains stews, soups and accompaniments that speak to a variety of taste, from comfort food to specific health purposes. Recipes include Nettle Soup with Poached Eggs, Buffalo Chili, Mahi Mahi Moqueca, and Minty Avocado and Tomatillo Soup. This book also contains several helpful sidebars to help cooks prepare and select ingredients properly—from how to cook soba noodles to altering recipes to create texture.
The Countryman Press, 500 Fifth Ave., 6th Fl. New York, NY, 10110, www.countrymanpress.com
Published by WholeFoods Magazine Online, 2/18/2015
