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Simmer (Seasonal Soups from Around the World)
List Price:
$36.00
| Expected release date is Nov 10th 2026 |
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Product Details
Author:
Sally Butcher, Yuki Sugiura, Jamshid Golshan Ebrahimi
Format:
Hardcover
Pages:
192
Publisher:
Interlink Publishing Group Inc (November 10, 2026)
Imprint:
Interlink Books
Release Date:
November 10, 2026
Language:
English
Audience:
General/trade
ISBN-13:
9781623715403
ISBN-10:
1623715407
Weight:
18.05oz
Dimensions:
7.5" x 9.75"
File:
Eloquence-SimonSchuster_04302026_P10025342_onix30-20260430.xml
List Price:
$36.00
Pub Discount:
65
Case Pack:
1
As low as:
$27.72
Publisher Identifier:
P-SS
Discount Code:
A
Folder:
Eloquence
Overview
The history, and the future, of our favorite soups from across the globe. Full of nostalgia, new inventions and lots of soupy goodness.
Ash Paz is Farsi for chef, but translate it literally and you get "soup maker." Ash is a particular range of soups almost unique to Iran, and their significance to Persian culture is signified by the fact that they define someone’s qualification as a chef i.e. if you can make ash you make the
grade in the kitchen. Soup IS important. The Iranians have got it right. The first cooked food almost certainly consisted of some form of broth, and the art of cooking, and indeed eating for pleasure rather than survival, evolved globally out of the first soup and stock pots.
Soup is an inexpensive, fast and tasty way to provide nutrition. Many communities and friendships have been formed over the preparation, distribution and consumption of soup—as well as recipe swapping, which makes the foundations of this book by seasoned food writer Sally Butcher, proprietor, with her husband and partner Jamshid Golshan Ebrahimi, of London's favorite cafe and international food shop.
Ash Paz is Farsi for chef, but translate it literally and you get "soup maker." Ash is a particular range of soups almost unique to Iran, and their significance to Persian culture is signified by the fact that they define someone’s qualification as a chef i.e. if you can make ash you make the
grade in the kitchen. Soup IS important. The Iranians have got it right. The first cooked food almost certainly consisted of some form of broth, and the art of cooking, and indeed eating for pleasure rather than survival, evolved globally out of the first soup and stock pots.
Soup is an inexpensive, fast and tasty way to provide nutrition. Many communities and friendships have been formed over the preparation, distribution and consumption of soup—as well as recipe swapping, which makes the foundations of this book by seasoned food writer Sally Butcher, proprietor, with her husband and partner Jamshid Golshan Ebrahimi, of London's favorite cafe and international food shop.
