The Waldorf School Book of Soups

Author: Marsha Post
Publisher: SteinerBooks
ISBN: 1621511545
Category : Cooking
Languages : en
Pages : 137

Book Description
3 selected lectures by Rudolf Steiner This is one of those books that can change your life. Radical, thought-provoking, and indeed mind-boggling, it leads to a completely new way of looking at what it means to be human--a spiritual being in a universe that itself is not just physical, but psychic and spiritual as well. These three previously untranslated lectures are a masterly introduction to what Rudolf Steiner means by "Anthroposophy." They explain why Steiner describes this path--which means literally "the wisdom of the human being"--as one that "unites what is spiritual in the human being with what is spiritual in the universe." Steiner begins by describing what happens when we die. He shows the relationship between our physical life on Earth and the etheric, astral, and spiritual life of the cosmos. He also explains how physical lives are completely interwoven with cosmic existence, and how the "missing links" in evolution are spiritual in nature. Steiner then demonstrates what he calls the "dilettantism" and "soullessness" of mainstream psychology. He points out that, since the second half of the nineteenth century, the idea of the soul has been lost and that, consequently, understanding of our inner lives is without a sure foundation. A very different view emerges, however, from a truly spiritual perspective. In the third lecture, Steiner takes as his guide our three states of being--waking, dreaming, and sleeping. He describes in detail what happens in these three states and how each is bound up with our lives as physical, psychic, and spiritual beings. With the profound insights in this book, the world becomes a much larger, richer, and more exciting place to live.

The Waldorf Kindergarten Snack Book

Author: Lisa Hildreth
Publisher: SteinerBooks
ISBN: 1621511553
Category : Cooking
Languages : en
Pages : 99

Book Description
"We recognize that we have moved into a new globalism: that the world is one, economically and geopolitically; and that futurists extol the possibilities opened up by the new complex of silicon-based electronic interactive networks. Yet, at the same time, our thinking about who we are and what we are capable of as human beings remains pitifully inadequate and largely determined by nineteenth-century models. Thus, all talk of 'family values,' of 'virtues,' of new forms of collaboration and cooperation tends either to miss the point for to reinforce the most regressive aspects of our technology." ("Spirituality and Social Renewal series introduction) How can we foster the development of initiatives? How can enterprises such as community projects, schools, farms, and businesses be established in the best possible ways? How can we work as equals, sharing responsibilities and encouraging one another in our development while offering the highest-quality product or service? Vision in Action is a workbook for all who are involved in social creation--collaborative actions that can influence the social environment within which we live and where our ideas and actions can make a difference. This volume is a user-friendly, hands-on guide for developing healthy small organizations--ones with soul and spirit.

The Complete Book of Soups and Stews

Author: Bernard Clayton, Jr.
Publisher: Simon and Schuster
ISBN: 0671438646
Category : Soups
Languages : en
Pages : 450

Book Description
Bernard Clayton, Jr.'s, first book, "The Complete Book of Breads," won the coveted Tastemaker cookbook award and was praised by Craig Claiborne as perhaps the best book on the subject in the English language. Of Clayton's "The Complete Book of Pastry," which also received a Tastemaker award, Claiborne said: "One of the most important cookbooks of this year if not this decade." Now this highly respected author turns his attention to soups and stews. From his travels around the world, Clayton has put together an eclectic collection of 250 soup recipes and 50 stew recipes, adding to the clear instructions personal anecdotes and historical background throughout. He covers a wide range of soups, from Asparagus-and-Crab to Peach-Buttermilk. American classics such as New England Chowder, Burgoo and U.S. Senate Bean Soup share the spotlight with such international gems as Japanese "Shabu-Shabu," Nigerian Peanut Soup and Scottish Cock-a-Leekie Soup. After a thorough discussion of the many kinds of stocks, from Brown Stock to Vegetable Stock, Mr. Clayton includes, for those of us who are lazy, the pros and cons of homemade versus storebought stock, along with tricks and tips to improve the later. With recipes that are well written and easy to follow, Clayton shows that soup-making is neither time-consuming nor difficult, and in any case is well worth the effort.

The Soup Book

Author: Louis P. De Gouy
Publisher: Courier Dover Publications
ISBN: 0486826945
Category : Cooking
Languages : en
Pages : 436

Book Description
Thick and thin, hot and cold, complex and simple — here are soups for every appetite and occasion. A master chef and co-founder of Gourmet magazine presents more than 700 outstanding recipes for bisques, chowders, consommés, and other soups

The Culinary Institute of America Book of Soups

Author: Mary Deirdre Donovan
Publisher: Lebhar-Friedman
ISBN:
Category : Cooking
Languages : en
Pages : 232

Book Description
For the first time, the world-renowned Culinary Institute of America has selected more than 100 recipes for its most delicious soups, creating a cookbook to rival all cookbooks.

Vegetable Soups from Deborah Madison's Kitchen

Author: Deborah Madison
Publisher: Ten Speed Press
ISBN: 0307956199
Category : Cooking
Languages : en
Pages : 542

Book Description
In Vegetable Soups from Deborah Madison’s Kitchen, America’s favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long. Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals. Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce–from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn’t available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa. Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear “croutons” and souffléd cheese toasts, this friendly soup lover's guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.

The Cook Book

Author: Oscar Tschirky
Publisher:
ISBN: 9781343612389
Category :
Languages : en
Pages :

Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Soup

Author: Derek Bissonnette
Publisher: Cider Mill Press
ISBN: 1400252032
Category : Cooking
Languages : en
Pages : 801

Book Description
Go way beyond the basics with this gorgeous chef’s compendium of delicious, satisfying soups and stews! Snap out of your same old soup and stew recipe routine with hundreds of new and exciting takes on the classics—and some creative concoctions that will surely become family favorites. Inspired by both his home state of Maine and global cuisines, Chef Derek Bissonnette’s Soup features: 300+ Easy-to-Follow Recipes that will guide you to remarkable results Mouth-Watering Photography and detailed illustrations that walk you through culinary tools and techniques Recipes for all Palates – it doesn’t matter if you’re an omnivore, gluten-free, vegetarian, or vegan Family-Friendly Recipes designed to be ready in 30 minutes or less 20+ Chilled and Dessert Soups A Comprehensive History of Soup Whether you are planning a casual family dinner, or a formal dinner for 20—this cookbook will help elevate your soups.

Soup

Author: Barbara Kafka
Publisher: Artisan Books
ISBN: 9781579651251
Category : Cooking
Languages : en
Pages : 504

Book Description
Gathers recipes for soups featuring vegetables, poultry, meat, peas, beans, and seafood, and offers advice on making stocks, noodles, dumplings, and meatballs

The Soup Bible

Author: Debra Mayhew
Publisher: Southwater
ISBN: 9781843098058
Category : Soups
Languages : en
Pages : 256

Book Description
This comprehensive cookbook contains over 200 recipes from all around the world. Choose from refreshing summer soups or spicy winter warmers. Select an intensely flavoured soup for a delicious appetizer or a hearty broth for a healthy lunch. The introduction gives step-by-step recipes for a range of stocks, from vegetarian to beef and Japanese to seafood, to make nutritious and delicious bases for your soups. Garnishes are suggested for the perfect finishing touches. With nearly 800 colour photographs, informative text, easy-to-follow steps and a superb collection of recipes, this is an essential guide to the art of soup-making and a vital addition to any kitchen. Features include: more than 200 delectable soups in one full-colour collection - delicious inspiration at your fingertips; a world-wide selection of enticing soups from classic French Vichyssoise to Hungarian Sour Cherry - from Thai Hot and Sour Prawn to hearty Italian Minestrone and from spicy Indian Beef and Berry to American Creamy Oyster Soup; soups of all styles, including chilled, creamy, rich, exotic, spicy, fruity, hearty and lavish; a comprehensive introduction includes step-by-step recipes for creating the perfect stock and suggests garnishes for a professional finish; and, all photographed, including step-by-step instructions and mouthwatering images of each finished dish. About the Author Debra Mayhew, who compiled this volume with some of the best recipe developers and home economists working today, is a highly experienced writer, food consultant and culinary editor and expert. Debra's other published works include Flipcook: Soup; Great Soup; The Cook's Encyclopedia of Soup and Hearty Soups.