Winter’s frigid temperatures inspire the chef in all of us to prepare meals of hearty soups and stews. Some books that can help are:
Sauces & Shapes: Pasta the Italian Way is written by Oretta Zanini De Vita, an Italian pasta authority and Maureen B. Fant, an American who has lived in Rome for 30 years. The book contains 150 recipes for sauces, soups and homemade pastas; special attention is given to which shape pasta goes with which sauce or soup. Several illustrations and color photos add to the cooking experience.
Zuppe: Soups from the Kitchen of the American Academy in Rome, Rome Sustainable Food Project, is written by Mona Talbott, an executive chef at the Rome Sustainable Food Project and a Chez Panisse graduate. She has created recipes for 50 soups that use local, organic ingredients that are presented in seasonal order. Her soups for winter include Potato and Chickpea Soup, Chestnut and Pumpkin Soup, and Lentil and Carrot Soup.
Soup of the Day: (365 Recipes for Every Day of the Year) is written by Kate McMillan, who is a chef, owner of a catering company and cooking school instructor based in California. Her recipes also are geared toward season and feature those for special occasions, those made with leftovers, and more. Ideas for garnishes and serving are given. Accompanying color photos complete the presentation.
Weight Watchers One Pot Cookbook features a collection of 300 main dish recipes, including casseroles, pastas, soups and stews, and stir-fries. All require just one pot and easy-to-buy, healthy ingredients. More than 100 color photos, and nutritional information including PointsPlus values, are given.