White Bean-Tarragon Soup & The Year in Soup: My Dozen Favorite Soups from Year 3 of Souper (Soup, Salad & Sammie) Sundays

It's the 3rd anniversary of Souper Sundays this week. That's over 150 soups I have made and over 150 weekly round-ups featuring the soups, salads and sandwiches of blogging friends old and new. To celebrate, I have a bean and veggie packed brew flavored with tarragon and thyme, this White-Bean-Tarragon Soup from "The 30-Minute Vegan: Over 175 Quick, Delicious, and Healthy Recipes for Everyday Cooking" by Mark Reinfeld with Jennifer Murray.

Mark Reinfeld says, "White beans and tarragon is a classic food combination--for good reason! Tarragon, an aromatic herb with a licorice-like flavor, is often used in French cuisine. An interesting tarragon tidbit is that the word comes from the French word for "little dragon" due to it's root structure. This recipe can serve as a template for many a bean and herb soup. Serve with whole grain bread."

White Bean-Tarragon Soup
"The 30 Minute Vegan"
(Serves 6)

5 cups water or vegetable stock

1 small yellow onion, chopped small

1 cup diced celery

4 medium-sized garlic cloves, pressed or minced

2 medium-sized carrots, thinly sliced

1 Tbsp peeled and minced fresh ginger

1/4 cup diced fennel bulb (optional)

2 (15 oz) cans navy beans, or 3 cups cooked beans (I used cannellini beans)

3 Tbsp minced fresh tarragon, or 1 Tbsp dried

2 Tbsp minced fresh chives

2 tsp dried thyme

3 Tbsp soy sauce

sea salt and black pepper

Place the water in a large pot over medium-high heat. Add the onions, celery, garlic, carrots, ginger, and fennel if using, and cook for 10 minutes, stirring occasionally.

Add the beans and cook for 10 minutes, stirring occasionally. Remove from heat. Add the tarragon, chives, thyme, soy sauce, and salt and pepper to taste. Stir well and enjoy.

Variations: Try different bean and herb combinations. Create Mexican flair with black beans or pinto beans, and fresh cilantro. Go for a Middle Eastern flair with garbanzo beans and Italian parsley. Cannellini beans with basil creates the Italian version. Replace the carrots with 2 cups of your favorite garden veggies, chopped small.


Notes/Results: This is a quick soup that has a surprising amount of flavor for cooking such a short time. The creamy beans (I used cannellini instead of navy because I had them on hand) partner well with the slightly firm veggies and the slightly sharp herbal notes from the tarragon, thyme and fennel. The beans make it satisfying but not heavy and all of the chopped veggies make it a pretty bowl. A very tasty and healthy vegan soup that I would make again.

The Year in Soup: My Dozen Favorite Soups From Year 3

of Souper (Soup, Salad & Sammie) Sundays

Souper Sundays began three years ago both because of my love of soup. I started inviting others to submit their soups to a weekly round up and then salads and sandwiches were added a few months later because some of you don't soup all year round, in all kinds of weather like I do. ;-) With over 50 soups since last year's "The Year in Soups" round up, it was hard to pick my favorites among all the different soups I made. I ended up with an even dozen; some vegetarian, some with meat, a couple of cold soups and soups with lots and lots of beans. These 12 are the soups I craved and thought of long after they were eaten.

I loves me some Portuguese Bean Soup--it's a Hawaii staple, served everywhere; at home, restaurants, farmers markets, fairs and festivals. Island chef Sam Choy's "Da Wife's Bean Soup" is a great example--hearty and chock full of beans and pasta and with a rich ham hock stock and slightly spicy Portuguese sausage.



French Onion Soup's younger, blonder, thinner cousin this German Onion Soup (Ueberbackene Zwiebelsuppe) made with white wine, chicken or veggie stock and gruyère or gouda. Although I enjoy French onion soup I sometimes find it to be too heavy, this German version was indulgent but still light.



Ina Garten's Rich Beef Barley Soup from How Easy Is That? lives up to is name--the oxtail makes it so rich and full of flavor. So full of hearty barley and veggies, it is a satisfying, warm-you-up-from-the-insides, kind of soup.



This Kabocha Squash Soup with Toasted Cumin and Chile makes the most of one of my favorite squash. It's creamy and the ingredients like cumin, lime, and chiles brighten it up and cut some of the richness from the creamy coconut milk.

David Rocco's Chickpea Soup is all about simplicity and ease--it goes together in about 20 minutes but has so much flavor. It was a toss up between this one and Jamie Oliver's Chickpea, Leek and Parmesan Soup--both are delicious bowls of chickpea goodness.

My chef-crush Ming Tsai makes excellent Asian comfort food and his Ming's Mom's Noodle Soup with Five Spice Beef Shank was like a big warm hug from mom. It's packed full of noodles in a gingery broth topped with a slightly spicy beef shank--delicious.

My favorite bean soup creation was this Beans, Bacon & Boursin Soup that I tossed together for a warming meal after a long day. For a thrown-together-relatively-quickly soup, this one was pretty perfect. Lots of good flavor from the bacon, fresh herbs and white wine. It is delicious on it's own but then there is another layer of creaminess and added flavor from the tablespoon of Boursin on top.



I am a big fan of the Moosewood series of cookbooks and this Hungarian Mushroom Soup is one good reason why. I have made other versions of this soup but this vegetarian version is a good one with silky smooth broth and earthy slightly chewy mushrooms, and smoky paprika. A hearty soup that meat lovers would also love.



The sculptural elements of this Tortilla Soup, (you pour the warm broth over a bowl of chicken, guacamole and tortilla strips), is why I tried it, but luckily the flavor was excellent too. A nice level of spice and a fun way to make a little party out of your soup bowl.



Quite a few cold soups graced the kitchen this year but this Cold Cherry-Lemon Soup from "Love Soup" by Anna Thomas was the most unique and the most beautiful with it's deep red color. A tasty combination of sweet and tart and perfectly refreshing in the warm weather.

Another unique chilled soup was this Cucumber-Lychee Gazpacho with Feta Crostini from Aarti Party on the Food Network. The cucumber, lychee, yogurt, and mint blend together well for a soup that will have you guessing what's in it, and the toasted baguette slices with feta are the perfect compliment.

An unusual combination of ingredients come together into one terrific soup from Tessa Kiros. This Portuguese Purslane Soup posted a couple of weeks ago was so thick and delicious and had so many layers of delicious flavor, I was sad when I finished it all up. If you find purslane in your neck of the woods, this is the dish to make.

I had to stop myself at a dozen favorites but I could have picked at least a dozen more. So many wonderful soups have come from the kitchen this past year it is making me hungry just looking at all of them. Soup is good food!


And now let's look at a few great soups and even a sandwich in the Souper Sunday kitchen this week:

Janet from The Taste Space has a hearty and colorful Spanish Chickpea and Squash Stew with Pears (Olla Gitana). She says, "This soup is probably the epitome of my current cooking adventures. A Mediterranean chickpea soup heaping with vegetables including butternut squash, green beans, carrots and silky tomatoes in a saffron- and paprika-spiced broth. And pears, oh pears, which is what my piqued my interest to make a second version of Spanish bean soup. ... The pears add a lovely sweetness and the saffron and sweet paprika meld wonderfully with the stew. The vinegar and mint added at the end are a perfect conclusion to a sweet and savoury soup."

Tigerfish from Teczcape - An Escape to Food says, "This Four-Beans Pork Bone Broth Soup uses black-eyed beans, northern beans, peruano beans and soy beans (all the dried beans were soaked overnight, then rinsed before using). Also added were ginger and onions, some coarsely ground black pepper for taste. ... Down but not out, I did not want to succumb to instant calcium, collagen, gelatin commercial powders and capsules, so a homemade bone broth is able to provide a much more nutritious range of gelatin, minerals and amino acids."



Shaheen from Allotment 2 Food has a Chilli Spiked Roasted Pumpkin Soup to share and says, "This is one of the most ridiculously easiest of soup recipes I have in my reportoire. I usually make it with butternut squash, but I picked up a small culinary pumpkin a few days ago and tried it with that. If you do decide to make this, make sure you have good ingredients, you don't want to make this soup with a tasteless pumpkin because all you will end up with is a insipid watery soup."



Heather of girlichef doesn't know quite what to call her Red Chile Beef Soup with Vegetables She says, "Caldo de Res and Mole de Olla are not necessarily the same thing. But since dishes vary from region to region, sometimes they can overlap. The recipe that I based this Caldo de Res on was actually labeled Mole de Olla. But mi esposo and local Mexican friends tell me NO! It's not Mole de Olla, it's Caldo de Res. Confused much? ... After a few hours of hair pulling and trying to figure out here from there, I just gave in and decided it could be either-or. I really do think it boils down to who is making it." I would just call it delicious! ;-)



A tasty Asian Herbs Sandwich from Graziana from Erbe in Cucina. She says, "Last month I sowed komatsuna, semposai and mizuna and this is the first small harvest, with some sorrel leaves too. I used this bunch of fresh herbs to stuff a baguette, using also my new oriental herbs mixture with ginger, curry plant, lemon grass, anise, cumin and many other spices."


Thanks to everyone who shared a dish this week. Also thank you to those of you who have contributed to the Souper Sundays round ups over the past three years or visited and commented--you help keep it fun. ;-) If you have a soup, salad, or sandwich that you would like to share, just click on the Souper Sundays side bar for all of the details.

Souper Sundays is posting a little early this week as I am in Portland celebrating my Mom's 80th Birthday today, so if you are ducking in at the last minute--I'll have to add you tonight.

At the Oregon Coast just a "few" years ago. I am the one being held like a sack of potatoes by my mom in the cool sunglasses. ;-)

Happy Birthday Mom!

Have a happy, healthy week!

Mele Cotte con Amaretti (Cooked Apples with Amaretti) From the Orchard: Tessa Kiros

We are cooking "From the Orchard" at I Heart Cooking Clubs this week, selecting recipes featuring fall fruit from Tessa Kiros. I wanted something quick and easy to make before heading out of town to Portland for a visit, so I chose the simple Mele Cotte con Amaretti or Cooked Apples with Amaretti from Venezia: Food and Dreams by Tessa Kiros.


Tessa says, "This is a very simple, homestyle desert. I like to make it with 2 green and 2 red apples—not because I can see any difference at the end, but it looks great before it goes into the oven! If you are serving more than 4 people, you can easily add a couple more apples and just increase the other ingredients accordingly. It’s best to use a baking dish that fits the apples fairly snugly."


Mele Cotte con Amaretti (Cooked Apples with Amaretti)
From Venezia by Tessa Kiros
(Serves 4)

4 lovely apples
10 small amaretti cookies
1/4 cup golden raisins
3 Tbsp sugar
2 Tbsp grappa or brandy (I used Calvados [Apple Brandy])
2 Tbsp unsalted butter
1 1/2 cups white wine
2 strips orange peel

Preheat the oven to 350 degrees F. Core the apples, leaving the apples in one piece. Prick the peel a few times with the point of a sharp knife. Using a mortar and pestle (or rolling pin or heavy bottle), crush the amaretti with the raisins and 1 tablespoon of the sugar until roughly smashed. Add the grappa, mix well, and stuff into the center of each apple.

Put the apples in a baking dish and sprinkle 1 tablespoon of sugar evenly over the tops. Divide the butter into four and put a blob on top of each apple. Pour the wine around the apples, then add the final tablespoon of sugar and the orange peel to the wine. Cover loosely with foil and bake for about 20 minutes or until tender. Uncover and cook for another 20 minutes, basting the apples with the pan juices a couple of times, until they are well cooked but not split.

Remove the cooked apples from the dish, turn the oven temperature right up, and return the dish to the oven to reduce the sauce until golden (or do this on the stovetop). Serve the apples warm, or at room temperature, with the juice spooned up and around.


Notes/Results: Simple, homey and good--like an apple pie without the crust. These apples are an adult dessert--sweet but not too sweet and with a hit of flavor from the brandy (I used apple brandy) and white wine. The amaretti and golden raisins make a nicely textured filling. This is a dessert that says "orchard in the fall" and I would make it again.


You can see what orchard delights the other IHCC peeps made this week by going to the post (here) and following the links.

I will continue be a bit absent this week from the blogging world as I am spending my time hanging out in Portland with my family. Souper Sundays is still on and it's the 3rd Anniversary of this weekly event--so if you have a soup, salad or sandwich and want to join in the Anniversary Round Up on Sunday, I would love to have you.

Spanish Potato and Green Olive Soup & a Review of 50 Simple Soups for the Slow Cooker for Souper (Soup, Salad & Sammie) Sundays

I got about two-thirds of the way through reading 50 Simple Soups for the Slow Cooker by Lynn Alley when it occurred to me that none of the soups had any meat, poultry or fish in them. I think that is the mark of a good vegetarian or vegan cookbook, when the recipes have such interesting ingredients and look so delicious you, your family, friends and guests won't notice that there is no meat.

50 Simple Soups for the Slow Cooker (Andrews McMeel 2011), is a little gem of a book, packed full of delectable vegetarian and vegan soup recipes in its 84 pages. Author Alley, has written five cookbooks, three of them on slow cooking, writes articles on food and wine for a variety of publications, and has taught cooking classes in both the US and the south of France. The recipes span the globe; Indian, Italian, Russian, South American, Middle Eastern, etc. Color photos accompany many of the soups and the book is spiral bound, making it easy to cook from. There are tips and tricks for using your slow cooker effectively and for maximizing the flavor of your soups with different techniques and recipes. A great little book for soup lovers and slow cooker fans.

I have a number of sticky tabs studding my book for recipes like, Avgolemono with Spinach and Dill, Black Bean Soup with Tomato, Cumin and Coconut Milk, Cabbage Dal with Chile and Toasted Coconut, Garnet Yam Soup with Coconut Cream, and Adzuki Bean-Miso Soup, and I am sure you will see some of them appear at Souper Sundays over the next few months. There is a Spiced Apple Pie Soup (recipe here) that sounds like a little bit of autumn in a bowl.

To "road test" the book, I chose the Spanish Potato and Green Olive Soup, because it sounded unusual and thinking that with the olives, potatoes and Manchego cheese cubes stirred in at the end, it would be like a tapas plate tucked into a soup.

Lynn Alley says, "This recipe was inspired by a soup served at a winery in Toro, Spain. Serve with a crusty loaf of French bread and perhaps a hearty red Tinta de Toro (the local name for the Tempranillo grape) from Toro."

Spanish Potato and Green Olive Soup
From "50 Simple Soups for the Slow Cooker" by Lynn Alley
(Serves 4 to 6)

4 Tbsp olive oil. divided
1 medium onion, chopped
1 1/2 lbs small potatoes (I think I had about 2+ lbs total see notes/results below)
1 bay leaf
2 sprigs fresh thyme
6 cups water
1 1/2 cups stuffed green olives, sliced in half vertically
salt
1 cup cubed Manchego or cheddar cheese

In a large saute pan, heat 2 tablespoons of the olive oil over medium heat and sauté the onion for about 10 minutes, or until lightly browned.

Transfer the onion to a 7-quart slow cooker and add the potatoes, bay leaf and thyme. Cover and cook on LOW (without the water) for about 4 hours, or until the potatoes are tender.

Add the water and, using a fork or potato masher, smash the potatoes. If you prefer a smooth texture, you can use an immersion blender to puree them.

Stir in the olives and add the salt to taste. Continue cooking for 30 to 40 minutes longer, until the soup is once again hot.

To serve, divide the cheese into bowls, drizzle the remaining olive oil over it, then ladle in the soup and stir.


Notes/Results: Warming, comforting and really good. The olives add a great tangy contrast the creamy chunks of potato and go well with the nuttiness of the Manchego (one of my very favorite cheeses). It's a hearty soup that even meat lovers would be satisfied with. (One thing--I did use more potatoes than called for--I didn't weigh the bag until I got home and there was a bit over 2 lbs in it. Since I was going out of town I didn't want to waste them so I threw them all in. It gave me plenty to break up and I end up using the immersion blender on part of the soup.) The grilled bread is a must (and if some extra slices of Manchego end up on the bread plate that's OK too.) ;-) Unique and something that I would definitely make again.


Disclosure Statement: A review copy of this cookbook was provided to me by the publisher, but as always, my thoughts, opinions and experiences cooking from it are all my own.


We have more luscious soups waiting in the Souper Sundays kitchen--let's take a look.

First up, Genevieve from Vanilla & Spice is back with a Curried Pumpkin Cauliflower Soup that adds a special touch to a vegetarian Thanksgiving feast (It's Thanksgiving in Canada this weekend). She says, "I realize that soup isn't traditionally served at Thanksgiving, but I think it makes a great addition to a vegetarian meal, for those who won't be eating turkey or ham. Besides, this curried pumpkin cauliflower soup is so good that all of your guests will be happy to eat it! They will also be surprised at how healthy it is when you tell them that this super creamy and delicious soup has no cream or other dairy products in it!"

My soup-loving friend Heather of girlichef, cooked another "50 Simple Soups" recipe I had my eye on. She says, "Another thing I love that plays a starring role when the weather starts to change is garlic. Really, I'm a garlic anytime kinda girl, but warm, concentrated garlicky soups and broths help me feel healthy and chase away little colds this time of year. Plus, they're just plain delicious. In my opinion, there is no such thing as too many varieties of Garlic Soup or Sopa de Ajo floating around out there. this version is definitely a keeper."

Busy Janet of The Taste Space has two soups to share this weekend. First up, this pretty Tomato Tarragon Soup. Janet says, "I spotted this simple soup with tomato and tarragon in Rebar for my first taste of tarragon. It was a wonderful introduction to the herby epitome of French cuisine. It has a regal taste, in that it is not so harsh as licorice. The light flavour is delicious. It pairs great with tomato in this soup which is zippy from the garlic and chili flakes. I also wanted to add further creaminess and bulk, so I added in white beans prior to pureeing it."


Janet also made this Split Pea Soup with Lemon and Spinach. She says, "The soup, as written, was bland. To zip it up, I added more fresh lemon juice and lots of fresh pepper. Now I was content, this soup was nice! Since soups always taste better after mellowing a few hours, I figured this was going to be a winner. Got to my potluck, opened my soup, warmed it up…. and did the taste test. Oh no! It went back to its bland self and I had a sorry soup to serve. I don’t really mind when recipes are lackluster, but when I serve it to guests, that’s when I cringe. But I swear, it tastes great fresh and a little more fresh lemon juice was probably what the leftovers needed. Moral of the story: Don’t leave home without your lemon."



Tigerfish from Teczcape-An Escape to Food made a healthy Bitter Melon Egg Drop Soup and says, "On the point of bitter - who likes bitter food? And what is your favorite bitter food? Mine happens to be bitter melon! I love it.Bitter food is good for us, and helps to speed up our metabolism. Green vegetables such as broccoli, and spinach can also be classified as bitter good. Well, broccoli and spinach do not taste bitter to me. Bitter melon might be the ultimate! I have cooked bitter melon soup many times and bitter melon soup (egg-drop version) quite frequently."



Shaheen of Allotment 2 Kitchen made this flavorful Squash and Black Bean Soup with Pickled Jalapeño and says, "Scotland being pretty much wet, grotty and overcast - all year - soup has been featuring on my menu almost every week, but on the plus side, they have all been varied and very different reflecting the seasons. ... I have to say the pickled Jalapeño peppers really makes a difference to the soup, so don't go omitting it. Its pickly warmth lifts the soup and makes you feel all warm and happy inside, well it did me (then again I am easily pleased)."



And finally, one special sandwich from Graziana at Erbe in Cucina, this homemade Vegan Burger with Aromatic Herbs. Special because it got her picky, meat-eating toddler to eat it. She says, "Well, my son looked at these burgers into the pan, found their appearance acceptable and asked to have one. He ate it quietly and said: uhm, good. I simply look at him and said: fine. Then I ran into another room, I closed the door and I began to exult in strict silence, shouting with joy in my mind."


Some wonderful creations to snuggle up with! Thanks to everyone who joined in this week. If you have a soup, salad, or sandwich that you would like to share, just click the Super Sundays logo on the side bar for all of the details.

***Souper Sundays Turns 3 Next Week!***

Souper Sundays is 3-years old next week! It's hard to believe that it has already been three whole years of round ups--that's over 150 visits to the Souper Sundays kitchen! My thanks to everyone for sharing your soups, salads, and sandwiches with me whether you are a long-timer or a newbie.

For the Souperversary celebration next week I'll be posting my top soups of the past year (it's tradition). ;-) I would love to have you join the party with a soup, salad, or sandwich entry. (One note: I'll be blogging Souper Sundays from Portland next week as it is my mom's 80th Birthday so the timing may be a bit off, but please join in the celebration!)

Have a happy, healthy week!

Fried Squash Flowers and Vegetables, Farro Salad, Pasta with Spicy Bread Crumbs and a Cookbook Review of "Cucina Povera"

Eating well doesn't have to mean complicated recipes or fancy ingredients. Slowing down and savoring food that is cooked simply and tastes delicious is the premise of Cucina Povera: Tuscan Peasant Cooking by Pamela Sheldon Johns. Cucina Povera literally means "poor kitchen" and in this lovely little cookbook, the author takes us on a journey to the country-side of Tuscany to taste the recipes of neighbors, friends and family.


The book is compact, 7" x 8" and just under 200 pages, but those pages are chock full of simple, seasonal recipes for Appetizers, Soups, Pastas and Grains, Meats and Seafood, Side Dishes, and Bread & Sweets. Cucina Povera is a beautiful cookbook comprised of thick pages with textured edges and gorgeous photographs of the food and the Tuscan countryside. Author Pamela Sheldon Johns is a cooking instructor and host of culinary workshops throughout Italy. Named one of the Top 10 culinary guides in Europe by The Wall Street Journal, Sheldon Johns is the author of 14 cookbooks, and her Tuscan farm and cooking school have been featured on television and in popular magazines.


To "road test" Cucina Povera, I made three recipes (although my book is quite studded with tape flags highlighting many more), Frittura Mista di Verdure (Fried Flowers and Vegetables), Insalata di Farro (Farro Salad), and Pasta alle Briciole (Pasta with Spicy Bread Crumb Topping).

I was excited to stumble across some bags of fresh zucchini blossoms at the farmers market and knew I wanted to make one of the squash flower recipes in the book. Because I also had some locally-grown zucchini and some sweet Maui onions, I decided it was time to do some frying. The Frittura Mista di Verdue, is a plate full of fried goodness with the squash blossoms, zucchini sticks and rings of onion. Maybe not the healthiest recipe in the book, but heavenly--especially the squash blossoms, so light, sweet and tender.


Frittura Misto di Verdue (Fried Flowers and Vegetables)
From Cucina Povera
(Serves 4)

Pamela Sheldon Johns says, "I make this appetizer year-round. In the fall and winter, I use strips of winter squash, sage, and sliced potatoes; in the spring, elderberry and acacia flowers; and in the summer, zucchini flowers and eggplant. The important thing is to heat the oil to a temperature of 375 degrees F.; at this point, less oil is absorbed by the food. Fry in small batches, as large quantities will decrease the temperature of the oil."

2 large eggs
3 Tbsp sparkling water, beer or Prosecco
1 tsp sea salt, plus more for sprinkling
1/4 cup unbleached all-purpose flour
sunflower oil for frying
8 zucchini flowers (or your local edible flower), rinsed and patted dry.
1 zucchini, cut into sticks
1 small onion, sliced and separated into rings

In a small bowl, combine the eggs, sparkling water, and the 1 teaspoon salt. Whisk in the flour until the mixture is smooth and the consistency of pancake batter,

In a heavy, medium saucepan, heat 2 inches of oil to 375 degrees F. on a deep-fat thermometer. Working in batches, dip the flowers in the batter and fry for 2 minutes, then turn and fry for another 2 minutes, or until golden brown. Using a wire skimmer or a slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve at once.



The Insalata di Farro was an excellent grain salad--the nutty, slightly chewy farro paired well with the vegetables and the salame (I used a vegan salami and wanted it a little spicier so I added a pinch of red pepper flakes). It made a filling but not heavy lunch or dinner dish and tasted even better after a day or two. (You can find the recipe for the salad here.)



Finally the Pasta alle Briciole. I love pasta with bread crumbs and make it all the time. the book's recipe didn't stray too far from the way I make mine, but I did like the spicy kick of the red pepper flakes. I used a fresh spinach pasta / regular pasta mix which made for a pretty dish. Confession--I did add capers to my dish after the photos. I loves my capers. Such a simple dinner, but one I could eat almost every night.


All three recipes were easy enough to make and enjoyable to eat and share with others. Cucina Povera is a great addition to the cookbook shelves of Italian and Tuscan food lovers. The book and a box of pasta or a basket of Italian ingredients would be a fun gift for a favorite foodie or someone who wants to get back into the kitchen and make some simple, nourishing meals.

Disclosure Statement: A review copy of this cookbook was provided to me by the publisher, but as always, my thoughts, opinions and experiences cooking from it are all my own.

Aloha,