The Waldorf School Book of Soups
Whether as a quick snack, part of a full-course dinner, or as the whole meal, there is nothing quite like a good bowl of soup. These recipes reflect the care and awareness that goes into providing proper nutrition for children and adults alike, while never ignoring the palate.
Many Waldorf schoolteachers, staff, parents, alumni, and friends of the Waldorf school movement have contributed their favorite recipes to make up this collection. You will find everything from stocks and broths to selections of vegetable, bean, cream, tomato, seafood, chicken, beef, and dessert soups…and, of course, no book of soups would be complete without a recipe for Stone Soup! This cookbook has something here for everyone.
The Waldorf School Book of Soups is certain to become a favorite in every kitchen with kids.
C O N T E N T S:
Stocks and Broths
Bean, Pea, and Lentil Soups
About the Author
Marsha Post is senior editor, translator, and Waldorf and adult education coordinator for SteinerBooks. While living in New York City, she was a leader in the Anthroposophical Society branch. She also served on the General Council of the Anthroposophical Society.
Andrea Huff founded one of the first organic food school lunch programs in the United States, known as “Lunch at the Waldorf.” She has been an organic and biodynamic foods caterer since 1991, and has worked as a personal chef since 2001.
Jo Valens teaches kindergarten at the Rudolf Steiner School in Great Barrington, Massachusetts, where she and husband share a beautiful garden in which she works, draws, and seek communion with the elemental world.
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