As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup--the

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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 m

Eat like a king. Sit down to a meal of eagle, peacock, green-dyed eggs, stuffed pig's stomach, and blood gravy. Medieval royalty would eat giant feasts filled w

Make the most of fresh produce all year round with more than 200 homemade soup recipes organized by season, then by ingredient. The Soup Book is packed with nou