Paul Gayler's little book of soups - Paul Gayler

This fabulous looking book not only teaches you how to master the art of making a perfect soup, but also provides countless inspiring recipes for once you have the know-how. Paul Gayler gives you his personal selection of the very best, taking inspiration from soups around the world, from the most refreshing of simple summer meals, to the most inventive of warm winter soups that bring colour and much-needed vitamins to even the darkest, coldest day. A good soup means balancing the flavours with the ingredients - combining hot, sour and salty flavours in order to accentuate each ingredient. Once you've read this book, you will then know how to combine two gorgeous ingredients such as Lemongrass and Crab Broth, and no more tin buying when you can make time-honoured classics like English Pea and Mint Soup or with a twist such as Bread and Pecorino Soup and explosive flavour combinations like Japanese Artichoke and Rocket Soup.

Paul Gayler is executive chef at the Lanesborough Hotel in London. His earlier books for Kyle Cathie, which include Paul Gayler's Sauce Book, World in Bite Size, Pure Vegetarian, Hot! Hot! Hot! and Flavours of the World, have been translated into 10 languages and sold over 500,000 copies worldwide. Paul has appeared on BBC2's Saturday Kitchen and Radio 4's VegTalk, as well as being a judge on ITV's Chef of the Year.