Good Soup

“Every page blazes color and offers instructions for tackling exotic innovations. The combinations of ingredients will delight adventurous cooks: pumpkin soup with ginger and coconut, cold beet soup with blackberries, and wild garlic soup with snails.” – Jane Manaster * The San Francisco Book Review *“Michelin-starred chef Bijdendijk and sausage maker Levie love soup so much they launched their own canned soup business SNERT, named after the traditional Dutch split-pea soup. Focusing solely on soup, each recipe in this colorful cookbook is a meal of its own, meant to feed four to six people. The introduction describes categories of soups, plus shares notes on flavorings. There is a separate section on making soup stock to use as a base in many of the recipes. The soups themselves are organized by color, and the 52 recipes ensure a tasty soup option for every week of the year. The recipes come from a range of cultures around the world, including an Indian daal, a North Sea fish soup, an ajo blanco from the Mediterranean, and even a traditional borscht. The index by soup type will help readers find something that fits their tastes, and the variety of recipes gives options for different dietary needs. VERDICT The recipes are not overly complicated, offering wide appeal and making the book accessible for less-experienced cooks.” – Dawn Lowe-Wincentsen * Library Journal *“Aims to prove that soup can be served year-round with recipes for broths, bisques, chowders, and more.” * Publishers Weekly *“Being in the soup never felt so good. The recipes in this book are fun to make and very tasty.” * delicious *

Chef Joris Bijdendijk has cooked together three Michelin stars in eight years. For Bridges in 2014, RIJKS in 2017–of which he is the executive chef–and recently for his restaurant Wils, which opened in 2019. Bijdendijk promotes the cuisine of the Low Countries, characterized by the use of Dutch products. In 2017 his first cookbook Bijdendijk: A Kitchen for the Low Countries, was published, which earned him a nomination for Het Gouden Kookboek 2018. His second cookbook followed in 2021, Bijdendijk at Home.

Samuel Levie is a sausage maker at Brandt & Levie, co-founder of the Food Cabinet campaign agency, and a columnist at Het Parool, among others. Samuel wrote several cookbooks, including De Worst Story, We Eten Thuis, and Eten Met Miffy.

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