Digby Law is back with a new cover but the same classic recipes. Every soup you’ve ever heard of and many that you’ve only dreamed of are contained in this fascinating cookbook. From vichyssoise, borsch and bouillabaisse to the more exotic soups such as kiwifruit and wine, Turkish wedding soup and curried cauliflower. All the classical soups are here and have been collected from all over the world as well as others which have been tried, tested in the author’s gourmet kitchen. Digby Law was a gourmet chef, food writer and broadcaster whose cookery books helped change the way New Zealanders approached food and eating. Digby didn’t train to be a cook; he was self-taught and learnt by experience. His simple explanations of ingredients and methods enabled both new and experienced cooks to make his recipes with great success. Digby Law’s Soup Cookbook will provide cooking and eating pleasure for a lifetime. Digby’s passion was for fresh and simple ingredients - he was well ahead of his time.

" />

Digby Law's Soup Cookbook : A New Zealand classic

Author(s): Digby Law

Soups & Stews


Digby Law is back with a new cover but the same classic recipes. Every soup you’ve ever heard of and many that you’ve only dreamed of are contained in this fascinating cookbook. From vichyssoise, borsch and bouillabaisse to the more exotic soups such as kiwifruit and wine, Turkish wedding soup and curried cauliflower. All the classical soups are here and have been collected from all over the world as well as others which have been tried, tested in the author’s gourmet kitchen. Digby Law was a gourmet chef, food writer and broadcaster whose cookery books helped change the way New Zealanders approached food and eating. Digby didn’t train to be a cook; he was self-taught and learnt by experience. His simple explanations of ingredients and methods enabled both new and experienced cooks to make his recipes with great success. Digby Law’s Soup Cookbook will provide cooking and eating pleasure for a lifetime. Digby’s passion was for fresh and simple ingredients - he was well ahead of his time.

$30.00(NZD) RRP $29.99(NZD)

Available Stock:
2

Click & Collect


Add to Wishlist


Product Information

The best thing about Digby was his way of making you believe that even you, the klutzy novice, could cook. I never met him, but he is one of my culinary heroes. - Australian Women s Weekly

Digby Law was a gourmet chef, food writer and broadcaster whose cookery books helped change the way New Zealanders approached food and eating. When he died in 1987 at the age of 51 he had written a series of five books. Digby didn't train to be a cook; he was self-taught and learnt by experience. His simple explanations of ingredients and methods enabled both new and experienced cooks to make his recipes with great success. Digby was always interested in helping his mother, Mary, in the kitchen and enjoyed entertaining for family and friends at Number 7 Northcote Road, North Shore, Auckland. He began his working life as a Shipping Agent. After extensive travel to the UK and Europe, Digby returned to New Zealand and began writing a cookery column for a national magazine in 1970, shortly afterwards he began his home cooking classes. He lived at Beresford Street, Freemans Bay. He was a food columnist for the Auckland Metro magazine, had a radio cooking programme and worked as a consultant for television and magazine commercials.

General Fields

  • : 9781869711030
  • : Hachette New Zealand Ltd
  • : Hodder Moa
  • : June 2015
  • : 210mm X 135mm
  • : New Zealand
  • : books

Special Fields

  • : Paperback
  • : 641.813
  • : 240
  • : Digby Law