Williams-Sonoma New Flavors for Soups: Classic Recipes Redefined (New Flavors For Series)
Chuck Williams,general editor, has helped to revolutionize cooking in America. He opened his first Williams-Sonoma store in 1956 in the town of Sonoma, later moving it to San Francisco. There are now more than 250 stores in the U.S., and the company’s catalog boasts a circulation of 45 million.Adam Ried,author, the cooking columnist for theBoston Globe Magazineand the equipment specialist on theAmerica’s Test KitchenandCook’s Countrytelevision shows. His work has also appeared inGourmet, Fine Cooking,andCook’s Illustrated. He lives in Cambridge, Massachusetts.Kate Sears,photographer, is a New York City–based food and travel photographer. She is a contributor toMartha Stewart LivingandO, The Oprah Magazine.Her book projects include Jasper White’sThe Summer Shack Cookbookand Williams-SonomaNew Flavors for VegetablesandNew Flavors for Salads.