"Come to the Table" Soups On!

About the Book

About my dream of cooking The kitchen has always been the center of things for me. Cooking is relaxing, it takes me into a whole different mindset, it calms in times of decision making, and brings back to my childhood. It comforts me and brings me warm hugs as I cook from the heart. The flavors, aromas, colors and textures of the food I create and impresses a more profound a recollection. This book captures memories, some shared recipes, some cooking methods. Each recipe represents a culinary journey, for which is a derived from of love that I put in each recipe. Beyond the pleasure of reading, cooking and enjoying meals with friends and family, I hope my recipes inspire you. This appeal is to any level of home cook. And can add to anyone’s cookbook collection. Some of the soups are classic, some have just that certain twist, but all are stuff from which taste and memories are made. I want to thank my husband for his support and encouragement in this project which was my dream, and sampling my soups through the good and the bad.

About the Author

In my Culinary Career included Cook, Prep Cook, Banquet Chef, Catering, Assistant Chef Sous Chef, Executive Chef, Hotel Chef and Food Management all in which I enjoyed, the food the smells the long hours, the sore feet , the teaching of young cooks working up the ranks. Working two jobs while going to Johnson and Wales University was all so overwhelming but about doing what I loved and getting by Bachelors Degree in the Culinary Arts. As a chef I have work from small restaurants to big hotels to Catering companies and Country Clubs. French cooking, Italian cooking, Greek, fine dining to Cafeteria’s to large banquet’s, from buffets, to plated meals to table side cooking. Working with all male chefs, Italian, Polish, French and I took a piece of all of them on my journey. My look on food is influenced from Regional, to Mediterranean, from Mexican, Southern to Café, Bistro, to Deli. In my field I enjoyed reading recipes creating restaurant menus and my own recipes that customers were ordering and enjoying. Everyone can recall the smells coming from the kitchen with mom making her special soup, or you helping cut up vegetables to go I n that big pot of soup that the smells fill the house. My recipes range from the familiar, comforting and traditional to the daring. I like to take the basics of a dish and take it to another level. I want to make food that speaks for itself. Soups can distinct enough for any occasion, once you get the fundamental components it” all yours. It takes instinct to create how to come up with my soups. I have to stop and think about how to talk about my food, my style of cooking; now I know I can explain it from my heart, from Instinct, from just wanting to create and have everyone Love IT! Jeannette Sabo