Digby Law's Soup Cookbook

Every soup you’ve ever heard of and many that you’ve only dreamt of are contained in this timeless cookbook.

Digby Law’s recipes are culled from all over the world and many of his own creations are included. All the classical soups are here – vichyssoise, borsch, bouillabaisse, etc – together with more exotic soups such as Turkish wedding soup, and curried cauliflower. Digby Law’s Soup Cookbook has clear and simple instructions, an emphasis on using only the very best ingredients, and the imagination and flair that the author brings to all his cooking. With recipes for stocks, garnishes and soup accompaniments, as well as for over 300 soups, Digby Law’s Soup Cookbook will provide cooking and eating pleasure for a lifetime. Now back in print for the first time in almost 10 years, this classic deserves a place in every New Zealand kitchen.

Author Biography

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.