One such book is Splendid Soups by James Peterson, originally published in 1993, and updated in 2000. Peterson, who lived in France for a time and spent a few years teaching at the French Culinary Institute, is a prolific author (and additionally, is a professional perfumer), and I love every one of his books.

I’m not sure which I bought first, Splendid Soups, or Peterson’s early work, Sauces, but both were crucially important as I taught myself to cook. Now that the ground is frosty when I awake, and it gets dark as I stand at the cutting board, soups and stews are regularly on. the menu.

A reason that I loved this book in my twenties is that it contains recipes for simple, comforting fare such as Red Pepper Soup, Greek Lemon Soup and Tuscan-Style Minestrone, but it also pushed the edges of my culinary imagination with offerings like South American Shrimp Chowder, Mussel and Shiitake Mushroom Dashi and Smoke Scented Broth with Ravioli.

If you are in need of a steaming bowl of homemade soup or a whole winter’s worth this book will be a perfect companion in the kitchen.