In Slurping Through Europe, well-known chef Regis Robinson tickles our taste buds with 200 soup recipes from nearly 40 countries throughout Europe. Bean jahni soup from Albania, chilled cucumber soup from Estonia, fruit and nut soup from Macedonia, Galician black bean soup from Spain, Christmas soup from Slovakia... these are just a few of the delicious soups included in this book. Exotic, unusual soups and the old favourites - they're all here, simply explained, in a recipe book that will appeal to anyone who enjoys making and drinking - or should that be eating? - soup.

As the chef-turned-author points out, soup has been around since the Stone Age, the immediate by-product of mankind's earliest attempts to tenderise meat and vegetables by boiling them.There are instructions for making your own stocks, a glossary of what every kitchen should contain, and some very useful cooking hints gleaned by Regis Robinson during his 40 years as a chef. Slurping Through Europe is illustrated with original colour and b/w line drawings by Alwyn Gillespie, and full colour photographs.

Regis Robinson has cooked professionally for 40 years. Originally chef for a Dublin nightspot, he moved on to open Hatters Restaurant in Dun Laoghaire, which would become one of the best-loved restaurants at that time. Later still, he became a caterer, sometime food writer and lecturer. He still takes great pleasure in cooking.