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It is part of "The Edible Series" from Reaktion Books, which also includes tomes on whiskey, tea, soup, cheese and other everyday favourites.
"His management style was different from mine," said Ms. Forley over a lunch of white bean and cauliflower soup, cheese brioches, curried sweet potato pie, and kale-collard goat cheese pie at the Flourish Baking Company, which the couple now run together, in Scarsdale, N.Y.
RECOMMENDED DISHES Green and white noodles with caviar, grilled sausage & French lentils, mussels, cream of asparagus soup, cheese soufflé, calf's liver with onions, mesclun salad vinaigrette, soft-shell crabs meunierè, roasted half duck with mango, Grand Marnier soufflé, gateau au chocolat truffe, thin-crust apple tart, floating island.
So the morning is reserved for the mundane business of living – emails, admin, going for a walk, shopping, phoning, posting letters – and then after lunch (a sandwich, a bowl of soup, cheese on toast – nothing too copious) the day's work really begins.
I spent Friday working from home, snacking on pumpkin soup, cheese toasties, and bad coffee.
She insists that we head downstairs for lunch immediately, where we are treated to simple food cold vegetable soup, cheese, bread, potatoes, and black tea.
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RECOMMENDED DISHES -- White bean soup, cheese-filled crepes, baked asparagus, penne with eggplant, red snapper, saltimboca, chicken diavolo, all desserts.
Fruit soups and cheese soups are more specialized and may require a recipe the first time you try them.
The leaves are used fresh or dried to flavour many foods, particularly sweets, beverages, salads, soups, cheeses, meats, fish, sauces, fruits, and vegetables.
And, rounding out the appetizer courses (pace yourself!), a deconstructed goat-cheese salad is reconstructed as soup: the cheese sitting on top of a round of brioche in a bowl filled with frisée and batons of bacon and surrounded by cubes of green apple and marvelously discordant tofu, the whole thing draped in lardo.
This bread goes well with soup and cheese or toasted for breakfast with cream cheese and marmalade.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com