Great new food book from travel and food author, Lenny Karpman

Jan. 27, 2010 - PRLog -- PRESS RELEASE

Contact: Dr. Karpman at karpmanhal@aol.com - subject line “Chicken”


Author Lenny Karpman just released his latest book First, You Boil a Chicken: Food-lover’s Guide to the World’s Chicken Soups. In nearly 400 pages, it delivers international chicken soup and stew recipes from more than 100 countries and insights into people, their culture, climate, economies and beliefs. From Aboriginal witjuti and bunya nut soup to Transylvanian wedding soup, from grandma’s Ashkenazi cure-all matzo-ball soup to Korean restorative ginseng – laden samgyetang, this book informs and entertains. It’s a great read for the armchair traveler, source book for the creative cook and guide for the gourmand who frequents ethnic restaurants.   It is available now through Amazon.com, Barnes&Noble.com and Booklocker.com.

Dr. Lenny Karpman practiced cardiology for more than thirty years, apprenticed in a fine French restaurant in San Francisco, catered for friends and non-profit fund-raisers, wrote restaurant reviews in California and Costa Rica and authored dozens of travel and ethnic food pieces in magazines, newspapers and anthologies.  His three previous books are Chana’s Legacy; Noni, Baloney, Puddin' and Pie: From Costa Rican Kitchen to the Corners of the World and Feasting & Foraging in Costa Rica: A Comprehensive Food Guide.  

Here are two reviews from Amazon: "This marvelous book takes you across the planet and shares with you, through the eyes of the author, how this magical broth is viewed and eaten in myriad cultures. You learn about the people, their styles of living, and yes...how to make many of the soups you discover within the leaves of this book. Peppered throughout are witty aphorisms from across the centuries about this golden concoction. I LOVE this book! Now... it is time to go and make myself some chicken soup."   Joanna Marin

“I love this book because it shows much of the world and its peoples through their chicken soups with lots of wonderful historical anecdotes.” J. M. Hall