“Most soup cookbooks on the market right now only contain recipes with long ingredient lists, complicated preparation, and excessive simmering,” said Frère, who spent 2 years in the south of France perfecting each dish in the book. “Using techniques I developed, home cooks can make amazing meals by taking leftover soup out of the fridge and sticking it in the microwave for a couple seconds.”

“There are tons of recipes in the book, from lukewarm gazpacho to frozen clam chowder to beef stew where the meat is still a little cold,” continued Frère, who said he was inspired to write the book after some chicken noodle soup went bad in his fridge. “I love the recipe where you take a quart of leftover french onion soup from TGI Friday’s and let it sit out on the counter for a bit. It’s great for a big crowd.”

At press time, Frère hinted at plans for his next book, which features microwaving techniques for old dumplings, half-eaten burritos, and frozen pizza.