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Soup Makes the Meal

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Soup Makes the Meal Cover

 

Synopses & Reviews

Publisher Comments:

Soup Makes the Meal is divided into 50 menus, each including a soup, a salad, and a bread recipe. The meals are developed so that the flavors within each harmonize, although the separate elements can also be mixed and matched. Best of all, the soups dont require homemade stock, many (but not all) of the breads are quick breads, and the salads range from light to hearty.

Theres nothing like a steaming bowl of soup on a cold day. White Bean and Kale Minestrone served with Savory Pull-Apart Bread and Roasted Pepper, Potato, and Greens Salad will fortify body and soul. But soup isnt just a cold-weather meal. For the springtime, theres Asparagus Vichyssoise accompanied by Cornmeal Muffins with Bacon and Pecans, and a Cherry Tomato, Cantaloupe, and Red Onion Salad. For the dog days of summer, theres Smoky Fresh Corn Chowder with Raspberry Muffins and Pesto Potato Salad.

 

 

Synopsis:

The book is divided into 50 menus, each including a soup, a salad, and a bread recipe.

Synopsis:

Here are 150 soul-satisfying recipes for fresh country soups, salads, and breads that can balance a meal and accommodate any season from winter to summer. 90 illustrations.

About the Author

Ken Haedrich is an internationally acclaimed food and travel writer, cooking teacher, and cookbook author. A native of New Jersey and former Navy Seabee, Haedrich has traveled the world, living everywhere from the rich flatlands of Mississippi to the lush tropical island of Diego Garcia. Now, settled in both Annapolis, Maryland, and the placid town of Rumney, New Hampshire, Haedrich believes that long, bleak winters are perfect conditions for igniting any ardent home cook's creativity. The author of eight cookbooks, Haedrich won an IACP Cookbook Award for Home for the Holidays (Bantam, 1992), and Country Baking (Bantam, 1990) was nominated for the same award. The New York Times voted Country Baking a top holiday pick, and Publishers Weekly named it one of the top five cookbooks of 1990. In addition, Haedrich wrote The Maple Syrup Cookbook (Storey Books, 1989), Country Breakfasts (Bantam, 1994), Simple Desserts (Bantam, 1995, out of print), Feeding the Healthy Vegetarian Family (Bantam, 1998), Soup Makes the Meal (Harvard Common Press, 2001), and Pie (Harvard Common Press, 2004). Ken Haedrich is a regular contributor to Bon Appétit, Cooking Light, Better Homes & Gardens, Vegetarian Times, Eating Well, Family Fun, and Disney magazine. He has also written for Food & Wine, Horticulture, Parenting, Yankee, and National Geographic Traveler and has appeared on several cooking shows and “Good Morning America.”

Product Details

ISBN:
9781558321878
Author:
Haedrich, Ken
Author:
Harvard Common Press
Publisher:
Harvard Common Press
Location:
Boston
Subject:
Bread
Subject:
Menus
Subject:
Salads
Subject:
Soups
Subject:
Courses & Dishes - Bread
Subject:
Courses & Dishes - Soups & Stews
Subject:
Courses & Dishes - Salads
Subject:
General Cooking
Subject:
Soups & Stews
Subject:
Cooking and Food-Soups and Stews
Copyright:
Edition Description:
Trade paper
Series:
Non Series
Series Volume:
106-20
Publication Date:
20010931
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
272
Dimensions:
9.13 x 7.25 x 0.83 in

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Related Subjects

» Cooking and Food » Baking » Breads
» Cooking and Food » Dishes and Meals » Salads
» Cooking and Food » Dishes and Meals » Soups and Stews » General

Soup Makes the Meal Used Trade Paper
0 stars - 0 reviews
$7.95 In Stock
Product details 272 pages Harvard Common Press - English 9781558321878 Reviews:
"Synopsis" by , The book is divided into 50 menus, each including a soup, a salad, and a bread recipe.
"Synopsis" by , Here are 150 soul-satisfying recipes for fresh country soups, salads, and breads that can balance a meal and accommodate any season from winter to summer. 90 illustrations.
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