This is a beautiful book, and the collection of recipes is just the right size. It contains a wonderful variety from near and far without being overwhelming. The recipes are easy to follow, and you can mix and match the soup and bread pairings to create your own favorite combinations. I’ll definitely be returning to this book again and again. Recommended By Elizabeth H., Powells.com
I have never seen an Ivy Manning cookbook that I didn’t like, and I love her Easy Soups even more than I expected. I especially like that her well-developed recipes pay attention to not only full-flavored soups, but also to the amount of time it takes to make them. Her recipes take an hour or under of active cooking time. Even better, she includes quick breads and biscuit recipes to make the full meal deal. Anyone who wants to cook a warm and comforting dinner will be pleased with Easy Soups From Scratch. Recommended By Tracey T., Powells.com
Synopses & Reviews
Nothing is more comforting at the end of the day than a hearty bowl of homemade soup accompanied by freshly baked bread, and this book shows home cooks how to do it in under an hour. Easy Soups from Scratch with Quick Breads to Match makes it simple to create delicious, nourishing soups and warm, toothsome breads for any day of the week with straight-forward, time-saving recipes. With 70 soups and breads to mix and match, soup lovers can choose from cozy classics like Farro Minestrone with Roasted Garlic Focaccia or international flavors like Barbecue Pork and Miso Ramen with Flaky Green Onion Pancakes. Readers can rely on helpful troubleshooting tricks and get-ahead tips to make these winning combinations come out perfect every time.
About the Author
Ivy Manning is a Portland, Oregon-based food and travel writer and author of 6 cookbooks including her forthcoming title, Easy Soups From Scratch With Quick Breads To Match (Fall 2017, Chronicle Books). Her work regularly appears in Cooking Light, Clean Eating, Fine Cooking, Sunset, Eating Well, and Everyday with Rachel Ray. Ivy is a regular contributor to the Oregonian and is a contributor to Food And Wine Magazine.