The Soup and Bread Cookbook
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6 767 Ft (6 445 Ft + 5% VAT)
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6 767 Ft
Availability
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher University Of Minnesota Press
- Date of Publication 3 November 2020
- Number of Volumes Paperback
- ISBN 9781517910419
- Binding Paperback
- No. of pages280 pages
- Size 229x177x20 mm
- Weight 526 g
- Language English 51
Categories
Long description:
More than one hundred delectable and satisfying soup and bread pairings from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas
When eating out, Beatrice Ojakangas’s mother told her, you could never go wrong ordering soup. And then, of course, there should be bread to go with it. Beatrice has been sampling soup ever since, and in The Soup and Bread Cookbook the James Beard Cookbook Hall of Famer takes us along on her “soup travels,” giving us delicious tastes from throughout the world and teaching us how to make them at home. International yet rooted in the rhythm of the Minnesota seasons-ranging from the cool, refreshing soups of summer to hearty winter fare-these soups, stews, and chowders take their inspiration from farmers’ markets and local organic grocery stores: real ingredients, always, and irresistible flavors.
Whether it’s a basic broth or stock or a long-simmering vegetable-filled stew, there is a bread to go along-enough to fill a cookbook on their own, in fact. Here we have new potato spring pea soup together with chive-dill batter bread, or spicy mango melon soup with lemon poppy seed muffins, or super-simple salmon chowder with sour rye buns, or good old chicken and dumpling soup with Dutch raisin bread-or perhaps your craving is satisfied with Asian lemon-ginger soup with sesame sunflower breadsticks, or Avgolemono soup with pita bread, or Polish Easter soup with sourdough rye, or Brie and apple soup with fougasse. Whatever your palate desires, The Soup and Bread Cookbook will, as The Splendid Table suggests, “banish the Campbell’s from your cupboard forever.” Pull up a chair. Open the book. Soup’s on!
