The Soup and Bread Cookbook

(Paperback)

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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 Ojakangass 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 seasonsranging from the cool, refreshing soups of summer to hearty winter farethese soups, stews, and chowders take their inspiration from farmers markets and local organic grocery stores: real ingredients, always, and irresistible flavors.

Whether its a basic broth or stock or a long-simmering vegetable-filled stew, there is a bread to go alongenough 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 breador 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 Campbells from your cupboard forever. Pull up a chair. Open the book. Soups on!

Reviews

"Will banish the Campbells from your cupboard forever."The Splendid Table

"Perfect for traditional holiday recipes or impromptu get-togethers, every ingredient contains only in-season vegetables or fruits. Ojakangass creative and flavorful recipes are a soulful reminder of the pleasure of soup and bread."Publishers Weekly

"Perfectly paired soup and bread recipes . . . The Soup and Bread Cookbook is just the latest in a great careers worth of notable work."Lake Superior Magazine

"Theres so much more to sip from your spoon on a chilly daythink ginger-carrot soup, Dutch cheese soup, or a root vegetable chowder. And theres no one better to teach us how to make it than Beatrice Ojakangas."Lee Svitak Dean, Star Tribune

"Packed with helpful baking tips (and a few key recipes for basic breads, stocks, and broths), The Soup and Bread Cookbook lives up to its name: a treasure trove of flavorful recipes for the days when nothing but a steaming, savory bowl of soup and a warm loaf of bread will do."Shelf Awareness

"I tend to view bread as a vehicle for sopping up the last drips from the bottom of the bowl, but in Ojakangass hands, its obvious that the relationship has much more potential . . . Ojakangas gets really inventive with her breads."Kitchn.com

Author Bio

Beatrice Ojakangas began her culinary career as a food editor for Sunset Magazine and went on to write for Bon Apptit, Gourmet, Womans Day, Family Circle, Redbook, Cooking Light, Country Living, Southern Living, and Ladies Home Journal. A columnist for the Minneapolis Star Tribune and the Duluth News Tribune, she stars in the Food Network series The Bakers Dozen and has appeared on Baking with Julia Child and Martha Stewarts Living. She is author of thirty cookbooks, including Scandinavian Cooking, Great Old-Fashioned American Recipes, Scandinavian Feasts, and the award-winning Great Scandinavian Baking Book (all available from Minnesota). In 2005 she was selected for the James Beard Cookbook Hall of Fame. Her memoir, Homemade: Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food (Minnesota, 2016) received a Northeastern Minnesota Book Award.