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Contents:
  1. Maija's vegetarian/vegan recipes
  2. Stepping up my photography to make a cookbook | Dries Buytaert
  3. Pure thing
  4. World food recipes
  5. About Sara

Maija's vegetarian/vegan recipes

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French cuisine. Jamie Oliver.

Stepping up my photography to make a cookbook | Dries Buytaert

Jeffrey Alford , Naomi Duguid. Indian cuisine. Steven Raichlen. Grilling , Barbecue. Giada De Laurentiis. Italian cuisine. Marcella Hazan. Thomas Keller , Deborah Jones. Rick Bayless. Mexican cuisine. Jessica Seinfeld. O: The Oprah Magazine editors. Irma S. Rose Levy Beranbaum. Baking , Cakes , Cake decorating.

Flexitarianism , Vegetarian cuisine. Magazine , General cooking. Daniel Boulud. You can tell that autumn is approaching as there is a veritable windfall of books offering up recipes for good winter warmers like soups even though, of course, soups can be enjoyed all year round. This fairly thick book is no exception, promising the soup lover 75 different soups and breads to accompany them, with inspiration drawn from all around the world.

An obvious combination, you will hopefully agree, yet something often overlooked by other soup-orientated recipe books where, You can tell that autumn is approaching as there is a veritable windfall of books offering up recipes for good winter warmers like soups even though, of course, soups can be enjoyed all year round.

An obvious combination, you will hopefully agree, yet something often overlooked by other soup-orientated recipe books where, perhaps, a few breads might be given as a bit of an afterthought to serve up with the soup "main course.

Pure thing

Introductions and arty "theme-setters" are kept to a minimum. First you get the basics, the building blocks for many soups and breads and then everything is split into four big chapters, one for each season. A word of caution, you would be well advised to browse sequentially through this book at least once and resist the temptation to just dip in and out.

Many nuggets of good, actionable information can be found and it is worthy of a read. Of course, something has to come along and burst a bubble of perfection. Our usual niggles, in other words, namely the lack of a clear preparation and cooking time and the reliance on sole U. Why, why, WHY!

One can sort of forgive the false economy of not giving each recipe its own colour photograph, one can understand differences over design but think of a harassed or uncertain cook, give them a break and also remember that there are foreigners who might buy your book and be unfamiliar with cups and ounces as measures.

This pre-release review copy was missing the index and the usual other stuff found at the end of a book so we don't know if one should be insulted by the inclusion of a conversion table or not. Hopefully there is a very detailed usable index to aid navigation and cross-reference otherwise you are sunk! The range and selection of recipes is quite pleasing, although the instructions are rather terse and perhaps less beginner-friendly. All in all a fairly pleasing attempt with some pleasant packaging, but the higher the price the fussier the buyer can justifiably be and thus this overall package might be slightly-overpriced - it might come solely down to whether you "click" with it or not and whether you particularly need another soup-orientated book or not.

As it is, we will give this book the benefit of the doubt as it is sufficiently different to make it a warranted four YUM star thing but with the various omissions and quirks it might not deserve a five YUM award. In any case, it is worthy of closer consideration. ISBN , pages. Typical price: USD Oct 14, DelAnne Frazee rated it it was amazing Shelves: reviewed.

With such a variety available from the rich Roasted Red Pepper Soup to the basic stock recipes. This is the cookbook for any soup lover like myself. It even goes so far as to match the soups with a bread side.

Not being the best at making bread I was interested to see if I would be able to manage the recipes included in The Soup and Bread Cookbook. Divided into seasons the soups were suited to the warm summer and the blustery winter nights. The soup was as easy as could be and so delicious that there were no left overs. My family has experienced my bread making attempts in the past and were dubious about trying the muffins.


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With a little trepedation I watched the basket travel around the table and each to one. Then sighed in relief as the basket soon became empty. She actually asked me if I would make it again soon, as she liked it so much. My nephew how like myself despises peas tried it and told me he liked the way it tasted. I am ashamed to say I only had a sandwich but was surprised how easy the whole wheat bread was to make.

World food recipes

I also made the rye bread to make Rueben Sandwiches with. Both were better than any bread I have bought in the store. Thank you for making it so easy. I now have beef, vegetable and chicken stock canned on my extra refrigerator's shelf for future use and a new confidence in my abilities to make bread. With the holidays soon to be upon us I look forward to trying a few of these recipes for visiting family during the holidays.