Product Description

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

Product Details

• Amazon Sales Rank: #382781 in Books
• Published on: 2001-09-12
• Original language: English
• Dimensions: .82" h x 7.22" w x 9.23" l, 1.08 pounds
• Binding: Paperback
• 272 pages

From Amazon.com
For every occasion there seems to be a suitable soup: chicken soup for when you're under the weather, chili for the big football game, cheese soup for après-ski. Author and food writer Ken Haedrich relishes and highlights the unique character of soup in Soup Makes the Meal: 150 Soul-Satisfying Recipes for Soups, Salads, and Breads. His soup and salad recipes feature fresh, interesting, and, in many cases, seasonal foods. The recipe choices are meant to appeal to all appetites: they can be hearty enough to satisfy the hungriest meat eater or observant enough for vegetarian tastes or stylish enough for more elegant affairs. Find Chilled Creamy Peach Yogurt Soup for the summer months paired with Blueberry Lemon Scones and Tomato, Feta, and Peach Composed Salad garnished with Peach Vinaigrette. The yeast and nonyeast breads included are both interesting and unique. Jeff's Whipped Cream Biscuits are a rich accompaniment to Deborah's Bulgur Buttermilk Herb Soup, and the Molasses Soda Bread with Curried Pumpkin is the perfect winter's night companion to Haedrich's Cheddar Bisque. A well-known and experienced food writer, Haedrich offers the reader a bountiful harvest of choices that he recommends mixing and matching. This impressive collection should lead to a near-endless supply of satisfying combinations and possibilities. --Teresa Simanton

From Library Journal
Known for his simple but satisfying home-style recipes and especially his desserts and baked goods, Haedrich (Country Baking) here provides 50 complete menus for soup, salad, and bread (or biscuits or muffins), organized by season: The recipes are easy and mostly quick, and the menus make generous meals some of the soup-bread or soup-salad combinations, in fact, could stand alone. Busy home cooks and soup lovers will find Haedrich's latest book appealing; recommended for most collections. [Good Cook selection.]
Copyright 2001 Reed Business Information, Inc.

About the Author
Ken Haedrich is an internationally acclaimed food and travel writer and cooking teacher.  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.

Haedrich is the author of the award-winning Home for the Holidays, and is a regular contributor to Bon Appétit, Cooking Light, Better Homes and Gardens, Vegetarian Times, Eating Well, Family Fun, and Disney Magazine.  He has also written for Food & Wine, Horticulture, Parenting, Yankee, and National Geographic Traveler. He has appeared on several cooking shows and Good Morning America. He lives in Annapolis, Maryland.