Bread and Soup Cookbook/2510

by Culinary Arts Institute Staff

Book Overview

No Synopsis Available.

• Format: Paperback
• Language: English
• ISBN: 0832605530
• ISBN13: 9780832605536
• Release Date: January 1976
• Publisher: Delair Pub Co
• Length: 96 Pages
• Weight: 1.20 lbs.

Customer Reviews

Very complete book of soups and breads

This book is one of a series with recipes that have been tested at the Culinary Arts Institute in Illinois. The first five pages are devoted to bread-making in general. The authors discuss flours, yeast, and other ingredients as well as bread-making techniques and freezing bread for later use. The next 25 pages are devoted to yeast bread recipes. There are recipes for loaves, rolls, sweet dough, and sourdough. There is a wide variety of breads here using bran flour, ground nuts, mozzarella cheese, carrots, mushrooms, cottage cheese, oatmeal, rye, and whole wheat. Of course, they didn't leave out basic white bread either. The next 12 pages are filled with quick bread recipes including, popovers, waffles, muffins, doughnuts, biscuits, and sweet loaves.I like the fact that most of these breads have only a minimum amount of sugar - not overly sweet. The final 40 pages present soup recipes. There are recipes for soups served both hot and cold. You will find soups with a cream base as well as broth based. In addition, there are international recipes. These soups from other countries are also paired with bread recipes to serve along with them. Although I wish the cover were either spiral bound or "hard-back" for better durability, I know this is one cookbook that won't just sit on the shelf.