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Soup Broth Bread | Hardback | By Rachel Allen

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Product Information
  • Soup Broth Bread
  • Pages: 288
  • Format: Hardback
  • Author: Rachel Allen
  • Publisher: Penguin
  • Publication date: 21 Oct 2021
  • Category: General Cookery / Celebrity Chefs
  • Size: 24.7 x 17.9 x 2.7 cm
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 Soup Broth Bread by Rachel Allen

Synopsis

In this love-letter to the world's most ubiquitous dish, acclaimed TV chef, cookery writer and renowned teacher, Rachel Allen, explores everything soup has to offer.

Whether as a starter or main dish, a quick fix or a leisurely indulgence, to nourish a cold or heal a broken heart, or to feed yourself, your family or a crowd of friends, there is a soup for every occasion.

With Rachel's expert guidance you can learn the classics and then expand your horizons, with delicious, achievable, heart-warming recipes you'll turn to time and time again, including . . .

SOUP
· Carrot and Harissa Soup with Za'atar Croutons
· Nordic Salmon and Dill Soup
· Pork and Fennel Meatball Soup

BROTH
· Chunky Chickpea and Chorizo Broth
· Japanese Chicken and Udon Noodle Broth
· Lamb and Pearl Barley Broth

BREAD
· Cheesy Tear and Share Swirls
· Guinness Bread
· Blue Cheese and Walnut Bread

Rachel also shares easy recipes for fresh homemade breads, as well as clever garnishes, essential stocks, and a wealth of tips on equipment, batch-cooking, freezing, and presentation.

Just as every cook needs good soup in their repertoire, this book will be a must-have source of inspiration for every kitchen shelf.

Reviews

'Soup Broth Bread . . . Mouth-wateringly delicious.' Hot Press

'Heartwarming and comforting, there's a soup for every occasion.' Good Housekeeping 

'This has lots of the type of warm, nourishing dishes we all crave at this time of year, but with a twist.' Sunday Times

'A must-buy for anyone in need of a bowl of comfort, at any time of the year.' Easy Food

About the Author

Rachel Allen is a bestselling cookery writer, TV chef and celebrated teacher at the world-famous Ballymaloe Cookery School in County Cork, Ireland.

Raised in Dublin, Rachel began her studies at Ballymaloe at the age of 18, remaining on after graduation to cook at the Ballymaloe House Hotel and Restaurant. She then set off to travel and cook her way around the world, returning afterwards to Ballymaloe to work at the cookery school. It was there she found her passion for teaching, where she continues to lecture to this day. Rachel lives in a beautiful home overlooking the sea in Shanagarry, near Ballymaloe in County Cork, with her husband, Isaac, and their three children.

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