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Soupologie 5 a day Soups: Your 5 a day in one bowl
by Stephen Argent Anastasia ArgentA powerhouse collection of soups and meal pots that deliver 5 portions of fruit and veg (sometimes more!) that are also low in calories, sugars, carbohydrates and salt, plus are dairy and gluten free.The first section explains what 5-a-day really means and includes a guide to what counts and what doesn't, as well as which fruits and veg give you a large dose of sugar. Armed with this better understanding of how to achieve your 5-a-day, you can then aim for even more. The recipes range from soups such as Pea & Watercress (which also includes onion, apple, spinach and garlic) and Tomato & Aubergine (which also includes onion, peppers, carrot and basil) to Spiced Pineapple & Tomato Stew (which also includes sweet potato, peppers, onion and garlic). Each one makes enough for one person but can easily be adapted for larger servings. They have all been fully analysed by a qualified nutritionist so that the reader can see immediately the benefits of what they're eating. The authors also show the reader how to create their own 5-a-day soups and meal pots that range from cleansing to therapeutic and everything in between.
Soupologie: Plant-based, gluten-free soups to heal, cleanse and energise
by Stephen ArgentThis is much more than a book of delicious plant-based soup recipes. Get to know the ingredients first with all the nutritional information clearly explained, so you can find out which ingredients will have the most impact for you. Low on energy? get those B-vitamins packed into your soup. Need to drop a few pounds? focus on the metabolism-boosting recipes. Constantly getting colds? Get going with the immune-boosting soups. All recipes are nutrient rich but naturally low in calories. Each recipe has icons to show which common ailments are targeted such as stress, fatigue, weakened immunity and more. Recipes are plant-based and gluten-free, so can be enjoyed by everyone, but serving suggestions add in other delicious 'soupolo-twists' so you can adapt things to your own taste. The book is fully photographed by award-winning food photographer Jean Cazals.
Soups & Stews 101: Master Cooking Soups and Stews with 101 Great Recipes (101 Recipes)
by Kate DeVivoFrom classic chicken noodle soup to gumbos, chowders, chilis and more, this is your go-to guide for delicious soups and stews perfect for any occasion.Soups & Stews 101 features tasty and accessible recipes from a wide variety of culinary traditions, including Italian, Cajun, Mexican, Middle Eastern, and Asian to name just a few. You’ll find meaty chilis, seafood chowders, and vegetarian stews; special holiday dishes and simple weeknight meals; comfort food favorites and exciting new flavors.Soups & Stews 101 begins with a detailed introduction covering everything you need to know about soup and stew cooking, from kitchen equipment and supplies to spice rack and pantry essentials. Its practical layout makes it easy to use, with measures calculated in both traditional and metric quantities. With its clear, straightforward instructions, this volume is perfect both for beginners and more experienced cooks looking to broaden their kitchen horizons.
Soups (Sheila Lukins Short eCookbooks)
by Lukins SheilaFor over twenty years, PARADE food editor, writer, and chef Sheila Lukins has inspired would-be chefs across the country with her accessible and easy-to-prepare Simply Delicious recipes. This e-cookbook is a compilation of Sheila's favorite chicken recipes from her time at PARADE, written with the busy home cook in mind.In addition to dozens of creative and succulent chicken recipes, this book provides an easy tutorial on how to roast the perfect chicken and carve poultry at the table. Readers get plenty of delicious and fun ideas for jazzing up a weeknight chicken dinner or creating the perfect special-occasion meal--that are sure to delight the entire family.
Soups Cookbook
by Gooseberry PatchSoups shares our very best recipes for all kinds of soups! Get cozy with fireside chili, baked potato soup and farmhouse beef stew.
Soups Handbook: All You Need to Know to Make Delicious Soups and Broths (The Basic Basics)
by Marguerite PattenThe definitive guide to one of the world’s most popular dishes. Marguerite Patten draws on her years of experience to bring together recipes for one of the great comfort foods: soup. Hot soups are warming in cold weather and cold soups are refreshing in the heat. Soup can also be made from every kind of ingredient. This guide contains recipes for every occasion and soups from around the world—from vichyssoise and minestrone to hot and sour—and covers all the information you need to make soups of perfect flavor and consistency, including stocks which are the secret of many good soups.
Soups and Salads
by Bon Appétit200 soup and salad recipes that range from simple yet elegant appetizers and side dishes, to satisfying main courses, to refreshing, colorful fruit finales. Special features tell you how to thicken and enrich a vegetable soup, clarify fish stock, clean and store lettuces, prepare perfect mayonnaise and vinaigrette, and make herb-flavored vinegars.
Soups and Starters Recipe Perfection
by Ellen ArgyriouSoups and Starters Recipe Perfection contains simple, delicious recipes that anyone can make. From Vietnamese pho to grilled oysters with champagne and cream, this collection covers an array of soups and hot and cold starters to complement any meal. Each recipe comes with fully illustrated, easy-to-follow step-by-step instructions.
Soups for Every Season: Recipes for your hob, microwave or slow-cooker
by Annette YatesThis book contains soups for very season: light and chilled for a warm summer’s day, smooth, pureed or creamed for more formal occasions and hearty and thick, a meal in itself for a cold winter’s day. It includes instructions for those who prefer to cook in their microwave.
Soups, Stews & Breads
by Gooseberry PatchWhether you're craving chicken noodle, creamy tomato, or loaded potato, a bowl of piping hot soup is always a good idea. Soups, Stews & Breads has over 350 of the most delicious recipes you can imagine, and is filled with photos, tips and serving ideas, too.Along with all your favorites, you'll find recipes for hearty chowders, satisfying stews, and scrumptious breads to serve with them. We've also included quick-fix and slow-cooker recipes!Soups, Stews & Breads makes it easy to whip up a batch of homemade chicken broth, a party-size crock of spicy chili, quick breads, crackers and croutons...all from one handy cookbook. It's the last soup book you'll ever need!
Soups, Stews, and Chowders: Robin Takes 5 (Robin Takes 5)
by Robin MillerThe host of Food Network’s Quick Fix Meals shares a satisfying selection of soups, stews, and chowders perfect for hungry families on the go.It’s 5:00 PM. Everyone’s hungry. Do you order takeout? Do you resort to nuking a processed meal from the freezer? Let Robin Miller give you a better option—one that doesn’t include an unhealthy heap of calories and fat. With this volume from the Robin Takes 5 series, you’ll be able to whip up a healthy and satisfying dinner for you and your family with just five fabulous ingredients. Each recipe is quick, easy, healthy, and a mouthwatering 500 calories or less.This eBook features a special video introduction by the author. The recipes featured here are also in Robin Miller’s fabulous cookbook Robin Takes 5.
Soups: Over 200 of the Best Recipes
by HamlynNo food is as timeless or verstile as soup: the choice of ingredients is vast, the variations limitless. From it's humble French beginnings, soup has evolved into a dish for all occasions and in Soups you will find over 200 simple-to-follow recipes for creating quick, healthy and delicious soups, ranging from refreshing summer starters and warming first courses to hearty one-dish suppers. Choose from classics such as Cream of Chicken Soup, Bouillabaisse, Gazpacho and Borscht or try some more adventurous recipes such as Mussel Soup with Saffron, Spiced Chickpea and Lamb, and Eight Treasure Soup.No matter what your tastes, mood or culinary skills may be, this book really does has something for everyone.
Soups: Over 200 of the Best Recipes
by HamlynNo food is as timeless or verstile as soup: the choice of ingredients is vast, the variations limitless. From it's humble French beginnings, soup has evolved into a dish for all occasions and in Soups you will find over 200 simple-to-follow recipes for creating quick, healthy and delicious soups, ranging from refreshing summer starters and warming first courses to hearty one-dish suppers. Choose from classics such as Cream of Chicken Soup, Bouillabaisse, Gazpacho and Borscht or try some more adventurous recipes such as Mussel Soup with Saffron, Spiced Chickpea and Lamb, and Eight Treasure Soup.No matter what your tastes, mood or culinary skills may be, this book really does has something for everyone.
Soups: Simple and Easy Recipes for Soup-making Machines
by Norma MillerMore and more of us are discovering how easy it is to create a tasty homemade soup using one of these new appliances. The soups can often be ready in just 30-40 minutes. Here Norma Miller extends the range of recipes included in your instruction booklet to provide a wonderful selection of simple but delicious recipes. You'll soon realize that your soup maker is indispensable.Hints and tips to get the best from your soup makerTasty recipes, quick and easy to makeAdapt your own traditional recipes to your new soup makerThis book contains nearly 100 tasty recipes, all personally tried and tested in the latest soup makers by Norma Miller. Traditional favourites, such as Mulligatawny Soup, Creamy Tomato and Basil Soup, Pea and Ham Soup, and Corn Chowder are here, plus some exciting new contemporary recipes, including Prawn and Saffron Soup with Noodles, Thai Chicken and Red Chilli Soup, and even Chilled Cherry and Almond Soup.
Soups: Simple and Easy Recipes for Soup-making Machines
by Norma MillerMore and more of us are discovering how easy it is to create a tasty homemade soup using one of these new appliances. The soups can often be ready in just 30-40 minutes. Here Norma Miller extends the range of recipes included in your instruction booklet to provide a wonderful selection of simple but delicious recipes. You'll soon realize that your soup maker is indispensable.Hints and tips to get the best from your soup makerTasty recipes, quick and easy to makeAdapt your own traditional recipes to your new soup makerThis book contains nearly 100 tasty recipes, all personally tried and tested in the latest soup makers by Norma Miller. Traditional favourites, such as Mulligatawny Soup, Creamy Tomato and Basil Soup, Pea and Ham Soup, and Corn Chowder are here, plus some exciting new contemporary recipes, including Prawn and Saffron Soup with Noodles, Thai Chicken and Red Chilli Soup, and even Chilled Cherry and Almond Soup.
Sour Crime Donuts (A Deputy Donut Mystery)
by Ginger BoltonWith Emily Westhill&’s popular Deputy Donut Café rolling out seasonal summer treats, everyone in Fallingbrook, Wisconsin wants a taste. But when a limited batch box turns up near a dead body, Emily and her curious tabby are pitted against the worst kind of customer—a cold-blooded murderer! Emily feels like a protective big sister around bubbly twenty-something Izzy—a new regular whose enthusiasm for peaches and cream donuts is surpassed only by her dream to start her own business. As if blown in by an August breeze, Izzy pulls Emily into her plan to buy a property at the edge of town to grow and sell fresh produce. But she&’s not the only fan of Deputy Donut&’s peachy delights . . . or the only patron vying to own the lush parcel of land. And the competition is fiercer than the two women imagined . . . Petty squabbles turn deadly when a developer with a mean streak is found murdered on the vacant stretch of land. Worse, Emily&’s signature donuts are spotted nearby, leading to several potential suspects who could have left their sugar-frosted fingerprints all over the crime scene—including the mayor, a handsome out-of-towner, and even sweet-to-the-core Izzy. When her detective husband discovers poisonous ingredients in the discarded desserts, a shocked Emily must reveal holes in a collection of very fuzzy facts and nab the killer before someone else takes their last bite . . .
Sour: The Magical Element That Will Transform Your Cooking
by Mark DiaconoSUNDAY TIMES FOOD BOOK OF THE YEAR 2019DAILY MAIL FOOD BOOK OF THE YEAR 2019A THE TIMES FOOD BOOK OF THE YEAR 2019A FINANCIAL TIMES FOOD BOOK OF THE YEAR 2019A GUARDIAN FOOD BOOK OF THE YEAR 2019A BBC RADIO 4 FOOD PROGRAMME BOOK OF THE YEAR 2019From cheese to vinegar, throughout the centuries we have deliberately let – and even encouraged – food to go sour to enhance its flavour. Now, sour foods have never been more fashionable, with the spotlight falling on foodstuffs as disparate as Belgian sour beer and Korean kimchi. But what is it that makes sourness such an enticing, complex element of the eating experience? And what are the best ways to harness sour flavours in your own kitchen?Sour offers a series of invitations to the modern cook, to learn the life-enhancing skills behind the everyday transformations that hold the key to this most enduring taste. Award-winning food writer Mark Diacono sets out to demystify the sour world, and explore why everyone's extolling the virtues of kombucha and fermenting for their digestive health. By grappling with gooseberries and turning his hand to sourdough, experimenting with ultra-cool shrub cocktails, and making his own yoghurt, kefir and pickles, Mark tells the story of what makes things sour, and offers recipes that maximise the transformative power of this amazing taste. From sumac-roasted duck and kombucha mayonnaise to roasted plums with labneh and cherry sour cream clafoutis, it is time to let a little (or a lot) of sour into your life.
Sourdough Biscuits and Pioneer Pies: The Old West Baking Book
by Gail L. JennerOld Fashioned Advice for the Modern BakerHow Pioneers in the Old West Do It?Living in the Old West required not only stamina, but innovation. Imagine putting a cake together without fresh supplies, measuring spoons, or a dedicated work area; imagine baking that cake without a thermometer, steady heat, or a timer. Sourdough Biscuits and Pioneer Pie shares the baking secrets of Native American ranch house cooks, chuck wagon chefs, and wagon train homemakers, with over a hundred Old West recipes—updated and kitchen tested. Laced among classic baked goods recipes such as Sourdough Biscuits, Spotted Pup Pudding, and Wild Grape-Apple Pie are dozens of anecdotes and fun facts on how our ancestors were so successful with so little.
Sourdough Cookbook for Beginners: A Step-by-Step Introduction to Make Your Own Fermented Breads
by Melissa Johnson Eric RuschGive your sourdough a healthy start—a sourdough cookbook from the creator of Breadtopia Sourdough bread is iconic for its crispy crust, airy and springy crumb, and unique tangy flavor—and it all begins with a fermented, yeasty concoction called a starter. While the process may seem extensive, The Sourdough Cookbook for Beginners, brought to you by the owner and creator of Breadtopia, will show you how easy it can be to whip up a delicious array of artisanal sourdough breads with just a few ingredients, simple tools, and a little bit of patience. This sourdough cookbook pairs simple instructions with tutorial photos, covering the first 6 days of bringing your starter to life and helping it thrive. Explore the science of how sourdough starters make bread rise along with how to prep your kitchen, plus tips and tricks you may have seen on Breadtopia. Then, try your hand at dozens of crusty artisan-style breads, flavored pan loaves, pastry, pizza, and even unique baked goods you can make with the leftover starter! This sourdough cookbook includes: Fresh start—With advice straight from Breadtopia, explore a walkthrough of making, feeding, storing, and reactivating starters, as well as what factors can influence fermentation and flavor. Knead-to-know—This sourdough cookbook provides a complete walkthrough of bread baking, plus beginner recipes, a handy glossary, and troubleshooting tips for every step. On the rise—The recipes in this sourdough cookbook, including some of the best from Breadtopia, progress from a Basic No-Knead bread to a more difficult Chocolate Babka so you can expand your skills as you go. Enjoy the sweet smell of sourdough success with the The Sourdough Cookbook for Beginners.
Sourdough Cookery
by Rita DavenportRecipes for sourdough starters, yeast breads, quick breads, rolls, twists, biscuits, muffins, pancakes, waffles, cookies, cakes, and main dishes.
Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers
by Eric Pallant“A culinary mystery story leavened with Pallant’s passion, charm, and devotion to the ageless allure of the risen loaf.” —Aaron Bobrow-Strain, author of White BreadSourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast. Environmental science professor Eric Pallant traces the tradition of sourdough across continents, from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history’s most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known—but equally important—individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity.Each chapter of Sourdough Culture is accompanied by a selection from Pallant’s own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, engaging read, especially for bakers—whether skilled or just beginners. More importantly, it tells the important and dynamic story of the bread that has fed the world.“Pallant deftly covers a wide breadth of time and place in Sourdough Culture, interweaving experts’ research with his own travels, research, and experiments.” —Pittsburgh City Paper“A tour de force of social, economic, political, and gastronomic history that is both meticulously researched and highly readable.” —Stanley Ginsberg, author of The Rye Baker
Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing
by Marco Garcia-Vaquero and João Miguel F. RochaSourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the latest scientific knowledge and current opportunities of sourdough technology at biomass, microbiota and enzymatic levels described in three distinctive sections. Section I covers the fermentation process of cereals and non-cereals to produce sourdough-containing compounds with health-enhancement benefits. Section II includes novel advances in sourdough enzymology, and last, Section III explores various applications of sourdough microbiota as antimicrobial and probiotic microorganisms and opportunities to be included in both food and non-food applications. Key Features: Includes extensive information on the use of innovative or emerging technologies aiming to promote circular exploitation systems. Promotes the full use of the cereal and non-cereal sourdough metabolites. Covers the functionality of sourdough microorganisms and functional compounds, and future exploitation of some of them in the field of nutraceuticals or functional foods. Sourdough Innovations is unique in its examination of health beneficial compounds through the downstream processing of sourdough from cereals, microbiota, and enzymes. It is a great source for academic staff and scientists within the broad area of food science who are researching, lecturing, or developing their professional careers in food microbiology, food chemistry, food processing, and food technology, including bio-process engineers interested in the development of novel technological improvements in sourdough processing.
Sourdough Microbiota and Starter Cultures for Industry
by João Miguel Ferreira da Rocha Elaine Berger Ceresino Grazina Juodeikiene Susanne Miescher SchwenningerTraditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, flavor development and leavening in food matrices, which most know as sourdough bread. This bread is still widely manufactured at farm level across Europe and worldwide, being highly appreciated by consumers for its distinct flavor, texture, healthy attributes and natural origin. Sourdough bread is expected to grow 6.9% annually through 2023. Once stagnant, the bread market has experienced a revival specifically through sourdough bread consumption. Consumers have been avoiding bread in the recent years due to the presence of extra ingredients such as chemical dough conditioners, preservatives and added sugar. However, the increasing popularity of fermented foods and their multiple health benefits are prompting the growthof sourdough market. This fast-growing market has been demanding a dynamic response from industries producing starter cultures to accelerate sourdough fermented bread production in increasing quantities while keeping its “made-for-you” characteristics. By bringing together top sourdough experts in Europe and beyond, this book compiles the latest knowledge in all areas of sourdough starter culture and advantages in using sourdough fermentation. Sourdough Microbiota and Starter Cultures for Industry supplies a biosciences’ audience with a hands on view of the latest advances from sourdough microbiota characterization to starter culture potentials targeting industrial application, including specific techno-functional and safety improvements obtained by clean-labeling strategies. Insights on health and improved quality shed light on new shifting consumer preferences and why choosing sourdough fermentation is a great expansion opportunity in one’s portfolio as thescience behind sourdough starter cultures meets improved nutrition-impact opportunities. This text teaches methods to exploit sourdough technology through the entire value chain from sourdough natural microflora through the development of novel starter cultures for producing fermented food, introducing the advantages that sourdough fermentation offers for improving the sensorial, technological and nutritional properties of breads.
Sourdough by Science: Understanding Bread Making for Successful Baking
by Karyn Lynn NewmanFlour + Water + Yeast + Science = Successfully Delicious Sourdough The transformation of a few ingredients into a crackling-crusted sourdough is nothing short of miraculous. Complex and fascinating chemical and biological processes are taking place in your mixing bowl and oven, thanks to wild yeast and bacteria, and the natural sugars, enzymes, and proteins found in flour. However, baking a great loaf of sourdough does not have to be complicated or overwhelming. Understanding the science behind these processes makes all the difference. In Sourdough by Science, molecular biologist Karyn Newman provides a reliable path to sourdough success by arming you with informative descriptions of what’s happening on a molecular scale and a strategy for learning from and optimizing your own bakes. Recipes are delectable, doable, and dependable—from a Rustic Boule to Wild Challah to Hazelnut Buns— teaching you the hows and whys of bread making along the way. Sourdough by Science has the answers to an array of sourdough questions: What is a sourdough starter? How do different flours respond? When should you add salt to a dough? How does the crust get crisp and crackly? The book makes it easy for readers to develop sourdough intuition with an invaluable and wide-ranging troubleshooting guide. Complete with resources and step-by-step photos, this is an essential book to build your bread-baking expertise.
Sourdough on the Rise: How to Confidently Make Whole Grain Sourdough Breads at Home
by Cynthia LairLearn how to make delicious whole grain sourdough breads--from Danish rye seed bread and English muffins, to focaccia and flapjacks--with recipes designed to build confidence and skill in home cooks.You'll begin by creating your own unique starter using flour, water, and warmth to attract wild yeast which develops into a dynamic, living ingredient for bread baking (detailed instructions on how to keep your starter lively for many years are included). Once your starter blossoms, you can begin baking a variety of internationally inspired breads. Fermented breads are remarkable for both their digestibility and health-giving properties. With recipes for twelve high-fiber, whole-grain sourdough breads, you'll find another two dozen recipes to accompany them. Slather a buttermilk biscuit with homemade Crème Fraîche Butter with Sea Salt or enjoy the naan you've just baked with Indian Spinach with Fried Paneer. Use your sourdough starter in the morning to whip up yogurt flapjacks served with Lemon Blackberry Sauce, or take an orange, pecan, and fig loaf and make Figgy French Toast. Whether a rustic boule or a stack of tortillas, all you need is basic kitchen equipment and a desire to bake bread the way it was originally done--using time and lively ingredients to create flavor.