{"product_id":"scandinavian-feasts-celebrating-traditions-throughout-the-year-copy","title":"The Soup and Bread Cookbook","description":"\u003cdiv\u003e\n\u003cp\u003eJames Beard Cookbook Hall of Famer Beatrice Ojakangas takes us along on her “soup travels,” giving us delicious tastes from throughout the world and teaching us how to make them at home. These soups, stews, and chowders—each with a bread to go along—take their inspiration from farmers’ markets and local organic grocery stores: real ingredients, always, and irresistible flavors. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eMore than one hundred delectable and satisfying soup and bread pairings from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWhen eating out, Beatrice Ojakangas’s mother told her, you could never go wrong ordering soup. And then, of course, there should be bread to go with it. Beatrice has been sampling soup ever since, and in \u003ci\u003eThe Soup and Bread Cookbook\u003c\/i\u003e the James Beard Cookbook Hall of Famer takes us along on her “soup travels,” giving us delicious tastes from throughout the world and teaching us how to make them at home. International yet rooted in the rhythm of the Minnesota seasons—ranging from the cool, refreshing soups of summer to hearty winter fare—these soups, stews, and chowders take their inspiration from farmers’ markets and local organic grocery stores: real ingredients, always, and irresistible flavors. \u003cbr\u003e\u003cbr\u003eWhether it’s a basic broth or stock or a long-simmering vegetable-filled stew, there is a bread to go along—enough to fill a cookbook on their own, in fact. Here we have new potato spring pea soup together with chive-dill batter bread, or spicy mango melon soup with lemon poppy seed muffins, or super-simple salmon chowder with sour rye buns, or good old chicken and dumpling soup with Dutch raisin bread—or perhaps your craving is satisfied with Asian lemon-ginger soup with sesame sunflower breadsticks, or Avgolemono soup with pita bread, or Polish Easter soup with sourdough rye, or Brie and apple soup with fougasse. Whatever your palate desires, \u003ci\u003eThe Soup and Bread Cookbook\u003c\/i\u003e will, as \u003ci\u003eThe Splendid Table\u003c\/i\u003e suggests, “banish the Campbell’s from your cupboard forever.” Pull up a chair. Open the book. Soup’s on!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eUniversity of Minnesota Press, 2020\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePaperback, 280 Pages, 9 in H | 7 in W\u003c\/span\u003e\u003c\/p\u003e","brand":"Beatrice Ojakangas","offers":[{"title":"Default Title","offer_id":68058424868943,"sku":"9781517910419","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2094\/7031\/files\/9781517910419_0ed3_remote__238a1.jpg?v=1793998386","url":"https:\/\/shop.finlandiafoundation.org\/products\/scandinavian-feasts-celebrating-traditions-throughout-the-year-copy","provider":"North Wind Books at the Finnish American Heritage Center","version":"1.0","type":"link"}