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Soup Broth Bread
Soup Broth Bread

Soup Broth Bread

120 Vibrant and Heartwarming Recipes



288 Pages, 6.75 x 9.44

Formats: Cloth

Cloth, $35.00 (US $35.00)

Publication Date: September 2022

ISBN 9780241486290

Rights: US

Penguin Random House UK (Sep 2022)
Michael Joseph

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"Proof that soups are not just for winter. Bright, zesty and fresh. Comforting like Rachel herself." —Nadiya Hussain

Cook up warm, comforting dishes with Rachel Allen#&39;s timeless collection of soups, breads, garnishes, stocks and much more

In this love-letter to the world#&39;s most ubiquitous dish, acclaimed Irish TV chef and cookbook writer 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#&39;s expert guidance you can learn the classics and then expand your horizons, with delicious, achievable, heart-warming recipes you#&39;ll turn to time and time again, including . . .

· Carrot and Harissa Soup with Za#&39;atar Croutons
· Nordic Salmon and Dill Soup
· Pork and Fennel Meatball Soup

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

· 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.

Includes metric measures.


"The beautifully photographed book takes you through four seasons of soups; there’s still time to make salmorejo, a delicious pared-down gazpacho. The chowderlike Nordic salmon and dill soup can anchor a meal, and yellow lentil soup with lemon and parsley knows no seasons." —New York Times

Author Biography

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

Her 14 hugely successful cookbooks have sold over a million copies worldwide, and she has written for numerous magazines and newspapers including the Irish Mail on Sunday, the Sunday Tribune, Delicious, Olive, BBC Good Food, and her ongoing weekly food column for the Irish Sunday Independent. Rachel currently hosts RTE#&39;s The Restaurant with Marco Pierre White, and her TV series for the BBC and RTE (which include Rachel#&39;s Favourite Food, Bake, Easy Meals, Cake and Rachel#&39;s Everyday Kitchen) have been broadcast in over 30 different countries. She has also been a guest on multiple international programs, including NBC#&39;s Today.

Rachel lives in a beautiful home overlooking the sea in Shanagarry, near Ballymaloe in County Cork, with her husband, Isaac, and their three children.