Hardcover; Published 6/30/2008; 1120 Pages; ISBN 9781416570806
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What goes better with a steaming bowl of homemade stew than a fat slice of freshly baked bread? This chunky omnibus collects two of Bernard Clayton Jr.'s classic cookbooks, The New Complete Book of Breads and The Complete Book of Soups and Stews, Updated. Here are recipes for every imaginable type of bread, from white and rye to cheese, herb, French, and Italian breads—try Kaiser Rolls, Southern Biscuits, English Muffins, Popovers, Challah, and Panettone. Clayton also devotes an entire chapter to "What Went Wrong—and How to Make It Right." Here too are more than 250 soup and stew recipes; American classics like New England Clam Chowder, Burgoo, and U.S. Senate Bean Soup share the spotlight with Japanese Shabu-Shabu and Nigerian Peanut Soup.
Self-Covered (no dust jacket).
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