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Bakery Lane Soup Bowl: One Hundred Recipes Paperback – March 12, 1977
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Fresh ingredients are the first consideration in this collection of recipes from the Bakery Lane Soup Bowl restaurant. Invitingly written, and illustrated with drawings from 15th through 18th-century herbals and late 19th- and early 20th-century seed catalogs. Bakery Lane Soup Bowl Cookbook describes preparation of the delicious soups, salads, breads, desserts, and drinks that helped make this restaurant so successful. There are useful hints, including, for example, the key to making the best soup stocks, and how to sidestep the messy job of scalding milk when baking bread. This is an easily mastered, informative, and handsome addition to the cookbook shelf. -- Midwest Book Review --This text refers to an alternate Paperback edition.
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Top Customer Reviews
About 100 recipes divided into seven chapter: Soups, Salads, Breads,Desserts, Cookies, Drinks and Things and Quiche. All of the recipes were served at the restaurant . There is nothing too fancy here, just simple foods well prepared. The recipes were real confidence builders for me as a teenager, when I first started cooking and have become family favorites, many of these recipes are the most requested for family gathering and the first to disappear from a buffet table.
The Pate and Sangria recipes are constantly on my table as are all of the cookie recipes. One really handy item has been the pie pastry mix. A simple to prepare pastry mix that you store in the fridge and make the pie dough as needed. I have made this for years and now make up the mix and store it in the freezer in potion size zip top bags. it has been a lifesaver around the holidays when I prepare multiple pies. I can make the mix a week or two ahead of the holiday, pop it in the freezer and when I am ready to make the pies, the dough comes together in no time and I have enough to make 5 to 6 single crust pies or 3 two-crust pies.
There are only four quiche and frittata recipes but each of them make regular appearances on my table. The breads and desserts all come together easily with simple and easy to find ingredients.The soup recipes are all really simple and I have yet to be let down by any recipe.
You will need a 10 inch pie plate for the pie recipes and many of the quiche recipes. I tried using a deep dish 9 inch pie plate which was OK for the pie recipes but never seemed to work for the quiche recipes. I ended up buying several inexpensive 1o inch pie plates at a restaurant supply company soon after buying the book and have not regretted it.
There are no photos. I know that is important to many cookbook buyers but this is one book I would ask you to take a leap of faith and try a book without photos. The recipes are simple, easy to follow and well written.