Cooking Soup To Nuts

Cooking Soup to Nuts by Chef Becky Foulk Over 60 Soup Recipes to Mix & Match with Salads and Sandwiches for Mouthwatering Combinations that All Start with a Pot of Soup. This book features over 65 soups recipes with sandwiches and salad recipes that pair perfectly for quick and easy meal planning. There are also a dozen breads, stocks, and dressing recipes. Along with over a dozen desserts and ice cream toppings when a little indulgence is needed. The final page in the recipe section is how to toast, spice and candy nuts. From the author: Writing this book has been a dream come true. Soup to me is a perfect meal. It can fit into any diet – healthy or indulgent and is great any day of the year. I find cooking a pot of soup a great way to unwind after a stressful week. Unlike baking, soup is easy to adjust the recipes to what’s in your refrigerator or add a signature touch. You will find recipes in this book for every season, simple meals to elegant dinners, classic recipes to signature creations. The non-soup recipes are simply suggestions but can be mixed a match to create your perfect meal. (2016, Paperback, 156 pages)

Soup to Nuts offers selections from appetizers to desserts, with a special section dedicated to all your favorite nuts. This title has a little bit of everything for everyone with its basic southern style recipes and nut facts with cooking tidbits galore scattered throughout the pages.

This cookbook is packed with over 77 recipes as well as tips and tricks from one of the Big Islands most beloved food writers, Sonia R. Martinez: "There have been a lot of discussions in social media and other Internet groups about using convenience foods to have more time left to spend with family. As far as I'm concerned, that is a cop-out! "With the price of food steadily rising, ready-made convenience foods are also more expensive. You can feed a family of four several home-cooked (and healthier) meals for pennies per person if your money is spent wisely." - Sonia R. Martinez

Two bright, well-educated misfits ended up running a Cajun hybrid restaurant on Milwaukee's working-class South Side in 1980. They were also a Canadian-American-blend couple who went beyond their "provincial" status to experience life and love in the 1980s. This book is full of escapades, foibles, and spectacular screwups, as these two nutty baby boomers write about their calamities in the restaurant business. These "cautionary tales" cover everything from crazed customers, dear and derelict employees, and culinary dreams and disasters. Original and delicious recipes that cover home cooking to authentic Cajun cuisine will keep you warm and smiling in these adventurous and hilarious tales of From Soup to Nuts.

Uses cooking as a way to tie together learning about math and science and provides reading lists and student work pages to round out the study program.