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Dairy Hollow House Soup and Bread: A Country Inn Cookbook Paperback – 1 Aug 1993
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From the Back Cover
CRESCENT DRAGONWAGON IS THE ALICE WATERS OF THE OZARKS . . .
turning out a nightly stream of creations wherein the best of country and city converge. -House Beautiful
Consistently rated one of America's ten best country inns, Dairy Hollow House in Eureka Springs, Arkansas, is celebrated for a unique cuisine built on such traditional country ingredients as farm fresh chicken, wild mushrooms, greens, dried beans, and summer's berries. Now in over 200 recipes, chef and owner Crescent Dragonwagon shares all her soup-making, bread-baking, and salad-tossing wisdom in a cookbook that's as gutsy and distinctive as a steaming bowl of gumbo-in five variations. Welcome.
Along with being an innkeeper and chef, Crescent Dragonwagon is a cooking teacher, award-winning children's book writer, and author of four cookbooks including THE DAIRY HOLLOW HOUSE COOKBOOK. She and her husband, Neal Shank, live at the innkeeper's house at Dairy Hollow in Eureka Springs, Arkansas.
A SEASON OF SOUPS . . .
Chicken Soup with Forest Mushrooms
Mussel Soup Dublin
Autumn Cream of Onion Soup with Brandy and Cider
RosS and Apple Velvet Soup
Deep December Cream of Root Soup
Wintery Chicken and Pasta Soup
Hillbilly Many-Bean Soup
Winter Borscht . la Vielle Russe
Asparagus and White Wine Soup
Chicken and Rice Soup with Fresh Spring Vegetables
Chilled Strawberry Soup with CrSme Fraiche
Gingered Fresh Pea Soup with Snow Peas and Water Chestnuts
Chilled Corn Chowder with Dill and Scallions
Peach Soup with Almonds
Augusta's Chilled Tomato Soup with Basil Cream
AND A BASKET OF BREADS
Herbed Mezzaluna Bread
Skillet-sizzled Buttermilk Cornbread
Slightly Fanatic Whole Grain Bread
Custom-Made Biscuits As You Like Them
Top customer reviews
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28 January 1999
This book not only contains wonderful, usuable recipes, but it also tries to show you how to cook. It gives you the frame for any recipe, and then with what you have on hand you can feel confident to vary, vary, vary to your heart's content. This is the basis of good cooking, not whether or not you can follow a complicated "conde nast" recipe. In rural Japan it is very difficult to get so many ingrediants people take for granted (fresh dill? out of the question) so this flexibility is very important.
15 June 1998
Although the focus is Soup here, I began using the baking section first. I found definitive buttermilk cornbread, biscuts and muffins, although I have been a good baker for a long time, these were truly the "best in class" and are the standard for my kitchen. I have some favorites now among the extensive soup section but still need to supplement with other cookbooks when I want a meat recipe since the focus here is chicken, fish, vegetable or legumes based. I found the book gives a blueprint that allows me to make some kind of soup out of what is on hand. I also found the "Sandy's Great Lentil Soup with Greens and Garlic" to be a completely fresh, nutritious take on lentils and simple to boot. The small section on Salads is invaluable. I use the Curried Vinaigrette (for the Curried Lentil Salad with Vegetables) on sandwiches as a spread since it keeps forever. The Mexican Corn and Avocado Salad with the Cilantro Vinaigrette gets raves every time and satisfies my Avocado cravings. I couldn't do without this one. It's a good read too with lots of stories and info imbeded in the text.
10 April 1998
This cookbook is probably the most-used and best of all in my kitchen, and I have about 50. You don't need to doubt one word of what Ms. D writes, all of these recipes (I've tried almost all of them) are unbelievably delicious. All are dinner-party worthy. I have had the best compliments from guests and hubby for the soups, above any other part of the meal. My only complaint: she's such a purist about fresh ingredients, particularly broth, that I felt really guilty using canned broth. Sorry but I just don't have the time to make fresh chicken broth!! She's right of course, but not everyone can spend all day in the kitchen. This cookbook is EXCELLENT.
31 October 1998
Even with a large collection of cookbooks, during the autumn, when we are ready for soups, this book is the one that I consult. The recipes are very complete. It does not contain beef recipes but with the large selection I haven't missed the beef selection. However, this is not just a recipe collection. It contains many stories about the Inn from which these recipes come from.
24 December 1997
If you cook soup regulary, or want to, this is the only soup book you need!! Fully 1/3-1/2 of the book has either explicitly vegetarian recipies or recipies that can be converted with only a single ingredent.
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