With Rachel’s guidance you can learn the classics and then expand your horizons, with delicious, achievable, heart-warming recipes you’ll turn to time and time again. Rachel lives in a beautiful home overlooking the sea in Shanagarry, near Ballymaloe in County Cork, with her husband, Isaac, and their three children.

Includes Carrot and harissa soup with za'atar croutons; Chunky chickpea and chorizo broth; Italian wedding soup; Japanese chicken and udon noodle broth; Watermelon gazpacho - and many more. Her books have sold over 1 million copies worldwide, and her series for RTE and the BBC have been broadcast in 30 countries. Rachel is a popular figure in the culinary world, with an international audience for her bestselling cookery books and food writing, her live demonstrations, and her much-loved television programmes. With Rachel's expert guidance you can learn the classics and then expand your horizons, with delicious, achievable, heart-warming recipes you'll turn to time and time again.Whether as a starter or main dish, a quick fix or a leisurely indulgence; whether to nourish a cold or heal a broken heart, to feed yourself or a crowd, there is a soup for every occasion.

With Rachel's expert guidance you can learn the classics and then expand your horizons, with delicious, achievable, heart-warming recipes you'll turn to time and time again, including . Just as every cook needs good soup in their repertoire, this book will be a must-have source of inspiration for every kitchen shelf.Her cookbooks have sold over a million copies worldwide and she has hosted numerous accompanying TV series.

Rachel's hugely successful cookbooks (14 in total) and accompanying TV series include Rachel's Favourite Food, Bake, Easy Meals, Cake, Rachel's Everyday Kitchen and All Things Sweet. Additionally, Rachel was co-host of Good Food Channel's Market Kitchen, has appeared on BBC's Saturday Kitchen, and currently co-hosts RTE's The Restaurant with Marco Pierre White. Perfect for: Comfort food lovers, family cooks, and anyone looking to master the art of soup making. Rachel covers chunky winter stews, brightly flavoured broths, and a whole range of exciting regional dishes.Raised in Dublin, Rachel began her studies at Ballymaloe at the age of 18, remaining on after graduation to cook at the Ballymaloe House Hotel and Restaurant. 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's expert guidance you can learn the classics and then expand your horizons, with delicious, achievable, heart-warming recipes you'll turn to time and time again, including . What’s it about: A celebration of one of the world’s most popular dishes, Soup Broth Bread is all about soup in its every wonderful form, from comforting quick fixes to crowd-pleasing meals.