Stephanie thought of books, food in books. Not cooking-books, but books in which food, recipes, or food prep is described. When I read this my first thought was: It Can’t Always Be Caviar;: The Fabulously Daring Adventures and Exquisite Cooking Recipes of the Involuntary Secret Agent Thomas Lieven, *. I read this book when I was a teenager (in German: Es muss nicht immer Kaviar sein) and I was obsessed by this book. I remember that I duplicated the Sacher-Torte which tasted wonderful. My literary taste has changed. Another great book with food recipes is Mordshunger * from the fabulous author who has also written Der Schwarm *. I’m still swimming in the Baltic Sea. But then I was inspired by the book Blackberry Wine (Roman) * and made a

Leek soup served in edible tiny soup bowls

Photo courtesy of www.finevinewines.com/

Delicious! You can drink the soup right away from their bowls, no need for spoons. My sons have sucessfully tested that! And in this case the drink could only be a Glas of blackberry wine.

By the way, I have no recipe for the soup, I emptied my larder ;-).

-========= REZKONV-Recipe – RezkonvSuite v1.3

Title: Soup Bowl
Categories: Backen, Brot, Suppe
Yield: 8 Stück

1 Batch Olive dough (see recipe) rested for 30
— minutes
Olive oil for greasing
White flour for dusting

============================ SOURCE ============================

< *	Richard Bertinet Dough: Simple Contemporary Bread * ISBN 978-1856267625 — Edited *RK* 10/13/2006 by — Petra Holzapfel

To prepare

Turn 8 ovenproof bowls (about 5-inch/12cm diameter) upside-dwon and
lightly oil the outside. (I use a set ot soup or breakfast bowls.)

To make:

With the help of the rounded end of your scraper, turn the dough out
onto a lightly floured counter and divide it into 4-ounce pieces.
Again lightly flour the counter. Taking one piece at a time, roll
out the dough into circles. Shake off any excess flour and shape the
dough circles over the upturned bowls. Press gently to ensure there
are no air bubbles between the dough and the bowl, Rest for 10
minutes.

Put (bowls upturned) into the preheated oven and turn down the heat
to 400°F (200°C) and bake for 20-25 minutes until golden brown. (You
will probably need to bake in 2 batches.) Remove them from the oven
and let cool for a few minutes. Using a fine-bladed knife, gently
loosen the bread from the bowls and ease it off. Cool on a wire rack.

:Quantity: 8 bowls
:Preparation: 30 minutes
:Resting: 40 minutes
:Baking: 20-25 minutes

“I first thought of this after ordering an Indian take-out meal. The
food was tasty, but it looked so boring in its little plastic trays.
I thought how much more fun it would be to serve it in bowls made
from bread, which you could flavor with a little chili or spice and
then eat, as the sauces softened the bread, From the idea of a curry
bowl, it was only a short step to thinking about also using the
bread containers as soup bowls-a nice play on soup with bread or
croutons.”

=====

*=Affiliate-Link zu Amazon

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