Sue Becker's Homemade Bread, Soups and Stews Cookbook: Family Recipes Made with Home-Ground Flour and Wholesome Ingredients

Wholesome meals, simply made, one loaf and one pot at a time.

From Sue Becker, author of the Number 1 bestselling The Essential Home-Ground Flour Book and a trusted voice in traditional home cooking, comes Sue Becker's Homemade Bread, Soups and Stews Cookbook, a comforting and practical cookbook celebrating the timeless partnership of soups, stews and bread.

Sue Becker's Homemade Bread, Soups and Stews Cookbook features an extensive introduction that clearly explains the benefits and fundamentals of milling and baking with home-ground flour. The easy, nourishing soups, stews and chilis are designed for both stovetop and pressure cookers, making the book accessible for every cook and every kitchen, and each recipe is thoughtfully paired with a wholesome baked bread or biscuit.

The recipes are created for avid bread bakers who may be novice or beginning cooks, as well as for readers who view food as nourishment and care. The core audience includes family cooks who prepare meals from scratch, homesteaders and farm families, rural and small-town households, including those who grow their own food or rely on farmers' markets. With 80 recipes, and 60 full-color photographs, the book also appeals to practical cooks interested in make-ahead meals, batch cooking, and freezing.

Known for her popular Bread Beckers podcast, her social media reach of more than 130,000 followers, and decades of in-class teaching, Sue Becker connects with a deeply engaged audience. Virtually all of her followers are women ages 25-44, many cooking daily for their families. Sue Becker's Homemade Bread, Soups and Stews Cookbook is a natural companion to The Essential Home-Ground Flour Book, meeting the growing demand for healthier, intentional, from-scratch cooking that fits real life.

Sue Becker is a popular speaker and teacher. She has been teaching others the healthful benefits of whole grain nutrition and baking with freshly milled flour for nearly 30 years. She is a business owner and has a degree in Food Science from the University of Georgia.