Maritime Seafood Chowders, Soups and More

Prince Edward Island Chef Paul Lucas is back with another book that's chock full of new ways of cooking old fare - and vice versa. He goes back to basics, focusing on soups and sauces that form the basis of most good recipes - which, of course, he includes here. In these 64 pages you'll find everything you need to know about making good soup stock - beef, pork, fish, veggie - and sauces - white, velouté, glacé, fruit purée - then turning them into a soups and stews, risotto and bouillabaisse, which will leave your guests feeling like royalty, too.

ISBN10:	1894838947
ISBN13:	9781894838948
Number Of Pages:	160
Publication Date:	20130701
Publisher:	National Book Network
Binding:	Paperback

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SKU: 9781894838948

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