Hot or cold, spicy or mellow, smooth or chunky, this book offers a range of innovative and traditional recipes.
For an elegant opening to a three-course meal or a wholesome lunch, soup has been a special dish for creative chefs.
This collection showcases more than 60 Canadian soups, including favourite chowders from Bishop's Restaurant,
Vancouver, and Chives Canadian Bistro in Halifax, as well as elegant bisques, such as Chestnut Bisque from Vineland Estates, Niagara, and Lobster Bisque from Diva at the Met, Vancouver. Hearty soups to Posole from Tempest Restaurant in Wolfville, and Red Onion and Chorizo Soup from the Gardens' Café in Hamilton -- and refreshing, chilled soups -- Gazpacho from The Teahouse Restaurant in Kelowna, Chilled Blueberry Soup from Blomidon Inn, Wolfville, round out this innovative, all-Canadian recipe book.
Illustrated in full colour throughout, these recipes feature fresh seafood, vegetables and fruit. All recipes have been tested and adapted for home cooking.
"Elaine Elliot and Virginia Lee have created a new cookbook that is so visually appealing you will immediately start to prepare one of the outstanding recipes."
"Chowders, Bisques and Soups joyfully celebrates the harvest of our regions with inviting recipes from eight provinces."
- Valerie Mansour
"This beautiful, full-colour collection showcases more than 60 Canadian soups from some leading chefs. Includes favourites like chowders, bisques, French onion, iced melon soup -- chilled or hot, there's something for every season... excellent value."
- Ron Eade
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