Great Soup Empty Bowls: Recipes from the Empty Bowls Fundraiser

Editor Christopher Whitecap Books Ltd., Jamie Kennedy
Photographed by Christopher Freeland

Whitecap Books | February 27, 2011 | Trade Paperback |

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This collection features eighty-six amazing recipes from Sugar Snap Pea Soup with Stilton to Black Bean and Chipotle Soup with Lime. Simple and straightforward to make, the soups are as tasty as they are nourishing. From traditional favorites with a twist to contemporary concepts, these soups will find a lasting place in your recipe repertoire-and in your heart.

Format: Trade Paperback

Dimensions: 128 Pages, 7.87 × 7.87 × 0.39 in

Published: February 27, 2011

Publisher: Whitecap Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1552853470

ISBN - 13: 9781552853474

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– More About This Product –

Great Soup Empty Bowls: Recipes from the Empty Bowls Fundraiser

Editor Christopher Whitecap Books Ltd., Jamie Kennedy
Photographed by Christopher Freeland

Format: Trade Paperback

Dimensions: 128 Pages, 7.87 × 7.87 × 0.39 in

Published: February 27, 2011

Publisher: Whitecap Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1552853470

ISBN - 13: 9781552853474

About the Book

Empty Bowls is an annual event held at the Gardiner Museum in Toronto to raise money to help homeless people get off the streets with the help of the Anishnawbe Street Patrol. This cookbook marks the 10th anniversary of this successful event that combines the talents of Toronto's finest chefs and the artistic vision of Ontario's finest potters to offer a dinner comprised of soups served in original works of art. Here, for the fist time, such renowned chefs as Keith Froggertt, Susur Lee, and Michael Stadlander share some of their sumptuous original recipes.

All royalties from the book will be donated to the Anishnawbe Street Patrol.

From the Publisher

This collection features eighty-six amazing recipes from Sugar Snap Pea Soup with Stilton to Black Bean and Chipotle Soup with Lime. Simple and straightforward to make, the soups are as tasty as they are nourishing. From traditional favorites with a twist to contemporary concepts, these soups will find a lasting place in your recipe repertoire-and in your heart.

About the Author

Jamie Kennedy is one of Canada''s most outstanding chefs. He is the owner and Executive Chef at the ROM in Toronto. In high school he created a culinary club and discovered the significance of food and wine.

Cooking became Jamie''s vocation when he apprenticed at the Windsor Arms Hotel after finishing the Advanced Cook course at George Brown College in Toronto at age 17. He went on to become a cook in Switzerland before returning to Canada to partner with Michael Stadtlander in Scaramouche, a Toronto restaurant modeled on the French three-star system that was heralded as a new phase in Canadian culinary history. This year, he was named Chef of the Year by the Ontario Hostelry Institute.

Born in Toronto, he lived in New Haven, Connecticut as a teenager before returning to Ontario, where he has lived ever since. When hes not at the restaurant, Jamie enjoys travelling and reading about, collecting and drinking wine. Despite his busy schedule, family is important to Jamie, and he strives to spend as much time as possible with his four children.

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