Maritime Seafood Chowders, Soups and Mor

by Paul Lucas

Acorn Press | July 18, 2013 | Trade Paperback |

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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. With his first book, Prince Edward Island Seafood: Local Fare, Global Flavours, Chef Paul created seafood fusion dishes that were fit for a (future) king and queen. Now 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, glace, fruit purée - then turning them into a soups and stews, risotto and bouillabaisse, which will leave your guests feeling like royalty, too. Paul writes recipes like he''s talking to you in your own kitchen. Whether it''s common-sense stuff, like "There''s no sense in wasting time in producing a fine dice of vegetables if your end product is going to be puréed," or quips like "When it comes to stocks, size does matter," Lucas adds as much zest to the writing of recipes as he does to the recipes themselves.

Format: Trade Paperback

Dimensions: 160 Pages, 6.69 × 9.45 × 0 in

Published: July 18, 2013

Publisher: Acorn Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1894838947

ISBN - 13: 9781894838948

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Maritime Seafood Chowders, Soups and Mor

Maritime Seafood Chowders, Soups and Mor

by Paul Lucas

Format: Trade Paperback

Dimensions: 160 Pages, 6.69 × 9.45 × 0 in

Published: July 18, 2013

Publisher: Acorn Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1894838947

ISBN - 13: 9781894838948

From the Publisher

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. With his first book, Prince Edward Island Seafood: Local Fare, Global Flavours, Chef Paul created seafood fusion dishes that were fit for a (future) king and queen. Now 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, glace, fruit purée - then turning them into a soups and stews, risotto and bouillabaisse, which will leave your guests feeling like royalty, too. Paul writes recipes like he''s talking to you in your own kitchen. Whether it''s common-sense stuff, like "There''s no sense in wasting time in producing a fine dice of vegetables if your end product is going to be puréed," or quips like "When it comes to stocks, size does matter," Lucas adds as much zest to the writing of recipes as he does to the recipes themselves.

About the Author

Paul Lucas is the executive chef of the world-famous Lobster on the Wharf seafood restaurant on Charlottetown''s picturesque waterfront. A graduate from the Culinary Institute of Canada in 2005, he draws on local, classical, and international flavours to inspire and create original true fusion cuisine that is truly his own. He lives in Stratford with wife Bethany and their two children.
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