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.
Book Description
Hot or cold, spicy or mellow, smooth or chunky, this book offers a range of innovative and traditional recipes.
Editorial Reviews
Review
"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." (The Chronicle Herald )
"Chowders, Bisques and Soups joyfully celebrates the harvest of our regions with inviting recipes from eight provinces." (Valerie Mansour Atlantic Books Today )
"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 Ottawa Citizen )
"Chowders, Bisques and Soups joyfully celebrates the harvest of our regions with inviting recipes from eight provinces." (Valerie Mansour Atlantic Books Today )
"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 Ottawa Citizen )
About the Author
ELAINE ELLIOT is a food enthusiast who has spent countless weekends seeking out new and exciting food ideas at fine restaurants and inns. Her Flavours series includes 12 titles, ranging from Maple Syrup to Lobster. With her sister Virginia Lee, Elaine is also the author of the bestselling Maritime Flavours Guidebook & Cookbook. She lives in Kentville, Nova Scotia.
VIRGINIA LEE is the authour of Pacific Flavours Guidebook and Cookbook and co-authour, with her sister Elaine Elliot, of Maritime Falvours Guidebook and Cookbook as well as several other cookbooks that specialize in coastal cuisine. She is a native Nova Scotian whose three children live in British Columbia and the Caribbean. She divides her time between Lower Canard, Nova Scotia and Memphis, Tennessee.
VIRGINIA LEE is the authour of Pacific Flavours Guidebook and Cookbook and co-authour, with her sister Elaine Elliot, of Maritime Falvours Guidebook and Cookbook as well as several other cookbooks that specialize in coastal cuisine. She is a native Nova Scotian whose three children live in British Columbia and the Caribbean. She divides her time between Lower Canard, Nova Scotia and Memphis, Tennessee.
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Inside This Book
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First Sentence:
Being from the east coast, we are biased about chowder - are not all chowders made with fresh seafood and loads of cream? Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chef Mary Anne Nylen New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Being from the east coast, we are biased about chowder - are not all chowders made with fresh seafood and loads of cream? Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chef Mary Anne Nylen New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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