SOUPS FOR ALL SEASONS

About the Book

For Brad McCrorie, there is only one way to make a really delicious soup. You have to got to the market and select the freshest, most mouth-watering ingredients in season—sea-food, fruits, vegetables, chesses, and herbs— and use one the recipes in this book to create a masterpiece.

• Cream of Red Snapper
• Duck Montmorency with Port
• Quail Perigordine with Truffl es
• Mandarin Orange with Lime and Fresh Dill
• Veal with Grapes and Sherry
• Creoled Clams
• Cream of Onion and Stilton Cheese

These and other, more traditional, favorites (Chicken Noodle, French Onion Soup, Mulligataway) are guaranteed to wake your tastes buds and spice up your meals—whatever the time of the year.

About the Author

1986 was a nice year for me. The family and I had Gert's Deli in the grand old St. Lawrence market in Toronto. We were getting quite a lot of media attention, from some nice people from the press. One day a man asked if I wished to write a cook book on soups for Doubleday. I was 27, formerly trained by the finest chefs in Canada. Did I have to think about it. Not! After some time and work, plus having a somewhat unique imagination, we came out with a three time best seller. The book is old school. I like old school. It's classic and it works. So here we have it. We are releasing SOUPS FOR ALL SEASONS in tis original form to help a new generation have as much fun as the last. God bless.