Maritime Seafood Chowders, Soups and More

Paul Lucas

$19.95 $19.95

ISBN: 9781894838948

Maritime Seafood Chowders, Soups and More

  Author:   Paul Lucas    
  Publisher:  Acorn Press

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.

Details and Specs
ISBN associated with this title: 9781894838948
Item AC0094
PublisherAcorn Press
PublisherAcorn Press
Published on July 18 2013
Language eng
Pages 160
Format Paperback
Dimensions9.5(in) x 7(in)
Shipping weight370(g)
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.