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.
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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.