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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
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