SOUPS FOR ALL SEASONS

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.<ul><li>Cream of Red Snapper<li>Duck Montmorency with Port<li>Quail Perigordine with Truffl es<li>Mandarin Orange with Lime and Fresh Dill<li>Veal with Grapes and Sherry<li>Creoled Clams<li>Cream of Onion and Stilton Cheese</ul>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.