Great Soup, Empty Bowls
Recipes From the Empty Bowls FundraiserBook - 2002
This collection features eighty-six amazing recipes from Sugar Snap Pea Soup with Stilton to Black Bean and Chipotle Soup with Lime. Simple and straightforward to make, the soups are as tasty as they are nourishing. From traditional favorites with a twist to contemporary concepts, these soups will find a lasting place in your recipe repertoire-and in your heart.
Jamie Kennedy is one of Canada's most outstanding chefs. He is the owner and Executive Chef at the ROM in Toronto. In high school he created a culinary club and discovered the significance of food and wine.
Cooking became Jamie's vocation when he apprenticed at the Windsor Arms Hotel after finishing the Advanced Cook course at George Brown College in Toronto at age 17. He went on to become a cook in Switzerland before returning to Canada to partner with Michael Stadtlander in Scaramouche, a Toronto restaurant modeled on the French three-star system that was heralded as a new phase in Canadian culinary history. This year, he was named Chef of the Year by the Ontario Hostelry Institute.