ABOUT THE AUTHOR

Executive Chef and restauranteur, Andrey Durbach began his career as a dishwasher and rocketed to saucier (so-see-yay). The saucier makes the sauces. Next, at a fancier restaurant, Chef Andrey worked as an entremetier (awn-truh-met-yay). The entremetier prepares delicious soups, and vegetables, starches, and eggs. Through this rigorous training, Chef Andrey learned the importance of fresh, seasonal, and regional ingredients. To this day, as Executive Chef of three of Vancouver's finest restaurants – Parkside, La Buca, and Pied-à-Terre, Chef Andrey combines basic elements and fresh, high quality ingredients to create cuisine that is simple and incredibly satisfying.

PUBLiSHERS NOTE

The publication of a book is an exercise of fine art, and with respect to this practice, form follows content. It is through the enjoyment of fine food that we exist; and as I've been given the privilege to publish once again, I trust that you will enjoy Delicious Chicken Soup.
– Robert Chaplin | October 26th, 2008

FAVOURiTE REViEW

"Sublime. Literally."
– William Gibson