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9780471741718

Club Cuisine Cooking with a Master Chef

by ;
  • ISBN13:

    9780471741718

  • ISBN10:

    047174171X

  • Edition: 1st
  • Format: Hardcover
  • Copyright: 2006-06-16
  • Publisher: Wiley
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Supplemental Materials

What is included with this book?

Summary

Recipes and cooking tips from the kitchen of one of the country's most exclusive clubs Club Cuisine is the new, stunningly visual cookbook featuring Certified Master Chef Edward Leonard's dynamic club fare. It presents more than 150 recipes that, until now, have typically only been enjoyed by privileged members of private clubs. Inside, you'll find helpful hints and insights to create these scrumptious dishes, as well as inspiring photographs by renowned photographer Ron Manville, who has worked extensively with the ACF Culinary Team USA and other top chefs. For serious chefs, Club Cuisine is a dream come true. Featured recipes include amuse-bouches, seafood, beef, and pasta dishes as well as delectable soups, salads, and sandwiches. Also included is a guest chef chapter featuring recipes from some of the top club chefs around the country that add to this impressive collection. Caterers and restaurant owners will also find complete seasonal menu items that have pleased distinguished diners at top private clubs. For everything from a simple nosh to a hearty but elegant meal, Club Cuisine is the cookbook to keep at your fingertips.

Author Biography

CHEF EDWARD G. LEONARD, CMC, is captain and team manager of the award-winning ACF Culinary Team USA, Vice President of the World Association of Cooks Societies, and Executive Chef at the Westchester Country Club, the 14th ranked Platinum Club, in Rye, New York. Chef Leonard is one of only sixty-two Certified Master Chefs in the United States.

Table of Contents

Preface.
Foreword.
Introduction.
A Private Club Chef.
Cooking in Private Clubs.
My Philosophy of Cuisine.
Chapter 1: Breakfast the Elegant Way.
Chapter 2: Soups.
Chapter 3: Salads.
Chapter 4: Main Plate Salads.
Chapter 5: Sandwiches.
Chapter 6: Appetizers * Hors D’ Oeuvres * Amuse Bouché.
Chapter 7: First Plates.
Chapter 8: Seafood.
Chapter 9: Beef.
Chapter 10: Beyond Beef.
Chapter 11: Pasta, Beans and Rice.
Chapter 12: Pastry.
Chapter 13: Trilogy.
Chapter 14: Guest Chefs.
Chapter 15: Chef Leonard’s Pantry.
About the American Culinary Federation.
About the Club Manager’s Association of America.
About Becoming a Certified Master Chef.
Index.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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