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| Some Myths and Truths About Chefs | |
| This Thing Called Food | |
| The Journey from Apprentice to Master Chef | |
| Mignonette Sauce | |
| Sauce Reacute;moulade | |
| Chef Leonardrsquo;s Special Sauce for Reuben and Other Sandwiches | |
| Eggnog Dressing | |
| Orange Vinaigrette | |
| Citrus Vinaigrette | |
| The Best Chicken Salad | |
| Pots and Pans | |
| Lobster Newburg | |
| Roast Stuffed Pork Chops with Applejack Cream Sauce | |
| Apple and Wild Rice Griddle Cakes | |
| Southern Fried Chicken with Cream Gravy | |
| Italian Cheese Pie | |
| White Chocolate and Strawberry Decadence | |
| The Soup Paddle | |
| Chicken Provenccedil;ale | |
| Chef Edrsquo;s Low-Fat Spiced Turkey Patties | |
| Pork Scaloppini Marsala | |
| Beef Stroganoff | |
| Sweet Noodle Pie | |
| Frittata | |
| The Curse of the Hollandaise | |
| Basic Hollandaise | |
| Tomato Hollandaise | |
| Eggs Princess | |
| Eggs Edwardian | |
| Sea Scallops Benedict with White Truffle Essence Hollandaise | |
| BBQ Blender Hollandaise | |
| Cry of the Onions | |
| Red Onion Relish | |
| Three-Onion Soup | |
| Creamy Five-Onion Soup | |
| Polenta with Sausage | |
| Pecan Shrimp, Crab, and Asparagus Salad | |
| The Upside-Down Steward | |
| Asparagus Salad in the French Way with Asparagus Vinaigrette | |
| Penne alla Insalata with Plum Tomatoes and Red Onion Salad and Roasted Peppers with Ricotta Insalata | |
| Ratatouille Salad | |
| Marinated Mushroom Salad | |
| Crackling Shrimp Salad with Oriental BBQ Dressing | |
| Summer Potato Salad | |
| Souprsquo;s On | |
| New England-Style Clam Chowder | |
| Roasted Eggplant Soup | |
| Pasta and Bean Soup | |
| Chicken and Dumpling Soup | |
| Roasted Butternut Squash Soup with Chestnuts | |
| Never on a Boat | |
| Chef Victorrsquo;s Avocado Crab Cakes | |
| Maryland She-Oyster Stew | |
| Crabmeat Omelet | |
| New England Rice and Shrimp Fritters | |
| Chocolate Almond Pinwheels | |
| Grape-Nutsreg; Custard Crunch | |
| Into the Sauce | |
| Creole Honey Mustard Sauce | |
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. ExcerptsOne Must Live to Cook, Not Cook to Live I dedicate this book to all cooks and culinarians who, due to their passion and love of this craft, have dedicated so much time and effort to their work. I follow the very tough act of my mentor, Chef Frederic H. Sonnenschmidt. He wrote the firstTastes and Tales of a Chefand has taught me much from my start as an apprentice to my status today of Certified Master Chef. I hope you enjoy the tales of fun and, in some cases, learn a valuable lesson as well. In addition to enjoying the reading, I hope you will also cook the recipes and feel the passion for that wonderful thing called food. As a society we have lost the ability to relax and dine to make eating home-cooked meals at the family table a daily requirement instead of a special thing to do. Cooking and the enjoyment of food can and will bring everyone closer together. My family is from Naples, Italy. I was taught a long time ago that in Italy we live to eat, whereas in other countries people eat to live. Good food is life, and life is good food. Chef Edward G. Leonard, CMC
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