In Club Cuisine, Master Chef Edward Leonard presents his personal tips and insights into creating dishes that meet the expectations of private club members. This visual cookbook of dynamic club cuisine features more than 140 recipes, dozens of color photographs, and seasonal menus taken from some of the most prestigious kitchens in top private clubs.
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.
Inhaltsverzeichnis
Preface. Foreword.
My Philosophy of Cuisine.
Special Thanks.
1. Breakfast the Elegant Way.
2. Lunch.
3. Salads.
4. Main Plate Salads.
5. Sandwiches.
6. Appetizers, Hors d' Oeuvres, Amuse-Bouches.
7. First Plates.
8. Seafood.
9. Beef.
10. Beyond Beef.
11. Pasta, Beans, and Rice.
12. Pastry.
13. Trilogy.
14. Guest Chefs.
15. Chef Leonard's Pantry.
About the American Culinary Federation.
About the Club Manager's Association of America.
Certified Master Chef.
Index.
