Club Cuisine: Cooking with a Master Chef

Recipes and cooking tips from the kitchen of one of thecountry′s most exclusive clubs

Club Cuisine is the new, stunningly visual cookbookfeaturing Certified Master Chef Edward Leonard′s dynamic club fare.It presents more than 150 recipes that, until now, have typicallyonly been enjoyed by privileged members of private clubs. Inside,you′ll find helpful hints and insights to create these scrumptiousdishes, as well as inspiring photographs by renowned photographerRon Manville, who has worked extensively with the ACF Culinary TeamUSA and other top chefs.

For serious chefs, Club Cuisine is a dream come true.Featured recipes include amuse–bouches, seafood, beef, and pastadishes as well as delectable soups, salads, and sandwiches. Alsoincluded is a guest chef chapter featuring recipes from some of thetop club chefs around the country that add to this impressivecollection. Caterers and restaurant owners will also find completeseasonal menu items that have pleased distinguished diners at topprivate clubs.

For everything from a simple nosh to a hearty but elegant meal,Club Cuisine is the cookbook to keep at your fingertips.

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.

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.