 Club Cuisine: Cooking with a Master Chef
ISBN: 978-0-471-74171-8
Hardcover
288 pages
June 2006
US $50.00
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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.
