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Club Cuisine


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Table of Contents

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.

About the Author

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.

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