Tastes and tales of a chef : the apprentice's journey /
Leonard, Edward G.,
Tastes and tales of a chef : the apprentice's journey / Edward G. Leonard. - xii, 324 pages : illustrations ; 23 cm
Includes index.
Some Myths and Truths About Chefs -- This Thing Called Food -- The Journey from Apprentice to Master Chef -- Mignonette Sauce -- Sauce Remoulade -- Chef Leonard'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 Provencale -- Chef Ed'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 -- Soup'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 Victor's Avocado Crab Cakes -- Maryland She-Oyster Stew -- Crabmeat Omelet -- New England Rice and Shrimp Fritters -- Chocolate Almond Pinwheels -- Grape-Nuts(r) Custard Crunch -- Into the Sauce -- Creole Honey Mustard Sauce -- Chef's Walnut Pesto -- Red Currant Sauce -- Prosciutto Sauce -- Tomato Garlic Sauce -- Sushi Before Its Time -- Red Snapper with Shrimp and Potato Hash -- Shrimp and Pork Bolognese over Pasta -- Chef Mike's Lobster 'Fra Diablo.' -- Battered Soft Shell Crabs over Linguini -- Poached Seafood with Bowtie Pasta, Fresh Spinach, and Strawberry Poppy Seed Dressing -- The Long Way to the Hotel -- Tomato, Basil, and Olive Tarts -- Chedder Cheese Soup -- BLT Soup with Rye Croutons -- Braised Pork Rolls and Sausage -- Spiced Shrimp and Yucca over Rice -- The Dutch and Their Shoes -- Roast Lamb Shanks with Lentils -- Cafe Chourcroute -- Braised Oxtails -- Roast Pork with Balsamic Apples and Onions -- Into the Sauna -- Sweet Potato Pie -- Maple Pecan Pie -- Frozen Banana Parfait with Banana Sauce -- Vanilla Sauce -- Chocolate Sauce -- Caramel Sauce -- One of a Kind -- Pinot Grigio Sauce -- Pan Seared Pancetta-Wrapped Cod -- Chef Moose's Award-Winning Clam Sauce -- Clam Fritters -- Sauteed Asparagus -- BBQ Spiced Veal Chops -- Peach Compote -- Chef Jose's Sports House Garlic Mashed Potatoes with Calabaza Squash in Plantain Bundles -- Mind Over Matter -- Red Wine Dressing -- White Anchovy Dressing -- Mayonnaise -- Ragu a la Bolognese -- Stuffed Breast of Veal -- Chef Diesel -- Frankische Bratwurst -- Sauerkraut -- Chevy Chase Crab Cakes with Spicy Remoulade Sauce -- Cumin-Dusted Beef Flank Steak with Ropa Vieja (Pulled Beef), Latin Vegetables, and Roasted Garlic-Cilantro Demi-Glace -- Red Onion Cheese Tart -- It Takes Time to Win -- Blood Orange Curd Tarts -- Autumn Pear and Spice Souffle -- Cinnamon Cream Anglaise -- Banana Cream Chiboust -- Maple Apple Frangipane with Pecan Souffle -- Chocolate Mousse in Tuiles -- The Beginning -- Wild Mushroom Chili -- Caponata -- Tomato Confit -- Roasted Garlic Sause -- Pan-Seared Alaskan Salmon -- Choucroute for Fish -- Fragrant Fruit Rice Pilaf -- From the Fire into the Pan -- Thai Chicken Sandwich -- Surf & Turf -- Sandwich Pan Bagnat Garfield -- Seafood Tomato Sauce with Pasta and Crispy Shrimp -- Georgia Pecan Delight -- What the #@ -- Quiche Lorraine My Way -- Quiche Ariadna Style -- Cosette's Breakfast Quiche -- Grilled Pizza Margarita -- Chef-Wheel Drive -- Fruit Kabobs My Way -- My Breakfast Sandwich -- Salmon Club Sandwich -- Egg and Bacon Puff -- Steak Sandwich -- Tailgating the Chef's Way -- Coconut Shrimp with Ginger Dipping Sauce -- High-Energy Truffles -- Tailgate Grilled Swordfish -- New York Jets Buffalo Chili -- Kitchen Table Brownies -- Flambe Away -- Cosette's Creamy New York Cheesecake -- Chef Ed's Bananas Foster -- Kahlua Cake -- Baked Pumpkin Mousse with Ginger Cream -- Creme Brulee -- Coach to Chef -- Coach's Crab Cakes and White Asparagus -- Spring Fling Cobb Salad -- Cherry Balsamic Dressing -- Chicken Saute Chasseur with Parisian Potatoes -- BBQ Shanks of Veal Braciola Style -- The Meal Must Go On -- Westchester Country Club Tanqueray Cocktail Sauce -- The Sports House Restaurant Foie Gras Grits -- Creamy Red Wine Dressing -- Chef Leonard's Gorgonzola Dressing -- Tomato Tart Tartin -- New England Shrimp Cobbler -- Carnitas Monterey -- Fresh Banana Fritters -- Tamales -- Creme Caramel -- Gazpacho -- Test of the Masters I -- Edward Christopher's Pan-Roasted Sea Bass with Olive Oil Tomatoes -- Carmelized Onion and Potato Tart -- Olive Oil Tomatoes for Fish Dishes -- Chicken Giancarlo with Vinegar Peppers, Olive Oil Potatoes, and Candied Garlic -- Candied Garlic -- Uncle Dominic's Vinegar Peppers -- Olive Oil Potatoes -- Test of the Masters II: Where Are the Beans? -- Shrimp and Wild Mushroom Crostini -- Puerto Rican Style Arroz con Pollo -- Master's Pie Crust -- Dried Fruit and Chocolate BBQ Sauce -- Almond Chocolate Cake -- Live to Eat -- Grandma's Sunday Sauce -- Cavatelli -- Manicotti -- Duck Ragu -- Vodka Cream Sauce -- Amatriciana Sauce -- Tuscan Green Sauce -- White Peach Balsamic Dressing -- Summary and Thoughts from the Chef -- Take the Time -- Glossary -- Index.
0131196839 9780131196834
2004053509
Leonard, Edward G.
Cooking, Italian
TX723 / .L43 2005
641.5945
Tastes and tales of a chef : the apprentice's journey / Edward G. Leonard. - xii, 324 pages : illustrations ; 23 cm
Includes index.
Some Myths and Truths About Chefs -- This Thing Called Food -- The Journey from Apprentice to Master Chef -- Mignonette Sauce -- Sauce Remoulade -- Chef Leonard'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 Provencale -- Chef Ed'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 -- Soup'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 Victor's Avocado Crab Cakes -- Maryland She-Oyster Stew -- Crabmeat Omelet -- New England Rice and Shrimp Fritters -- Chocolate Almond Pinwheels -- Grape-Nuts(r) Custard Crunch -- Into the Sauce -- Creole Honey Mustard Sauce -- Chef's Walnut Pesto -- Red Currant Sauce -- Prosciutto Sauce -- Tomato Garlic Sauce -- Sushi Before Its Time -- Red Snapper with Shrimp and Potato Hash -- Shrimp and Pork Bolognese over Pasta -- Chef Mike's Lobster 'Fra Diablo.' -- Battered Soft Shell Crabs over Linguini -- Poached Seafood with Bowtie Pasta, Fresh Spinach, and Strawberry Poppy Seed Dressing -- The Long Way to the Hotel -- Tomato, Basil, and Olive Tarts -- Chedder Cheese Soup -- BLT Soup with Rye Croutons -- Braised Pork Rolls and Sausage -- Spiced Shrimp and Yucca over Rice -- The Dutch and Their Shoes -- Roast Lamb Shanks with Lentils -- Cafe Chourcroute -- Braised Oxtails -- Roast Pork with Balsamic Apples and Onions -- Into the Sauna -- Sweet Potato Pie -- Maple Pecan Pie -- Frozen Banana Parfait with Banana Sauce -- Vanilla Sauce -- Chocolate Sauce -- Caramel Sauce -- One of a Kind -- Pinot Grigio Sauce -- Pan Seared Pancetta-Wrapped Cod -- Chef Moose's Award-Winning Clam Sauce -- Clam Fritters -- Sauteed Asparagus -- BBQ Spiced Veal Chops -- Peach Compote -- Chef Jose's Sports House Garlic Mashed Potatoes with Calabaza Squash in Plantain Bundles -- Mind Over Matter -- Red Wine Dressing -- White Anchovy Dressing -- Mayonnaise -- Ragu a la Bolognese -- Stuffed Breast of Veal -- Chef Diesel -- Frankische Bratwurst -- Sauerkraut -- Chevy Chase Crab Cakes with Spicy Remoulade Sauce -- Cumin-Dusted Beef Flank Steak with Ropa Vieja (Pulled Beef), Latin Vegetables, and Roasted Garlic-Cilantro Demi-Glace -- Red Onion Cheese Tart -- It Takes Time to Win -- Blood Orange Curd Tarts -- Autumn Pear and Spice Souffle -- Cinnamon Cream Anglaise -- Banana Cream Chiboust -- Maple Apple Frangipane with Pecan Souffle -- Chocolate Mousse in Tuiles -- The Beginning -- Wild Mushroom Chili -- Caponata -- Tomato Confit -- Roasted Garlic Sause -- Pan-Seared Alaskan Salmon -- Choucroute for Fish -- Fragrant Fruit Rice Pilaf -- From the Fire into the Pan -- Thai Chicken Sandwich -- Surf & Turf -- Sandwich Pan Bagnat Garfield -- Seafood Tomato Sauce with Pasta and Crispy Shrimp -- Georgia Pecan Delight -- What the #@ -- Quiche Lorraine My Way -- Quiche Ariadna Style -- Cosette's Breakfast Quiche -- Grilled Pizza Margarita -- Chef-Wheel Drive -- Fruit Kabobs My Way -- My Breakfast Sandwich -- Salmon Club Sandwich -- Egg and Bacon Puff -- Steak Sandwich -- Tailgating the Chef's Way -- Coconut Shrimp with Ginger Dipping Sauce -- High-Energy Truffles -- Tailgate Grilled Swordfish -- New York Jets Buffalo Chili -- Kitchen Table Brownies -- Flambe Away -- Cosette's Creamy New York Cheesecake -- Chef Ed's Bananas Foster -- Kahlua Cake -- Baked Pumpkin Mousse with Ginger Cream -- Creme Brulee -- Coach to Chef -- Coach's Crab Cakes and White Asparagus -- Spring Fling Cobb Salad -- Cherry Balsamic Dressing -- Chicken Saute Chasseur with Parisian Potatoes -- BBQ Shanks of Veal Braciola Style -- The Meal Must Go On -- Westchester Country Club Tanqueray Cocktail Sauce -- The Sports House Restaurant Foie Gras Grits -- Creamy Red Wine Dressing -- Chef Leonard's Gorgonzola Dressing -- Tomato Tart Tartin -- New England Shrimp Cobbler -- Carnitas Monterey -- Fresh Banana Fritters -- Tamales -- Creme Caramel -- Gazpacho -- Test of the Masters I -- Edward Christopher's Pan-Roasted Sea Bass with Olive Oil Tomatoes -- Carmelized Onion and Potato Tart -- Olive Oil Tomatoes for Fish Dishes -- Chicken Giancarlo with Vinegar Peppers, Olive Oil Potatoes, and Candied Garlic -- Candied Garlic -- Uncle Dominic's Vinegar Peppers -- Olive Oil Potatoes -- Test of the Masters II: Where Are the Beans? -- Shrimp and Wild Mushroom Crostini -- Puerto Rican Style Arroz con Pollo -- Master's Pie Crust -- Dried Fruit and Chocolate BBQ Sauce -- Almond Chocolate Cake -- Live to Eat -- Grandma's Sunday Sauce -- Cavatelli -- Manicotti -- Duck Ragu -- Vodka Cream Sauce -- Amatriciana Sauce -- Tuscan Green Sauce -- White Peach Balsamic Dressing -- Summary and Thoughts from the Chef -- Take the Time -- Glossary -- Index.
0131196839 9780131196834
2004053509
Leonard, Edward G.
Cooking, Italian
TX723 / .L43 2005
641.5945