000			07335cam a22004094i 4500
005			20221101194201.0
008			050714s2005 njua 001 0aeng d
010			_a 2004053509
011			_aBIB MATCHES WORLDCAT
020			_a0131196839
020			_a9780131196834
035			_a(ATU)b10998469
035			_a(DLC) 2004053509
035			_a(OCoLC)56111772
040			_aDLC _beng _erda _dATU
042			_apcc
043			_ae-it---
050	0	0	_aTX723 _b.L43 2005
082	0	0	_a641.5945 _222
100	1		_aLeonard, Edward G., _eauthor. _91053554
245	1	0	_aTastes and tales of a chef : _bthe apprentice's journey / _cEdward G. Leonard.
264		1	_aUpper Saddle River, NJ : _bPearson/Prentice Hall, _c[2005]
264		4	_c©2005
300			_axii, 324 pages : _billustrations ; _c23 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505	0	0	_tSome Myths and Truths About Chefs -- _tThis Thing Called Food -- _tThe Journey from Apprentice to Master Chef -- _tMignonette Sauce -- _tSauce Remoulade -- _tChef Leonard's Special Sauce for Reuben and Other Sandwiches -- _tEggnog Dressing -- _tOrange Vinaigrette -- _tCitrus Vinaigrette -- _tThe Best Chicken Salad -- _tPots and Pans -- _tLobster Newburg -- _tRoast Stuffed Pork Chops with Applejack Cream Sauce -- _tApple and Wild Rice Griddle Cakes -- _tSouthern Fried Chicken with Cream Gravy -- _tItalian Cheese Pie -- _tWhite Chocolate and Strawberry Decadence -- _tThe Soup Paddle -- _tChicken Provencale -- _tChef Ed's Low-Fat Spiced Turkey Patties -- _tPork Scaloppini Marsala -- _tBeef Stroganoff -- _tSweet Noodle Pie -- _tFrittata -- _tThe Curse of the Hollandaise -- _tBasic Hollandaise -- _tTomato Hollandaise -- _tEggs Princess -- _tEggs Edwardian -- _tSea Scallops Benedict with White Truffle Essence Hollandaise -- _tBBQ Blender Hollandaise -- _tCry of the Onions -- _tRed Onion Relish -- _tThree-Onion Soup -- _tCreamy Five-Onion Soup -- _tPolenta with Sausage -- _tPecan Shrimp, Crab, and Asparagus Salad -- _tThe Upside-Down Steward -- _tAsparagus Salad in the French Way with Asparagus Vinaigrette -- _tPenne alla Insalata with Plum Tomatoes and Red Onion Salad and Roasted Peppers with Ricotta Insalata -- _tRatatouille Salad -- _tMarinated Mushroom Salad -- _tCrackling Shrimp Salad with Oriental BBQ Dressing -- _tSummer Potato Salad -- _tSoup's On -- _tNew England-Style Clam Chowder -- _tRoasted Eggplant Soup -- _tPasta and Bean Soup -- _tChicken and Dumpling Soup -- _tRoasted Butternut Squash Soup with Chestnuts -- _tNever on a Boat -- _tChef Victor's Avocado Crab Cakes -- _tMaryland She-Oyster Stew -- _tCrabmeat Omelet -- _tNew England Rice and Shrimp Fritters -- _tChocolate Almond Pinwheels -- _tGrape-Nuts(r) Custard Crunch -- _tInto the Sauce -- _tCreole Honey Mustard Sauce -- _tChef's Walnut Pesto -- _tRed Currant Sauce -- _tProsciutto Sauce -- _tTomato Garlic Sauce -- _tSushi Before Its Time -- _tRed Snapper with Shrimp and Potato Hash -- _tShrimp and Pork Bolognese over Pasta -- _tChef Mike's Lobster 'Fra Diablo.' -- _tBattered Soft Shell Crabs over Linguini -- _tPoached Seafood with Bowtie Pasta, Fresh Spinach, and Strawberry Poppy Seed Dressing -- _tThe Long Way to the Hotel -- _tTomato, Basil, and Olive Tarts -- _tChedder Cheese Soup -- _tBLT Soup with Rye Croutons -- _tBraised Pork Rolls and Sausage -- _tSpiced Shrimp and Yucca over Rice -- _tThe Dutch and Their Shoes -- _tRoast Lamb Shanks with Lentils -- _tCafe Chourcroute -- _tBraised Oxtails -- _tRoast Pork with Balsamic Apples and Onions -- _tInto the Sauna -- _tSweet Potato Pie -- _tMaple Pecan Pie -- _tFrozen Banana Parfait with Banana Sauce -- _tVanilla Sauce -- _tChocolate Sauce -- _tCaramel Sauce -- _tOne of a Kind -- _tPinot Grigio Sauce -- _tPan Seared Pancetta-Wrapped Cod -- _tChef Moose's Award-Winning Clam Sauce -- _tClam Fritters -- _tSauteed Asparagus -- _tBBQ Spiced Veal Chops -- _tPeach Compote -- _tChef Jose's Sports House Garlic Mashed Potatoes with Calabaza Squash in Plantain Bundles -- _tMind Over Matter -- _tRed Wine Dressing -- _tWhite Anchovy Dressing -- _tMayonnaise -- _tRagu a la Bolognese -- _tStuffed Breast of Veal -- _tChef Diesel -- _tFrankische Bratwurst -- _tSauerkraut -- _tChevy Chase Crab Cakes with Spicy Remoulade Sauce -- _tCumin-Dusted Beef Flank Steak with Ropa Vieja (Pulled Beef), Latin Vegetables, and Roasted Garlic-Cilantro Demi-Glace -- _tRed Onion Cheese Tart -- _tIt Takes Time to Win -- _tBlood Orange Curd Tarts -- _tAutumn Pear and Spice Souffle -- _tCinnamon Cream Anglaise -- _tBanana Cream Chiboust -- _tMaple Apple Frangipane with Pecan Souffle -- _tChocolate Mousse in Tuiles -- _tThe Beginning -- _tWild Mushroom Chili -- _tCaponata -- _tTomato Confit -- _tRoasted Garlic Sause -- _tPan-Seared Alaskan Salmon -- _tChoucroute for Fish -- _tFragrant Fruit Rice Pilaf -- _tFrom the Fire into the Pan -- _tThai Chicken Sandwich -- _tSurf & Turf -- _tSandwich Pan Bagnat Garfield -- _tSeafood Tomato Sauce with Pasta and Crispy Shrimp -- _tGeorgia Pecan Delight -- _tWhat the #@ -- _tQuiche Lorraine My Way -- _tQuiche Ariadna Style -- _tCosette's Breakfast Quiche -- _tGrilled Pizza Margarita -- _tChef-Wheel Drive -- _tFruit Kabobs My Way -- _tMy Breakfast Sandwich -- _tSalmon Club Sandwich -- _tEgg and Bacon Puff -- _tSteak Sandwich -- _tTailgating the Chef's Way -- _tCoconut Shrimp with Ginger Dipping Sauce -- _tHigh-Energy Truffles -- _tTailgate Grilled Swordfish -- _tNew York Jets Buffalo Chili -- _tKitchen Table Brownies -- _tFlambe Away -- _tCosette's Creamy New York Cheesecake -- _tChef Ed's Bananas Foster -- _tKahlua Cake -- _tBaked Pumpkin Mousse with Ginger Cream -- _tCreme Brulee -- _tCoach to Chef -- _tCoach's Crab Cakes and White Asparagus -- _tSpring Fling Cobb Salad -- _tCherry Balsamic Dressing -- _tChicken Saute Chasseur with Parisian Potatoes -- _tBBQ Shanks of Veal Braciola Style -- _tThe Meal Must Go On -- _tWestchester Country Club Tanqueray Cocktail Sauce -- _tThe Sports House Restaurant Foie Gras Grits -- _tCreamy Red Wine Dressing -- _tChef Leonard's Gorgonzola Dressing -- _tTomato Tart Tartin -- _tNew England Shrimp Cobbler -- _tCarnitas Monterey -- _tFresh Banana Fritters -- _tTamales -- _tCreme Caramel -- _tGazpacho -- _tTest of the Masters I -- _tEdward Christopher's Pan-Roasted Sea Bass with Olive Oil Tomatoes -- _tCarmelized Onion and Potato Tart -- _tOlive Oil Tomatoes for Fish Dishes -- _tChicken Giancarlo with Vinegar Peppers, Olive Oil Potatoes, and Candied Garlic -- _tCandied Garlic -- _tUncle Dominic's Vinegar Peppers -- _tOlive Oil Potatoes -- _tTest of the Masters II: Where Are the Beans? -- _tShrimp and Wild Mushroom Crostini -- _tPuerto Rican Style Arroz con Pollo -- _tMaster's Pie Crust -- _tDried Fruit and Chocolate BBQ Sauce -- _tAlmond Chocolate Cake -- _tLive to Eat -- _tGrandma's Sunday Sauce -- _tCavatelli -- _tManicotti -- _tDuck Ragu -- _tVodka Cream Sauce -- _tAmatriciana Sauce -- _tTuscan Green Sauce -- _tWhite Peach Balsamic Dressing -- _tSummary and Thoughts from the Chef -- _tTake the Time -- _tGlossary -- _tIndex.
588			_aMachine converted from AACR2 source record.
600	1	0	_aLeonard, Edward G. _91053554
650		0	_aCooking, Italian _9316077
907			_a.b10998469 _b11-07-17 _c27-10-15
942			_cB
945			_a641.5945 LEO _g1 _iA414271B _j0 _lcmain _o- _p$30.21 _q- _r- _s- _t0 _u3 _v0 _w0 _x1 _y.i12235477 _z29-10-15
998			_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnju _h0
999			_c1158682 _d1158682