Club Cuisine: Cooking with a Master Chef – Edward G. Leonard

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In Club Cuisine, Master Chef Edward Leonard presents his personal tips and insights into creating dishes that meet the expectations of private club members. Endorsed by the American Culinary Federation, this visual cookbook of dynamic club cuisine features 75 recipes, dozens of color photographs, and seasonal menus taken from some of the most prestig-ious diners in top private clubs.

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From the Inside Flap

Recipes and cooking tips from the kitchen of one of the country’s most exclusive clubs

Club Cuisine is the new, stunningly visual cookbook featuring Certified Master Chef Edward Leonard’s dynamic club fare. It presents more than 150 recipes that, until now, have typically only been enjoyed by privileged members of private clubs. Inside, you’ll find helpful hints and insights to create these scrumptious dishes, as well as inspiring photographs by renowned photographer Ron Manville, who has worked extensively with the ACF Culinary Team USA and other top chefs.

For serious chefs, Club Cuisine is a dream come true. Featured recipes include amuse-bouches, seafood, beef, and pasta dishes as well as delectable soups, salads, and sandwiches. Also included is a guest chef chapter featuring recipes from some of the top club chefs around the country that add to this impressive collection. Caterers and restaurant owners will also find complete seasonal menu items that have pleased distinguished diners at top private clubs.

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

From the Back Cover

Recipes and cooking tips from the kitchen of one of the country’s most exclusive clubs

Club Cuisine is the new, stunningly visual cookbook featuring Certified Master Chef Edward Leonard’s dynamic club fare. It presents more than 150 recipes that, until now, have typically only been enjoyed by privileged members of private clubs. Inside, you’ll find helpful hints and insights to create these scrumptious dishes, as well as inspiring photographs by renowned photographer Ron Manville, who has worked extensively with the ACF Culinary Team USA and other top chefs.

For serious chefs, Club Cuisine is a dream come true. Featured recipes include amuse-bouches, seafood, beef, and pasta dishes as well as delectable soups, salads, and sandwiches. Also included is a guest chef chapter featuring recipes from some of the top club chefs around the country that add to this impressive collection. Caterers and restaurant owners will also find complete seasonal menu items that have pleased distinguished diners at top private clubs.

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

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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