Tastes and Tales of a Chef
Pearson (Verlag)
978-0-13-119683-4 (ISBN)
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Authored by the President of the American Culinary Federation, winner of 30 gold medals in various cooking competitions, and Executive Chef at the famed Westchester Country Club in Rye, New York, this book presents 170 recipes drawn from his twenty-four years working in the cooking profession. Along with recipes are twenty-nine of Chef Ed’s favorite stories depicting the adventures, mischief, fun, and most of all, passion, dedication, and “never give up” attitude he has sustained along the way from Apprentice to Master Chef.
Some Myths and Truths About Chefs.
This Thing Called Food.
The Journey from Apprentice to Master Chef.
Mignonette Sauce.
Sauce Rémoulade.
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 Provençale.
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® 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.
Café 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.
Sautéed Asparagus.
BBQ Spiced Veal Chops.
Peach Compote.
Chef José’s Sports House Garlic Mashed Potatoes with Calabaza Squash in Plantain Bundles.
Mind Over Matter.
Red Wine Dressing.
White Anchovy Dressing.
Mayonnaise.
Ragù à la Bolognese.
Stuffed Breast of Veal.
Chef Diesel.
Fränkische Bratwurst .
Sauerkraut.
Chevy Chase Crab Cakes with Spicy Rémoulade 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 Soufflé.
Cinnamon Cream Anglaise.
Banana Cream Chiboust.
Maple Apple Frangipane with Pecan Soufflé.
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 #@*#~ Is Quiche?
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.
Flambé Away.
Cosette’s Creamy New York Cheesecake.
Chef Ed’s Bananas Foster.
Kahlúa Cake.
Baked Pumpkin Mousse with Ginger Cream.
Crème Brûlée.
Coach to Chef.
Coach’s Crab Cakes and White Asparagus.
Spring Fling Cobb Salad.
Cherry Balsamic Dressing.
Chicken Sauté 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.
Crème 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 Ragù.
Vodka Cream Sauce.
Amatriciana Sauce.
Tuscan Green Sauce.
White Peach Balsamic Dressing.
Summary and Thoughts from the Chef.
Take the Time.
Glossary.
Index.
| Erscheint lt. Verlag | 12.9.2005 |
|---|---|
| Sprache | englisch |
| Maße | 178 x 235 mm |
| Gewicht | 544 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| ISBN-10 | 0-13-119683-9 / 0131196839 |
| ISBN-13 | 978-0-13-119683-4 / 9780131196834 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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