Tastes and tales of a chef the apprentice's journey

Synopsis

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 recipes included are: Shrimp and Wild Mushroom Crostini; Citrus Vinaigrette; Sea Scallops Benedict; Tomato, Basil, and Olive Tarts; Tomato Confit; Grandma's Sunday Sauce; Manicotti; Polenta with Sausage; Southern Fried Chicken; Italian Cheese Pie; plus a wide variety of soups, salads, and pastries. For culinary apprentices.