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Cooking with America's Champion Team
Edward Leonard & American National Team
Published by Feeding Frenzy Inc.
LE 170
On the heels of a gold medal and World Championship win at the IKA Culinary Olympics in Germany, the American Culinary Federation (ACF) presents the most comprehensive and user friendly cookbook ever from the ACF Culinary Team USA 2004. Cooking with America's Championship Team features more than 100 recipes with step-by-step preparation instruction and excellent photographs of the all the medal winning dishes of the team under the leadership and coaching of Chef Edward Leonard, Vice-President of the WACS and immediate past President of ACF.
The book provides not only a great guideline for any chef interested in culinary competitions, but is also and above all a great source of wonderful gourmet dishes.
Kochkunst in Bildern No. 7
Published by Matthaes Verlag GMBH
LE 620
Kochkunst in Bildern no. 7 is a collection of pictures and short menu descriptions of the excellent culinary art displays seen at the IKA Culinary Olympics 2004. More than 1100 chefs from all over the world including Egypt competed at the International Cookery Exhibition that took place in Erfurt, Germany. Pictures of the Egyptian National Culinary Team are included in the book, a nice memento for members and supporters of the Egyptian team.
This 416-page book, including a CD, presents the highlights of the exhibition with its impressive menus, platters and showpieces with a short description in German, English and French. Brilliant photos give a vivid impression of the international atmosphere and the culinary top-class performances. The CD with its more than 400 pictures of the various creations serves a multiple purpose.
Kochkunst in Bildern no. 7 is the handbook of up-to-date culinary art, a must have for all chefs, especially the ones dedicated to culinary art competitions.
Culinary Competitions, Cooking to Win
Edward Leonard
Published by Wiley
US$ 33
Culinary Competitions Cooking to Win, is the American Culinary Federation's (ACF) guide to
success in culinary competitions. Written by longtime member and a leading force on the
ACF Culinary Team USA, Certified Master Chef Edward Leonard provides an
exclusive glimpse into the world of culinary competitions beyond the rules and
regulations. This is the only book that offers all the insights, hints, and expert
techniques to help achieve winning results at hot, cold, and specialty competitions.
The book features a full-color insert of inspiring competitive food displays and dozens
of useful illustrations outlining plate and buffet presentations to supplement exceptional coverage of every step of competition, including:
- Practice and preparation
- Presentations
- Culinary techniques and fundamentals
- Culinary strategy for hot food competitions
- Market Basket competition
- Judging
- Hosting a competition
- Pastry displays
- Rules, guidelines and categories
- International competition arena
From key foundation recipes, clear guidelines, and scoring sheet samples to insights and
hints from experienced judges, ACF's Guide to Culinary Competitions is packed with tools
that professional chefs need to achieve results at any competition worldwide.
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