Recipe: Cookbook - Recipes from Creating Chefs: A Journey through Culinary School with Recipes and Lessons by Carol W. Maybach

1. Creamy Brie Soup with Toasted Buttery Croutons
In Saucier we learn that the secret to superb soups and sauces begins with a commitment to high-quality ingredients, particularly when it comes to stock. Since stock is time-consuming to make, I have a ritual of "simmering on Sundays," and freezing the stock in zipper-lock bags to use throughout the week. If you need an alternative, use the Kitchen Basics brand of stock and "refresh it" by simmering it with fresh mirepoix, a bouquet garni, and some browned bones, just long enough for it to reduce slightly and deepen the flavor.

2. Granny Smith Sweet Rolls with Cinnamon Butter Sauce
In my opinion, there is no better way to start a weekend morning than with the smell of these rolls drifting out of my kitchen They are best eaten immediately, but I appreciate a dish like this that can also keep a day or two. That way when I get up to go to school at 5:45 every morning, I have something wonderful to take along with my morning coffee.

3. Mango Chorizo Stuffed Chicken
Here's another recipe with flavors from south of the border. The acids in the marinade really tenderize the chicken causing the meat to almost slide off the bone. The chorizo adds the spice but the mangoes help keep be entree fresh.

Recipes from:
Creating Chefs: A Journey through Culinary School with Recipes and Lessons by Carol W. Maybach
Go behind the kitchen doors of America's finest culinary institutes and learn how to prepare dishes like Pan-Seared Sea Bass Puttanesca and Roasted Banana Tiramisu from the instructors themselves - experts in teaching classical cuisine. The recipes are complete with notes from each chef emphasizing crucial points of preparation, and are paired with gorgeous black-and-white photographs and step-by-step illustrations on techniques like butterflying a tenderloin or plating the final dish.

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