RARE Duquesne Club Cookbook:

From the book description:    “This hardbound, richly illustrated presentation of over 100 traditional recipes and unique contemporary cuisine is the culmination of several years of research, recipe testing, photography, design and writing spearheaded by Executive Chef Keith Coughenour. The journey through the four seasons of the Club's culinary year is a satisfying and informative trip guaranteed to pique the interest of everyone from the experienced chef to the cookbook collector.”  Introduction: ”The Duquesne Club's recent selection as the nation's top-ranked city club has been more than 125 years in the making. From its founding in 1873 up to the present, award-winning kitchen, the Club has maintained a steady commitment to exceptional food and service. Thousands of members and guests have savored the Club's standard of fine dining on a daily basis, as well as on special occasions. Steeped in tradition, the Club now stands on the cutting edge of culinary art, responding to members'