A Master Class: Sensational Recipes from the Chefs of the New England Culinary Institute and Ellen Michaud

Overview

A Master Class features over 200 luscious recipes created by the celebrated chefs of the New England Culinary Institute, converted for home use and presented along with suggestions for finishing touches, presentation, wine or beverage pairings, and chef’s notes. As American consumers begin to understand the shortcomings of the nation’s agricultural practices, NECI’s chefs develop a magnificent cuisine that pays tribute to the farmer, the food, and the seasons. Ellen Michaud sums up the NECI cooking and dining ...

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Overview

A Master Class features over 200 luscious recipes created by the celebrated chefs of the New England Culinary Institute, converted for home use and presented along with suggestions for finishing touches, presentation, wine or beverage pairings, and chef’s notes. As American consumers begin to understand the shortcomings of the nation’s agricultural practices, NECI’s chefs develop a magnificent cuisine that pays tribute to the farmer, the food, and the seasons. Ellen Michaud sums up the NECI cooking and dining philosophy: the key, she writes, is “fresh ingredients sustainably sourced and purchased in season from local sources. The less time from field to mouth, farm to mouth, or sea to mouth, the better. The flavors will be intense, subtle, unexpected, classic, and every gradation in between. And because they’re grown with an eye toward making sure the source from which they came will be enriched rather than depleted by their cultivation, those same incredible flavors will be available during the next growing season and the next.” From maple syrup and lamb dishes in the spring to piping hot après-ski casseroles in the winter, A Master Class delivers the flavors, textures, colors, nourishment, and delights of cooking the NECI way. Color illustrations showcase many mouth-watering dishes that will tempt you into the kitchen and draw you and yours to the dinner table to savor “Tomato Fennel Salad,” “Rack of Lamb with Aged Balsamic,” “Shrimp in Spicy Carrot Sauce with Linguine,” and, if you have any room left, “Caramel-Apple Tarte Tatin.” Bon appétit!

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Editorial Reviews

From the Publisher
Named 1 of the top 10 cookbooks of 2008—NPR

“This collection of recipes from Vermont's New England Culinary Institute takes its inspiration from the four seasons, which in that region offer some marked extremes. Although recipes stress today's lighter and more environmentally aware cooking, classic New England favorites still survive, albeit in new and unfamiliar guises. Bright red and green sauce crowns fresh oysters for the Christmas holiday. Maple syrup sweetens baked beans. A biscuit crust blankets rich lobsterpot pie. In a remarkable juxtaposition of flavors, lamb cutlets find themselves accompanied by a coffee-based sauce with cardamom, allspice, and dates. New England cooking has adapted to a new wave of immigrants: crab, shrimp, and scallops combine with melted cheese in a decidedly international New England quesadilla.”—Booklist

"From the tips to the precise measurements and instructions, you really do get the sense that you're in a class, learning to cook the classic way (which is how you learn to improvise your own way). And when this school work seems daunting, just turn to the lick-the-page luscious pictures of flourless chocolate cake or lavender-roasted venison with sherry to remind yourself of the benefits of learning."—Hippo Press

"A Master Class is a testament to eating locally and celebrating each season through the flavors of the foods available at that time . . . While the book will be a comfort to New England-philes who will enjoy the essays about each season that are scattered throughout the book, "A Master Class" does not limit itself to that region."—Centre Daily Times, Centre, PA

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Product Details

  • ISBN-13: 9781584656807
  • Publisher: University Press of New England
  • Publication date: 10/31/2008
  • Pages: 292
  • Product dimensions: 8.10 (w) x 10.10 (h) x 1.20 (d)

Meet the Author

Contributors are the award-winning chefs of the NEW ENGLAND CULINARY INSTITUTE, including French Master Chef Michel LeBorgne, M.C.F., NECI’s head of culinary affairs, and Gavin Kaysen, one of Food and Wine magazine’s 2007 “Best New Chefs.” Vermont author ELLEN MICHAUD has written for such magazines as Better Homes and Gardens, Readers’ Digest, Prevention, and the New York Times.

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Table of Contents

FOREWORD
INTRODUCTION
SPRING
First Flavors
SUMMER
Fish and Shellfish
Poultry and Eggs
Meat
Vegetables
Pastas
AUTUMN
Potatoes, Grains, and Beans
Winter
The Dessert Cart
ACKNOWLEDGMENTS
INDEX

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted December 17, 2008

    "1 of the top 10 cookbooks of the year!" ¿--NPR "#1 cookbook of the year!" ---New England Book Festival

    This book is the signature work of 90-some chefs from the New England Culinary Institute. It focuses on simple recipes that rely on fresh, sustainably-sourced ingredients, thoughtfully created and beautifully presented. Wine parings are included--as are seasonal essays that allow you to experience the essence of Vermont. Named the #1 cookbook of the year by the New England Book Festival, and 1 of the top 10 cookbooks of the year by NPR.

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