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

Hardcover

ISBN 10: 1584656808 ISBN 13: 9781584656807

Publisher: University Press of New England, 2008

Synopsis

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!

About this title

About the Author

Written and developed by the award-winning author Ellen Michaud, Master Class'  serves up  a treasure trove of recipes created by 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 the New York Times and such magazines as Better Homes and Gardens, Readers' Digest, Parents, and Prevention Magazine, where she was the editor-at-large for many years. Master Class was named the #1 cookbook of the year by the New England Book Festival—and one of the top 10 cookbooks of the year by NPR.

Reviews

New England cooking has come a long way from clam chowder, baked beans, and Indian pudding. 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. For regional collections. --Mark Knoblauch

Edition details

• Publisher: University Press of New England
• Publication date: 2008
• Language: English
• ISBN 10: 1584656808
• ISBN 13: 9781584656807
• Binding: Hardcover
• Number of pages: 292
• Editor: Michaud Ellen