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Comment: Condition: Very good condition., No dust jacket. Binding: Hardcover. / Publisher: UPNE / Pub. Date: 2008-10-31 Attributes: Book, 292 pp / Stock#: 2016009 (FBA) * * *This item qualifies for FREE SHIPPING and Amazon Prime programs! * * *
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A Master Class: Sensational Recipes from the Chefs of the New England Culinary Institute and Ellen Michaud Hardcover


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A Master Class: Sensational Recipes from the Chefs of the New England Culinary Institute and Ellen Michaud + The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
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Product Details

  • Hardcover: 292 pages
  • Publisher: UPNE (October 31, 2008)
  • Language: English
  • ISBN-10: 1584656808
  • ISBN-13: 978-1584656807
  • Product Dimensions: 10 x 7.9 x 1.3 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #1,586,901 in Books (See Top 100 in Books)

Editorial Reviews

From Booklist

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

Review

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

More About the Author

Ellen Michaud's latest book Blessed: Living a Grateful Life has been named the #1 Spiritual Inspiration Book of the Year by USA Book News. She and her husband, artist Wayne Michaud, live in a small cottage tucked away in the mountains of Vermont with their dogs and cat--regularly visited by assorted black bears, moose, deer, coyotes, and even a bobcat who strolls through their gardens just before dawn.

Ellen's work has appeared in the New York Times, Washington Post, Ladies Home Journal, Health Magazine, Better Homes and Gardens, Parents Magazine, Readers' Digest Magazine, and Prevention Magazine, where she was the editor-at-large for six years. She has just finished a stint as the writer-in-residence at Earlham School of Religion, a Christian school of theology in the Quaker tradition, and is at work on her next book, Writing for God.

Visit her at www.theblessedblog.com.

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Most Helpful Customer Reviews

By June Weiner on January 16, 2012
Format: Hardcover Verified Purchase
I have a very large collection of cookbooks, but I just had to add this one to my collection. Very different and easy recipes to try. Loved it!
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