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 apres-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 appetit!
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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
"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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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 and dogs live in a small cottage tucked away in the woods high in the mountains of Vermont.
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. Beginning in July, she will be the writer-in-residence at Earlham School of Religion.
Visit her at www.theblessedblog.com.
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. Beginning in July, she will be the writer-in-residence at Earlham School of Religion.
Visit her at www.theblessedblog.com.
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5.0 out of 5 stars
Loved this class!,
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This review is from: A Master Class: Sensational Recipes from the Chefs of the New England Culinary Institute and Ellen Michaud (Hardcover)
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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Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
Inside This Book
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sambal oelek, second thinnest setting, first flavors, cut into medium dice, place equal portions, heirloom tomatoes, season with salt, freshly ground black pepper, cut into small dice Key Phrases - Capitalized Phrases (CAPs): (learn more)
The Final Touch, New England, Basic Pasta Dough, New York, Granny Smith, Pinot Noir, Lake Champlain, Misty Knoll, Magic Hat, Pie Dough, Bayley Hazen, Long Island, Yukon Gold, South Hero, Lemon Butter Sauce, Parmesan Reggiano, Thistle Hill Farm Tarentaise, Pecorino Romano Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
sambal oelek, second thinnest setting, first flavors, cut into medium dice, place equal portions, heirloom tomatoes, season with salt, freshly ground black pepper, cut into small dice Key Phrases - Capitalized Phrases (CAPs): (learn more)
The Final Touch, New England, Basic Pasta Dough, New York, Granny Smith, Pinot Noir, Lake Champlain, Misty Knoll, Magic Hat, Pie Dough, Bayley Hazen, Long Island, Yukon Gold, South Hero, Lemon Butter Sauce, Parmesan Reggiano, Thistle Hill Farm Tarentaise, Pecorino Romano Browse Sample Pages:
Front Cover | Front Flap | Table of Contents | First Pages | Index | Back Flap | Back Cover | Surprise Me!
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