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Sensational Recipes from the Chefs of the New England Culinary Institute and Ellen Michaud
University of Illinois Press
November 2008
On Sale: October 31, 2008
292 pages
ISBN: 1584656808
EAN: 9781584656807
Hardcover
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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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