A Master Class (Hardback)Ellen Michaud (editor)
- Publisher out of stock
Publisher: University Press of New England
Number of pages: 292
Weight: 975 g
Dimensions: 254 x 203 x 33 mm
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"
Named 1 of the top 10 cookbooks of 2008--NPR
"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
You may also be interested in...
Please sign in to write a review