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A Master Class
Sensational Recipes from the Chefs of the New England Culinary Institute and Ellen Michaud
Chefs of the New England Culinary Institute; Ellen Michaud, ed.

University Press of New England



Contents

• FOREWORD
• INTRODUCTION
• SPRING
• First Flavors
• SUMMER
• Fish and Shellfish
• Poultry and Eggs
• Meat
• Vegetables
• Pastas
• AUTUMN
• Potatoes, Grains, and Beans
• Winter
• The Dessert Cart
• ACKNOWLEDGMENTS
• INDEX

Wed, 15 Nov 2017 15:06:08 -0500