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
