The more than two hundred recipes in this cookbook, created by the chefs of the New England Culinary Institute, have been converted for home use and include suggestions for finishing touches, presentation, wine or beverage pairings, and chef's notes.
This stunning cookbook from the New England Culinary Institute features both seasonal and regional recipes involving the region's best known ingredients. Recipes include Spring Spinach Salad with Warm Bacon Vinaigrette, Butter-Poached Cod with Creamed Leeks, Early Fall Chicken with Butternut Squash and Chard, Lobster Potpie, and Summer Blueberry Pie. With photographs.
- Genre: Cooking + Food + Wine
- Subgenre: Regional + Ethnic / American / New England
- Publisher: Univ Pr of New England
- Pages: 274
- Language: English
- Format: hardcover
- Release Date: October 31, 2008
- Date Published: October 31, 2008
- Author: New England Culinary Institute