Fresh Cooking: A Year of Recipes from the Garrison Institute Kitchen by Shelley BorisFresh Cooking: A Year of Recipes from the Garrison Institute Kitchen by Shelley Boris

Fresh Cooking: A Year of Recipes from the Garrison Institute Kitchen

byShelley BorisPhotographed byCaroline KasterineForeword byRozanne Gold

Hardcover | July 4, 2014

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Fresh Cooking is exactly what the home cook desires-a cookbook with range and flexibility that addresses seasonality, budget, and diverse diets and tastes. Built around meals Shelley Boris created for the Garrison Institute, a retreat center in New York's Hudson Valley, it contains thirty-six menus, with four to five delicious recipes in each, organized by month. Caroline Kasterine's beautiful photographs compliment the recipes.From the beginning of her career in the heydey of New York City's culinary scene with Dean & Deluca, Shelley Boris has maintained a love of fine, fresh ingredients and an intuitive grasp of their possibilities. This book draws on her passion and experience to create delectable meals on a budget without compromising flavor or diversity.Sample seasonal menus include:JANUARYOnion Soup with Sprout Creek Cheese and Sour Rye ToastWinter Root Vegetable Salad with Sherry-Hazelnut DressingBaked White BeansGreens Tossed with Lemon, Balsamic, and Grapeseed Oil VinaigretteQuince in PhylloMAYWhole Roasted Chicken with Green Garlic and SassafrasRoasted Mushrooms and Jerusalem ArtichokesPolenta with Spinach, Spring Onions, and CheeseGreens Tossed with Yogurt and Herb DressingBuckwheat Banana-Pecan CakeAUGUSTHaiga Rice and Barley with Purple Shiso and HiijkiRoasted Eggplant and MisoDuck with GarlicGreens Tossed with Ginger VinaigrettePeaches and CreamNOVEMBERSpicy Cabbage with Brown Mustard SeedsCurried LentilsWild RiceGreens Tossed with Lime and Toasted Sesame Seed VinaigretteWalnut Bar
Shelley Boris began her career in food at New York's renowned gourmet food market, Dean & Deluca. She went on to become the chef at Exile, then at Peter Dent Catering, both in Tribeca. She opened the first Dean & DeLuca Espresso Bar at the Paramount Hotel in Midtown, then began working as a private caterer. She has published recipes in...
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Title:Fresh Cooking: A Year of Recipes from the Garrison Institute KitchenFormat:HardcoverDimensions:260 pages, 10 × 7 × 0.76 inPublished:July 4, 2014Publisher:Monkfish Book PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1939681154

ISBN - 13:9781939681157

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Reviews

Editorial Reviews

The book's titleFresh Cooking aptly describes Shelley's intelligence and passion for ingredients and their preparations. Lots of good stuff to tuck into. Enjoy!'-GIORGIO DELUCA, Founder of Dean & DeLuca'Shelley Boris has created a wonderful book,Fresh Cooking, equally good for the neophyte and the experienced cook. I have eaten her food many times and she knows whereof she speaks.'-JIM HARRISON, author ofBrown Dog: Novellas,The Raw and the Cooked: Adventures of a Roving Gourmand and many othersShelley has been doing locavore cooking in the Hudson Valley long before the term was invented. She's one of the best cooks I know, and a wonderful source on all things delicious, local and homemade.'-LUCY KNISLEY, author ofRelish andFrench Milk'Shelley is one of the few natural-born cooks I know-her palate curious, her inspirations adventurous, her enthusiasms contagious. Her kitchens, whether private or public, are suffused with lively conversation, drawing everyone into whatever project is taking wing. And I can tell you from personal experience that the meals that follow are strikingly delicious. All this is captured perfectly in Shelley's evocative and meticulous prose. Encouraging and companionable,Fresh Cooking will soon become a favorite kitchen friend.'-JOHN THORNE, author of, most recently,Mouth Wide Open'Shelley would say that her menus and recipes are eccentric, personal, and idealistic. Although not strictly vegetarian, her repertoire is rich in vegetables yet still friendly to meat-eaters. ? Family-style and practical, Shelley's approach and that of the Garrison Institute is to embrace the diversity of the tastes and needs of their guests. Shelley's recipes follow suit and are organized into menus that alert the cook to the undulating poetry of the seasons. I find her ideas inspiring. Whether adding a bit of ground juniper to roasted cauliflower, showering slivers of fresh mint into a pasta dish ? the outcome is always fresh cooking-in thought and in technique.'-from the foreword by ROZANNE GOLD, author of theRadically Simple series,Eat Fresh Food: Awesome Recipes for Teen Chefs and many others "The book's titleFresh Cooking aptly describes Shelley's intelligence and passion for ingredients and their preparations. Lots of good stuff to tuck into. Enjoy!" - GIORGIO DELUCA, Founder of Dean & DeLuca"Shelley Boris has created a wonderful book,Fresh Cooking, equally good for the neophyte and the experienced cook. I have eaten her food many times and she knows whereof she speaks." - JIM HARRISON, author ofBrown Dog: Novellas,The Raw and the Cooked: Adventures of a Roving Gourmand and many others"Shelley has been doing locavore cooking in the Hudson Valley long before the term was invented. She's one of the best cooks I know, and a wonderful source on all things delicious, local and homemade." - LUCY KNISLEY, author ofRelish andFrench Milk"Shelley is one of the few natural-born cooks I know - her palate curious, her inspirations adventurous, her enthusiasms contagious. Her kitchens, whether private or public, are suffused with lively conversation, drawing everyone into whatever project is taking wing. And I can tell you from personal experience that the meals that follow are strikingly delicious. All this is captured perfectly in Shelley's evocative and meticulous prose. Encouraging and companionable,Fresh Cooking will soon become a favorite kitchen friend." - JOHN THORNE, author of, most recently,Mouth Wide Open"Shelley would say that her menus and recipes are eccentric, personal, and idealistic. Although not strictly vegetarian, her repertoire is rich in vegetables yet still friendly to meat-eaters. ? Family-style and practical, Shelley's approach and that of the Garrison Institute is to embrace the diversity of the tastes and needs of their guests. Shelley's recipes follow suit and are organized into menus that alert the cook to the undulating poetry of the seasons. I find her ideas inspiring. Whether adding a bit of ground juniper to roasted cauliflower, showering slivers of fresh mint into a pasta dish ? the outcome is always fresh cooking - in thought and in technique." - from the foreword by ROZANNE GOLD, author of theRadically Simple series,Eat Fresh Food: Awesome Recipes for Teen Chefs and many others"