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

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

by Shelley Boris
     
 

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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

Overview

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:

JANUARY
Onion Soup with Sprout Creek Cheese and Sour Rye Toast
Winter Root Vegetable Salad with Sherry-Hazelnut Dressing
Baked White Beans
Greens Tossed with Lemon, Balsamic, and Grapeseed Oil Vinaigrette
Quince in Phyllo

MAY
Whole Roasted Chicken with Green Garlic and Sassafras
Roasted Mushrooms and Jerusalem Artichokes
Polenta with Spinach, Spring Onions, and Cheese
Greens Tossed with Yogurt and Herb Dressing
Buckwheat Banana-Pecan Cake

AUGUST
Haiga Rice and Barley with Purple Shiso and Hiijki
Roasted Eggplant and Miso
Duck with Garlic
Greens Tossed with Ginger Vinaigrette
Peaches and Cream

NOVEMBER
Spicy Cabbage with Brown Mustard Seeds
Curried Lentils
Wild Rice
Greens Tossed with Lime and Toasted Sesame Seed Vinaigrette
Walnut Bar

Editorial Reviews

From the Publisher

“The book’s title Fresh 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 of Brown 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 of Relish and French 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 the Radically Simple series, Eat Fresh Food: Awesome Recipes for Teen Chefs and many others

Product Details

ISBN-13:
9781939681157
Publisher:
Monkfish Book Publishing Company
Publication date:
06/24/2014
Pages:
260
Sales rank:
828,219
Product dimensions:
7.10(w) x 10.00(h) x 0.40(d)

Meet the Author


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 various journals and books, including the the New York Times and Food & Wine, Recipes From America’s Small Farms, and co-wrote The International Mail Order Gourmet food guide. Shelley is the executive chef at the Garrison Institute in New York’s Hudson River Valley. Since forming Fresh Company catering, where she is partner, creative director and executive chef, Shelley has cooked for such personalities as the Dalai Lama and Mikhail Gorbachev. She is a founding member of the Cold Spring Farmer’s Market and works in the Hudson Valley region to promote local foodmakers and farmers. A board member emerita of Cold Spring’s Farmers’ Market, Shelley has long worked to support sustainable agriculture in the Hudson Valley. She lives in Garrison, New York with her husband and two sons.

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