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3 Remote Warehouse Cooking and Food- General
1 Remote Warehouse Cooking and Food- General

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

by

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

 

Synopses & Reviews

Publisher Comments:

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 and 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

Synopsis:

The Eating Together Cookbook is a book of delectable meals on a budget with special appeal to "flexitarians".

Synopsis:

Cooking Fresh is a book of delectable meals on a budget with special appeal to the home cook.

Synopsis:

A year of delectable meals with vegetarian and non-vegetarian variations, holding special appeal to the home cook.

Synopsis:

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.

About the Author

Shelley Boris began her career in food at New Yorks renowned gourmet food market, Dean and Deluca. She went on to become the chef at Exile, then at Peter Dent Catering, both in Tribeca. She opened the first Dean and 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 and Wine, Recipes From Americas Small Farms, and co-wrote The International Mail Order Gourmet food guide. Shelley is the executive chef at the Garrison Institute in New Yorks 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 Farmers Market and works in the Hudson Valley region to promote local foodmakers and farmers. A board member emerita of Cold Springs 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.

Product Details

ISBN:
9781939681157
Author:
Boris, Shelley
Publisher:
Monkfish Book Publishing
Author:
Kasterine, Caroline
Author:
Gold, Rozanne
Subject:
Cooking and Food-General
Copyright:
Edition Description:
Trade Cloth
Publication Date:
20140631
Binding:
HARDCOVER
Language:
English
Illustrations:
Color photographs throughout
Pages:
260
Dimensions:
10 x 7 in

Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » United States » New York
Cooking and Food » Special Occasions » Entertaining
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

Fresh Cooking: A Year of Recipes from the Garrison Institute Kitchen New Hardcover
0 stars - 0 reviews
$29.99 In Stock
Product details 260 pages Monkfish Book Publishing - English 9781939681157 Reviews:
"Synopsis" by ,
The Eating Together Cookbook is a book of delectable meals on a budget with special appeal to "flexitarians".
"Synopsis" by ,
Cooking Fresh is a book of delectable meals on a budget with special appeal to the home cook.
"Synopsis" by ,
A year of delectable meals with vegetarian and non-vegetarian variations, holding special appeal to the home cook.
"Synopsis" by ,

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.

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