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

by Shelley Boris, Caroline Kasterine (Photographer), Rozanne Gold (Foreword by)

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.

Product Details

ISBN-13:	9781939681164
Publisher:	Monkfish Book Publishing Company
Publication date:	06/23/2014
Sold by:	Barnes & Noble
Format:	eBook
Pages:	260
Sales rank:	814,083
File size:	6 MB

About the Author

Shelley Boris was studying painting in New York City when she took a job at the newly opened Dean&Deluca to make ends meet. Soon enough she was manager of the cheese department and swept into the mesmeric food world of early-1980s New York, which tipped its hat to the qualities of traditional cooking while experimenting with novel approaches.

She went on to become the chef at Exile, then at Peter Dent Catering, both in Tribeca. Shelley opened the first Dean&DeLuca Espresso Bar at the Paramount in Midtown, then began working as a private caterer in the city. She has published recipes in various journals and books, including the New York Times and Food&Wine Magazine, Recipes From America’s Small Farms, and co-wrote The International Mail Order Gourmet, a food guide, with friend Jamie Harrison.

Since forming Fresh Company 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.

Shelley Boris is the chef at the Garrison Institute and is a partner at Fresh Company, where she is the creative director and executive chef. She is inspired by a diversity of regional cooking styles from around the world. In the kitchen, Shelley’s warm, relaxed sensibility is an extension of her love of a leisurely stay at the table and her belief in the elemental value of eating and drinking well. 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 with her husband and two sons.

Table of Contents

Table of Contents

Foreword by Rozanne Gold

Introduction by Shelley Boris

Chapter 1 January menus xx
Chapter 2 February menus xx
Chapter 3 March menus xx
Chapter 4 April menus xx
Chapter 5 May menus xx
Chapter 6 June menus xx
Chapter 7 July menus xx
Chapter 8 August menus xx
Chapter 9 September menus xx
Chapter 10 October menus xx
Chapter 11November menus xx
Chapter 12 December menus xx
Chapter 13 Breakfast – Our Breakfast Buffet with Recipes xx
Chapter 14 Salad

Editorial Reviews

“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

From the Publisher