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
