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

ISBN: 9781939681157

Published:

Hardcover

260 pages


Description

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

Fresh Cooking: A Year of Recipes from the Garrison Institute Kitchen by Shelley Boris
| Hardcover | PDF, EPUB, FB2, DjVu, talking book, mp3, RTF | 260 pages | ISBN: 9781939681157 | 10.30 Mb

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 NewMoreFresh 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 Yorks Hudson Valley, it contains thirty-six menus, with four to five delicious recipes in each, organized by month.

Caroline Kasterines beautiful photographs compliment the recipes.From the beginning of her career in the heydey of New York Citys 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



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