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Fresh Cooking: A Year of Recipes from the Garrison Institute Kitchen Hardcover – June 24, 2014

5 out of 5 stars 6 customer reviews

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Editorial Reviews

Review

“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

About 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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Product Details

  • Hardcover: 260 pages
  • Publisher: Monkfish Book Publishing (June 24, 2014)
  • Language: English
  • ISBN-10: 1939681154
  • ISBN-13: 978-1939681157
  • Product Dimensions: 0.8 x 7.2 x 10.5 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #94,111 in Books (See Top 100 in Books)

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Top Customer Reviews

Format: Kindle Edition Verified Purchase
Thank you! Thank you! Finally this marvelous collection of recipes has come into print! This is the lovely food that I eat during my visits to The Garrison Institute. I will finally be able to have them grace my table at home so that I may share this delightful food with my family and friends. This is food that is not fussy, is healthy, and is sensually delightful! With Fresh Cooking, you'll be joyously roasting vegetables, and seasoning in unexpected but delicious ways. I'll recommend that you eat this food in silence so that you can fully appreciate the bouquet -texture, color, and flavor-of each dish. Enjoy!
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Format: Hardcover Verified Purchase
These recipes are very flavorful and interesting but not hard to make. There is a nice variety of healthful and satisfying non meat main dishes. I have tasted at least 30 of these recipes and am never disappointed. This is for the healthy eating foodie.
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Format: Hardcover Verified Purchase
I spent a weekend at a training conference that was held at the Garrison Institute. The food was absolutely wonderful; we ate like royalty, despite most meals being meat-free. I would have bought the book for the cheddar-fennell scone recipe alone, but everything I've made from the book has been scrumptious. Well laid out, with beautiful photographs. It's a terrific addition to my culinary library, and a lovely reminder of a meaningful weekend.
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