Fresh Cooking

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