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Cooking Close to Home PR

Cooking Close to Home PR

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Cooking Close to Home: A Year of Seasonal Recipes is a collection of over 150 original recipes designed to follow the seasons. Whether you are a home gardener, a farmers' market regular, or a member of a community-supported agriculture program, this cookbook will serve as a seasonal guide to using the foods available in your region.
Cooking Close to Home: A Year of Seasonal Recipes is a collection of over 150 original recipes designed to follow the seasons. Whether you are a home gardener, a farmers' market regular, or a member of a community-supported agriculture program, this cookbook will serve as a seasonal guide to using the foods available in your region.

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Published by: Chelsea Green Publishing on Dec 20, 2010
Copyright:Traditional Copyright: All rights reserved


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Cooking Close to Home

A Year of Seasonal Recipes Diane Imrie and Richard Jarmusz
Hardcover $34.95 US / $39.95 CAN ISBN 9781603583343 8 x 10 • 240 pages Pub Date: March 2011

For media inquiries and author events contact: Jenna Dimmick jenna@ksepartners.com 802.229.4900 ext.120

This is a cookbook for the future—in the world we’re building, where local food means both security and pleasure, this will be a companion for many a pioneer! —Bill McKibben, author of Deep Economy Inspirational Recipes to Guide You Through Each Season’s Harvest

Eating locally is becoming a priority to people everywhere, but preparing local food throughout the four seasons can be a culinary challenge. Common questions like, “how can I eat locally in January?” or “how do I prepare what my CSA provides?” can confront even the most committed locavore. Award-winning chef Richard Jarmusz and registered dietitian Diane Imrie answer these questions and more in the beautifully illustrated Cooking Close to Home, a collection of more than 150 original recipes designed to follow the seasons, helping you prepare savory meals throughout the year while supporting a sustainable, local food system. Cooking Close to Home is a seasonal guide that will inspire you to create delicious and nutritious meals with ingredients produced in your own community. A chef and a dietitian make the ideal partners to stimulate your creativity in the kitchen, teaching you how to prepare fabulous local foods without ever sacrificing flavor for nutrition. Imrie and Jarmusz met at Vermont’s largest hospital, Fletcher Allen, and immediately recognized in each other a passion for preparing nutritious, fresh and flavorful foods. There they created an award-winning, nationally recognized food service program. Each recipe also includes useful “Harvest Hints” that explain how to find and preserve seasonal ingredients to help you enjoy the delectable pleasure that local foods provide all year long. No matter where you live, if you want to cook locally throughout the four seasons, this book is a must-read.
Diane Imrie is a Registered Dietitian and graduate of McGill University in Montreal. She also holds a MBA from the University of Vermont. Imrie worked in a variety of health care food service operations. For more than a decade, she’s been the Director of Nutrition Services at Fletcher Allen Health Care in Vermont. She received the first Fletcher Allen CEO leadership award, as well as the Vermont Dietetic Association’s 2010 Pyramid Award. Imrie has been speaking nationally on the topic of sustainable food for the past several years. Richard Jarmusz is a graduate of the Culinary Institute of America in Hyde Park, New York. For thirty years, he has worked as an Executive Chef, serving recipes inspired by his passion for food and local, seasonal ingredients. Jarmusz has won numerous awards, including an American Culinary Federation award and Taste of Vermont, and is sought after for cooking demonstrations and culinary consulting. Both Diane and Richard have been involved in Vermont’s local food system for many years. In 2005, they were part of a team that launched Healthy Food in Health Care; a now-nationally recognized initiative aimed at improving the health of patients, the community, and the environment.

Digital Press Kit: http://media.chelseagreen.com/cooking-close-to-home/

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Praise for Cooking Close to Home
Imrie and Jarmusz’s beautiful, simple recipes that use local sustainable ingredients will please any cook looking for delicious guilt-free meals. —Library Journal Cooking Close to Home has earned a permanent place on my kitchen bookshelf. The recipes and photography make me hungry for the coming season making it easier to say ‘goodbye until next year’ to asparagus, strawberries and tomatoes. This book celebrates the true spirit of the Localvore movement with recipes that star seasonal ingredients that I can easily find at my farmers’ market here in Vermont and throughout the Northeast. —Robin McDermott, co-founder, Mad River Valley Localvores This collection of over 150 original recipes is designed to take you on a culinary journey through the seasons. Each recipe includes useful ‘Harvest Hints’ that explain how to find, purchase, prepare, and preserve fresh and seasonal ingredients. Within each chapter, you will find information about sustainable food, small family farms, and how to reduce your carbon footprint. The attractive photos and inspiring stories of farms, orchards, and farmers’ markets will have you turning to this book over and over again. —Mise en Place, Culinary Institute of America

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Sample Recipe Braised Turkey Thighs with Currants
1/3 cup all-purpose flour 1 teaspoon salt 1 teaspoon freshly ground black pepper 4 turkey thighs, about 1 pound each, rinsed, drained and patted dry 2 tablespoons olive or canola oil 1 cup onion, finely chopped 1 tablespoon fresh garlic, chopped 5 cups turkey or Basic Chicken Stock (see page 61 for recipe) 2 tablespoons tomato paste 1 cup dried red currants ¼ cup honey ¼ cup fresh parsley, finely chopped 1 teaspoon fresh sage, finely chopped Serves six Harvest Hint As a member of a farm share, or if you have your own herb garden, you will have plenty of fresh, flavorful herbs to enjoy all summer long. The key to extending the use of herbs year-round is by freezing, drying, preserving in oil or by bringing some herbs indoors for the winter season. Some of the most successful herbs to bring indoors are rosemary, parsley, thyme and sage. Digital Press Kit: http://media.chelseagreen.com/cooking-close-to-home/ • Combine flour, salt and pepper in a bowl, and mix well. • Place turkey thighs in a bowl and pour the flour mixture over the turkey. Toss until the turkey is well coated with flour. Reserve the remaining flour for later use in the recipe. • Heat a skillet over medium heat, add oil and brown the turkey thighs. • Remove the turkey and set aside. Add the onions and garlic and sauté until tender. Add the reserved flour and cook, stirring until light brown, about 2 minutes. • In a medium bowl combine the stock and tomato paste, and mix well. Add this to the pan and stir in. Return the turkey to the pan, bring to a boil, and then reduce the heat to low. Cover and simmer for 45 to 55 minutes depending on size of the thighs. Cook until the turkey reaches 165 ºF. • Add the currants, honey, parsley and sage, and quickly bring to a boil. Reduce heat and simmer for 10 minutes. Serve turkey thighs with sauce.

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