This book brings you 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.
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. Cooking Close to Home answers these questions and more, inspiring 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. Library Journal writes of 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.” “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 is a completely lovely book. 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 Check out Cooking Close to Home and get a free sample recipe!