"In this reprint of a 2009 self-published book, registered dietitian Imrie and professional chef Jarmusz combine their professional talents and passion for sustainability to present recipes with local ingredients for deliciously fresh meals. They advocate growing produce in backyard gardens, participating in community gardens, and purchasing from local farmers' markets or farm shares. Fresh, seasonable vegetables and fruits are key ingredients, as are whole-grain flours. The book is organized by meal course and then by season. The complete index includes meal courses and ingredients, making the recipes exceedingly accessible. Nearly every dish receives a full-page color photo, and tips include recommendations for selecting and preserving produce and meats as well as shortcuts and cooking methods. Although the authors live in the Northeast, the recipes and hints pertain to locations throughout North America. Most of the recipes are easy enough for weekday dinners yet colorful enough for company.
Verdict: Imrie and Jarmusz's beautiful, simple recipes that use local sustainable ingredients will please any cook looking for delicious guilt-free meals."
"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
"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
"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