Chelsea Green Publishing

Cooking Close to Home

Pages:240 pages
Book Art:Color photos throughout
Size: 7.5 x 9.75 inch
Publisher:Chelsea Green Publishing
Paperback: 9781603585194
Pub. Date September 15, 2013

Cooking Close to Home

A Year of Seasonal Recipes

Categories:
Food & Drink

Availability: In Stock

Paperback

Available Date:
September 15, 2013

$24.95

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. 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 by buying local foods. There are also appetizing food photographs and inspiring stories of farms, orchards, and farmers' markets throughout the northeast.

REVIEWS AND PRAISE

"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

"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

Booklist-
Following the course of changing seasons and using locally raised meats and produce have become touchstones for contemporary cuisine. Imrie and Jarmusz emphasize vegetarian dishes, but carnivores have little to complain about since duck, chicken, pork, beef, salmon, and trout all star in multiple places. Seeds, nuts, and cheeses enliven salads and vegetable gratins, and plenty of imaginative and colorful relishes and salsas dress up even the plainest meals. They leap the border to create a classic Quebecois meat pie, tortiere, using buffalo, venison, and beef for richer flavor than the customary all-beef version. Imrie and Jarmusz offer a few recipes for preserving the summer's bounty by pickling pepper, canning corn relish, and even bottling a maple syrup-based barbecue sauce. Full-color photographs make the recipes' results appear even more attractive. New England and Northeast libraries will find this title particularly useful.

Library Journal-
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.

ABOUT THE AUTHOR

Diane Imrie

Diane Imrie is a Registered Dietitian and graduate of McGill University in Montreal. She also holds a Master of Business Administration degree from the University of Vermont. Diane has been speaking nationally on the topic of sustainable food for the past several years.

Richard Jarmusz

Richard Jarmusz has worked as an executive chef for twenty five years and is a graduate of the Culinary Institute of America in Hyde Park, New York. Richard has won awards and is sought after for cooking demonstrations and culinary consulting. Both Richard and Diane have been involved in the local food system in Vermont for many years, and have implemented a local and sustainable food program that is nationally recognized. Richard is also a backyard gardener, and Diane is known for her community garden work.

EXCERPT

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 paste1 cup dried red currants
¼ cup honey
¼ cup fresh parsley, finely chopped
1 teaspoon fresh sage, finely chopped

• 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.

Serves six

YOU MAY ALSO LIKE

The Healthy Bones Nutrition Plan and Cookbook

The Healthy Bones Nutrition Plan and Cookbook

By Laura Kelly and Helen Kelly

A Medicine Through Food™ Guide

Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Calcium supplements, fortified processed food, and pasteurized dairy don't work because the calcium in them doesn't reach our bones. More than 60 percent of American women take calcium supplements (for which they paid $180 million last year), and the 2014 osteoporosis-related fracture-treatment bill was approximately $19 billion.

It’s a grim picture, but The Keep Your Bones Healthy Cookbook can help. Coauthors Dr. Laura Kelly and Helen Kelly have a firm grasp on the disciplines concerned with bone health, and they show readers a natural, effective, and safe approach to conserve bone mass and build healthy bones by eating the right foods in the right combinations. Helen and Laura are mother and daughter. When Helen Kelly was diagnosed with osteoporosis, Laura dug into the research on bone metabolism and digestion. She created a unique diet-based approach to building bone health that emphasizes the importance of choosing, preparing, and combining foods properly so that the body can absorb the nutrients they contain. Helen has been following the plan for two years and has stopped her bone loss completely—without taking any pharmaceuticals.

The book begins with a primer on bone metabolism and the many factors that can help build strong bones—or lead to bone loss. Laura Kelly helps readers understand the roles of individual vitamins, minerals, and enzymes in bone metabolism, providing a framework so readers can work with their doctors to create personalized plans for skeletal health. The book includes more than 100 bone health recipes ranging from sauces and small plates to soups, salads, and main dishes, plus drinks and desserts. Recipes and meals include and feature bone broths, fermented foods, bone-strengthening herbs, and raw dairy. The authors also explain how to make (or grow) your own base ingredients such as ghee, shitake mushrooms, and everyday sourdough bread. Readers can count on their nutrient plan and these recipes to provide food that helps calcium reach, and potentially strengthen, their bones.

Available in: Paperback

Read More

The Healthy Bones Nutrition Plan and Cookbook

Laura Kelly, Helen Kelly

Paperback $24.95

Discovering the Truffle

Discovering the Truffle

An aura of mystery surrounds the most precious of the earth’s fruits. This Slow Food manual dispels it, describing the various types of tuber, explaining how to recognize and select them, and offering suggestions for buying truffles, cleaning them, storing them, and using them in the kitchen. This practical advice is complemented by a series of itineraries in the homeland of the Alba white truffle and a selection of classic and creative recipes.

Available in: Paperback

Read More

Discovering the Truffle

$

Around The World in 80 Plants

Around The World in 80 Plants

By Stephen Barstow

This book takes us on an original and inspiring adventure around the temperate world, introducing us to the author’s top eighty perennial leafy-green vegetables. We are taken underground gardening in Tokyo, beach gardening in the UK, and traditional roof gardening in the Norwegian mountains. . . . There are stories of the wild foraging traditions of indigenous people in all continents: from the Sámi people of northern Norway to the Maori of New Zealand, the rich food traditions of the Mediterranean peoples, the high-altitude food plants of the Sherpas in the Himalayas, wild mountain vegetables in Japan and Korea, and the wild aquatic plant that sustained Native American tribes with myriad foodstuffs and other products.

Around the World in 80 Plants will be of interest to both traditional vegetable and ornamental gardeners, as well as anyone interested in permaculture, forest gardening, foraging, slow food, gourmet cooking, and ethnobotany. A thorough description is given of each vegetable, its traditions, stories, cultivation, where to source seed and plants, and how to propagate it. Sprinkled with recipes inspired by local traditional gastronomy, this is a fascinating book, an entertaining adventure, and a real milestone in climate-friendly vegetable growing from a pioneering expert on the subject.

Available in: Paperback

Read More

Around The World in 80 Plants

Stephen Barstow

Paperback $29.95

Cheese and Culture

Cheese and Culture

By Paul Kindstedt

Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist.

There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly.

This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.

Available in: Paperback

Read More

Cheese and Culture

Paul Kindstedt

eBook $17.95