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

Food & Drink

Availability: In Stock


Available Date:
September 15, 2013


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.


"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

"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

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.


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.


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


In Late Winter We Ate Pears

In Late Winter We Ate Pears

By Deirdre Heekin and Caleb Barber

More than a cookbook, In Late Winter We Ate Pears is a love affair with a culture and a way of life. In vignettes taken from their year in Italy, husband and wife Caleb Barber and Deirdre Heekin offer glimpses of a young, vibrant Italy: of rolling out pizza dough in an ancient hilltown at midnight while wild dogs bay in the abandoned streets; of the fogged car windows of an ancient lovers' lane amid the olive groves outside Prato.

The recipes in In Late Winter We Ate Pears are every bit as delicious as the memories. Selections such as red snapper with fennel sauce, fresh figs with balsamic vinegar and mint, and frangipane and plum tart capture the essence of Italy. Following the tradition of Italian cuisine, the 80 recipes are laid out according to season, to suggest taking advantage of your freshest local ingredients.

Whether you are an experienced cook looking for authentic Italian recipes or a beginner wanting to immerse yourself in the romance of a young couple's culinary adventure, In Late Winter We Ate Pears provides rich sustenance in the best tradition of travel and food writing.

Cheers to Chef Barber and writer Deirdre Heekin for sharing these marvelous recipes from Osteria Pane e Salute (Pane translates as bread and Salute as health) and for sharing the story of a most inspired year spent in Italy. In Late Winter We Ate Pears is a testament that bread and health are the things that make a good life.

Available in: eBook

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In Late Winter We Ate Pears

Deirdre Heekin, Caleb Barber, Rowan Jacobsen

eBook $25.00

Mastering Artisan Cheesemaking

Mastering Artisan Cheesemaking

By Gianaclis Caldwell

The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking.

Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses.

This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.

Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.


Available in: Paperback, eBook

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Mastering Artisan Cheesemaking

Gianaclis Caldwell, Ricki Carroll

Paperback $40.00

Raising the Bar

Raising the Bar

By Jim Eber and Pam Williams

“Just give me all your chocolate and no one gets hurt!”

Billions of us worldwide understand what it means to scream those words. We feel lost—even unhinged—without chocolate’s pleasures. And if chocolate is the music that makes our days brighter, fine chocolate is the symphony—the richest, most complex form in the chocolate universe. The most important movement in that symphony’s centuries-old existence is now beginning. And that future is . . . what? A world of gray monochromatic flavor, or one rich with a rainbow of flavors that capture the myriad pleasures and diversity of the cocoa bean?

In the spirit of Michael Pollan's The Omnivore’s Dilemma, Raising the Bar: The Future of Fine Chocolate tells the story of what that next movement in the fine flavor chocolate symphony might hold. Told in four lively parts covering everything from before the bean to after the bar—genetics, farming, manufacturing, and bonbons—the book features interviews with dozens of international stakeholders across the fine flavor industry to consider the promises and pitfalls ahead. It looks through what is happening today to understand where things are going, while unwrapping the possibilities for the millions and millions of us who believe that life without the very best chocolate is no life at all.

Part One
Seeds of Change: Genetics and Flavor

The genetic story of the future of flavor cacao told through discussions with researchers, scientists, and experts around the world who are involved at the genetic level: from the mapping of the cacao genome to the Heirloom Cacao Preservation Initiative that seeks to connect flavor to genetics to the work being done on the ground to confront the spread of low-flavor beans and ensure cacao quality and diversity for future generations. 

Part Two
From the Ground Up: Farmers, Farming, and Flavor

Discussion of the issues of growing cacao from an ecological and sustainable perspective given the reality of where it is grown. Interviews and stories cover the majority of fine flavor growing regions and myriad efforts to add value and values to fine flavor chocolate; preserve, protect, and propagate flavor cacao for the future; and ensure that the beans are as good as they can possibly be. The realities and possibilities of fair trade chocolate and the work being done on fermentation are also covered.

Part Three
To Market, To Market: Craftsmanship, Customer Education and Flavor

Can consumers learn to slow down, taste, explore, and value the costly complexity of fine chocolate? Though the future looks bright by some measurements, sometimes the numbers aren’t what they seem…. Discussions with both artisan and traditional chocolate manufacturers around the world on how they see the market and sources for fine flavor beans and what they are doing to educate their customers about their craft, including a survey of the nature of raw, organic, and functional chocolate.

Part Four 
Performing Flavor: The Art of the Chocolatier

Whether watching over those creations, traveling the world to discover new pairings, or simply taking their love of Junior Mints to the highest level, the world’s fine flavor chocolatiers are all deeply aware of the “stage” they work on and the importance of taste in every performance. The future of their creations—the most flavorful and beautiful bonbons and confections in the world—are discussed as these chocolatiers confront the issues surrounding the preservation of their craft and how they see their flavors and recipe development changing (or not) in the future.

Available in: Hardcover

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Raising the Bar

Pam Williams, Jim Eber

Hardcover $19.95

From Asparagus to Zucchini

From Asparagus to Zucchini

Ever wonder how you'll ever be able to use all your vegetables? From Asparagus to Zucchini answers the question of what to do with your armloads of greens, exotic herbs (and the never-before-seen vegetables), with recipes that are as concise and doable as they are appealing. Created for and by Community Supported Agriculture (CSA) members, the book is an indispensable tool for anyone who wants to eat seasonally and locally.

Organized by vegetable—fifty-three in all—each section includes nutritional, historical, and storage information, as well as cooking tips. With more than 420 original recipes created, tested, and enjoyed by chefs, CSA members, and farmers, you'll never be without a delicious recipe to make the most of the season's bounty. The best part is that lesser-known vegetables like burdock and kohlrabi have more recipes, not fewer!

From Asparagus to Zucchini is more than just a cookbook. Also included are essays that address the larger picture of sustainable agriculture, how our food choices fit into our economy, environment, and community, and more information on home food preservation and how to help kids appreciate—and even eat—their vegetables. Readers will find an extensive resource section and recipe index to round out this unique resource. With this book, prepare to awaken and reaffirm your dedication to enjoying the unique flavors of local foods while nourishing the life of sustainable family farms.

Available in: Paperback

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From Asparagus to Zucchini

Doug Wubben

Paperback $19.95