Fresh Cooking

“The book’s title Fresh Cooking aptly describes Shelley's intelligence and passion for ingredients and their preparations. Lots of good stuff to tuck into. Enjoy!”—GIORGIO DELUCA, Founder of Dean & DeLuca

“Shelley Boris has created a wonderful book, Fresh Cooking, equally good for the neophyte and the experienced cook. I have eaten her food many times and she knows whereof she speaks.”—JIM HARRISON, author of Brown Dog: Novellas, The Raw and the Cooked: Adventures of a Roving Gourmand and many others

"Shelley has been doing locavore cooking in the Hudson Valley long before the term was invented. She’s one of the best cooks I know, and a wonderful source on all things delicious, local and homemade.”—LUCY KNISLEY, author of Relish and French Milk

“Shelley is one of the few natural-born cooks I know—her palate curious, her inspirations adventurous, her enthusiasms contagious. Her kitchens, whether private or public, are suffused with lively conversation, drawing everyone into whatever project is taking wing. And I can tell you from personal experience that the meals that follow are strikingly delicious. All this is captured perfectly in Shelley’s evocative and meticulous prose. Encouraging and companionable, Fresh Cooking will soon become a favorite kitchen friend.”—JOHN THORNE, author of, most recently, Mouth Wide Open

“Shelley would say that her menus and recipes are eccentric, personal, and idealistic. Although not strictly vegetarian, her repertoire is rich in vegetables yet still friendly to meat-eaters. … Family-style and practical, Shelley’s approach and that of the Garrison Institute is to embrace the diversity of the tastes and needs of their guests. Shelley’s recipes follow suit and are organized into menus that alert the cook to the undulating poetry of the seasons. I find her ideas inspiring. Whether adding a bit of ground juniper to roasted cauliflower, showering slivers of fresh mint into a pasta dish … the outcome is always fresh cooking—in thought and in technique.”—from the foreword by ROZANNE GOLD, author of the Radically Simple series, Eat Fresh Food: Awesome Recipes for Teen Chefs and many others

“The book’s title Fresh Cooking aptly describes Shelley's intelligence and passion for ingredients and their preparations. Lots of good stuff to tuck into. Enjoy!”—GIORGIO DELUCA, Founder of Dean & DeLuca

“Shelley Boris has created a wonderful book, Fresh Cooking, equally good for the neophyte and the experienced cook. I have eaten her food many times and she knows whereof she speaks.”—JIM HARRISON, author of Brown Dog: Novellas, The Raw and the Cooked: Adventures of a Roving Gourmand and many others

"Shelley has been doing locavore cooking in the Hudson Valley long before the term was invented. She’s one of the best cooks I know, and a wonderful source on all things delicious, local and homemade.”—LUCY KNISLEY, author of Relish and French Milk

“Shelley is one of the few natural-born cooks I know—her palate curious, her inspirations adventurous, her enthusiasms contagious. Her kitchens, whether private or public, are suffused with lively conversation, drawing everyone into whatever project is taking wing. And I can tell you from personal experience that the meals that follow are strikingly delicious. All this is captured perfectly in Shelley’s evocative and meticulous prose. Encouraging and companionable, Fresh Cooking will soon become a favorite kitchen friend.”—JOHN THORNE, author of, most recently, Mouth Wide Open

“Shelley would say that her menus and recipes are eccentric, personal, and idealistic. Although not strictly vegetarian, her repertoire is rich in vegetables yet still friendly to meat-eaters. … Family-style and practical, Shelley’s approach and that of the Garrison Institute is to embrace the diversity of the tastes and needs of their guests. Shelley’s recipes follow suit and are organized into menus that alert the cook to the undulating poetry of the seasons. I find her ideas inspiring. Whether adding a bit of ground juniper to roasted cauliflower, showering slivers of fresh mint into a pasta dish … the outcome is always fresh cooking—in thought and in technique.”—from the foreword by ROZANNE GOLD, author of the Radically Simple series, Eat Fresh Food: Awesome Recipes for Teen Chefs and many others