Fresh Cooking: A Year of Recipes from the Garrison Institute Kitchen - Boris, Shelley
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A year of delectable meals with vegetarian and non-vegetarian variations, holding special appeal to the home cook.

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Produktbeschreibung
A year of delectable meals with vegetarian and non-vegetarian variations, holding special appeal to the home cook.
Autorenporträt
Shelley Boris began her career in food at New York's renowned gourmet food market, Dean & Deluca. She went on to become the chef at Exile, then at Peter Dent Catering, both in Tribeca. She opened the first Dean & DeLuca Espresso Bar at the Paramount Hotel in Midtown, then began working as a private caterer. She has published recipes in various journals and books, including the the New York Times and Food & Wine, Recipes From America's Small Farms, and co-wrote The International Mail Order Gourmet food guide. Shelley is the executive chef at the Garrison Institute in New York's Hudson River Valley. Since forming Fresh Company catering, where she is partner, creative director and executive chef, Shelley has cooked for such personalities as the Dalai Lama and Mikhail Gorbachev. She is a founding member of the Cold Spring Farmer's Market and works in the Hudson Valley region to promote local foodmakers and farmers. A board member emerita of Cold Spring's Farmers' Market, Shelley has long worked to support sustainable agriculture in the Hudson Valley. She lives in Garrison, New York with her husband and two sons.