Shelley Boris
Fresh Cooking
A Year of Recipes from the Garrison Institute Kitchen
Fotograf: Kasterine, Caroline
Shelley Boris
Fresh Cooking
A Year of Recipes from the Garrison Institute Kitchen
Fotograf: Kasterine, Caroline
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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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A year of delectable meals with vegetarian and non-vegetarian variations, holding special appeal to the home cook.
Produktdetails
- Produktdetails
- Verlag: Monkfish Book Pub Co
- Seitenzahl: 260
- Erscheinungstermin: 24. Juni 2014
- Englisch
- Abmessung: 258mm x 183mm x 20mm
- Gewicht: 821g
- ISBN-13: 9781939681157
- ISBN-10: 1939681154
- Artikelnr.: 39544724
- Verlag: Monkfish Book Pub Co
- Seitenzahl: 260
- Erscheinungstermin: 24. Juni 2014
- Englisch
- Abmessung: 258mm x 183mm x 20mm
- Gewicht: 821g
- ISBN-13: 9781939681157
- ISBN-10: 1939681154
- Artikelnr.: 39544724
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.
Table of Contents
Foreword by Rozanne Gold
Introduction by Shelley Boris
Chapter 1 January menus xx
Chapter 2 February menus xx
Chapter 3 March menus xx
Chapter 4 April menus xx
Chapter 5 May menus xx
Chapter 6 June menus xx
Chapter 7 July menus xx
Chapter 8 August menus xx
Chapter 9 September menus xx
Chapter 10 October menus xx
Chapter 11November menus xx
Chapter 12 December menus xx
Chapter 13 Breakfast - Our Breakfast Buffet with Recipes xx
Chapter 14 Salad
Foreword by Rozanne Gold
Introduction by Shelley Boris
Chapter 1 January menus xx
Chapter 2 February menus xx
Chapter 3 March menus xx
Chapter 4 April menus xx
Chapter 5 May menus xx
Chapter 6 June menus xx
Chapter 7 July menus xx
Chapter 8 August menus xx
Chapter 9 September menus xx
Chapter 10 October menus xx
Chapter 11November menus xx
Chapter 12 December menus xx
Chapter 13 Breakfast - Our Breakfast Buffet with Recipes xx
Chapter 14 Salad
Table of Contents
Foreword by Rozanne Gold
Introduction by Shelley Boris
Chapter 1 January menus xx
Chapter 2 February menus xx
Chapter 3 March menus xx
Chapter 4 April menus xx
Chapter 5 May menus xx
Chapter 6 June menus xx
Chapter 7 July menus xx
Chapter 8 August menus xx
Chapter 9 September menus xx
Chapter 10 October menus xx
Chapter 11November menus xx
Chapter 12 December menus xx
Chapter 13 Breakfast - Our Breakfast Buffet with Recipes xx
Chapter 14 Salad
Foreword by Rozanne Gold
Introduction by Shelley Boris
Chapter 1 January menus xx
Chapter 2 February menus xx
Chapter 3 March menus xx
Chapter 4 April menus xx
Chapter 5 May menus xx
Chapter 6 June menus xx
Chapter 7 July menus xx
Chapter 8 August menus xx
Chapter 9 September menus xx
Chapter 10 October menus xx
Chapter 11November menus xx
Chapter 12 December menus xx
Chapter 13 Breakfast - Our Breakfast Buffet with Recipes xx
Chapter 14 Salad