| Description |
1 online resource (437 pages) |
| Note |
Print version record. |
| Contents |
Title Page; Copyright Page; Dedication; ACKNOWLEDGMENTS; Table of Contents; FOREWORD; INTRODUCTION; JANUARY MENUS; MENU 01; ONION SOUP WITH SPROUT CREEK CHEESE AND SOUR RYE TOAST; WINTER ROOT VEGETABLE SALAD WITH SHERRY-HAZELNUT DRESSING; BAKED WHITE BEANS; LEMON, BALSAMIC, AND GRAPESEED OIL VINAIGRETTE; QUINCE IN PHYLLO; MENU 02; TOFU STROGANOFF WITH BUTTERED NOODLES; ROASTED CELERY WITH LEMON AND THYME; SHIITAKE VINAIGRETTE; COLESLAW VINAIGRETTE; RICOTTA CHEESECAKE; MENU 03; COTTAGE PIE (MEAT AND MUSHROOM) WITH WINTER ROOT VEGETABLES; SWEET AND SOUR CABBAGE; ROASTED PEARS. |
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Blue cheese dressinglemon curd with thyme-sea salt cookies; lemon curd; thyme-sea salt cookies; february menus; menu 04; black bean soup; corn tortilla quesadilla; tortilla casserole; avocado, red onion, and orange salad; carrot-lime vinaigrette; rice pudding cake; menu 05; tofu or noodles with peanut sauce; sautéed bok choy; oven-fried rice; pear, beet juice, and olive oil vinaigrette; apple crisp; menu 06; braised spicy lamb with apples; rice noodles; beet slaw; ginger-grapefruit vinaigrette; bread pudding with pears; march menus; menu 07; farro soup with sage and parmesan. |
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Escarole (with or without meatballs)mushroom slaw; lemon-red onion vinaigrette; indian pudding; menu 08; posole with red chiles and pork; chopped green cabbage with lime and star anise; roasted sweet potatoes with sea salt and lemon; orange-cumin vinaigrette; vanilla custard with almond praline; menu 09; whole wheat orecchiette and roasted chickpeas (with or without clams); fennel slaw; roasted winter squash crescents with vanilla and maple syrup; cilantro vinaigrette; butterscotch pudding; april menus; menu 10; carrot-coconut soup. |
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Asian noodles with wild watercress, spring onions, and peanutsdaikon salad; honey-lemon vinaigrette; zaletti; menu 11; matzo ball stew with chicken or vegetable broth; with chicken broth; with corncob broth; kasha, ramps, and onions; raw asparagus salad; chervil vinaigrette; coconut macaroons; menu 12; mac and cheese; braised leeks with lemon and mustard; roasted turnips with ginger; creamy shallot dressing; cree's cowgirl cookies; may menus; menu 13; whole roasted chicken with green garlic and sassafras; roasted mushrooms and jerusalem artichokes. |
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Polenta with spinach, spring onions, and cheeseyogurt and herb vinaigrette; buckwheat banana-pecan cake; menu 14; eggs for dinner three ways; pan quiche with cauliflower and cheddar; pipérade; black-eyed peas and thyme; roasted asparagus; herb vinaigrette; chocolate chip cookies; menu 15; spicy spring-vegetable curry with brown cardamom; braised lamb with rhubarb sauce; rhubarb sauce; sweet indian curry with chicken and peas; rice with sorrel, garlic chives, and mustard greens; lemon and olive oil dressing; rhubarb shortcakes; june menus; menu 16. |
| Note |
Fusilli with peas, squash blossoms, fresh cheese and bronze fennel. |
| Summary |
A year of delectable meals with vegetarian and non-vegetarian variations, holding special appeal to the home cook. |
| Subject |
Seasonal cooking.
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International cooking.
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COOKING -- General.
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International cooking. (OCoLC)fst01753876
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Seasonal cooking. (OCoLC)fst01749518
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| Genre/Form |
Electronic books.
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| Other Form: |
Print version: Boris, Shelley. Fresh Cooking : A Year of Recipes from the Garrison Institute Kitchen. New York : Monkfish Book Publishing, ©2014 9781939681157 |
| ISBN |
9781939681164 (electronic bk.) |
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1939681162 (electronic bk.) |
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