Cooking Close to Home

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 willserve 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 storiesof farms, orchards, and farmers' markets throughout the northeast.

Diane Imrie, is a Registered Dietitian and graduateof 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 has worked as an executive chef for twenty five years and is a graduate of the Culinary Institute of Americain Hyde Park, New York. Richard has won awards and is sought after for cooking demonstrations and culinary consulting. Both authors 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.