Cooking Close to Home For media inquiries and

author events contact:

A Year of Seasonal Recipes Jenna Dimmick
Diane Imrie and Richard jenna@ksepartners.com
Jarmusz 802.229.4900 ext.120
Hardcover
$34.95 US / $39.95 CAN
ISBN 9781603583343
8 x 10 • 240 pages
Pub Date: March 2011

“ This is a cookbook for the future—in the world we’re building, where local food means both security and
pleasure, this will be a companion for many a pioneer!
—Bill McKibben, author of Deep Economy
”
Inspirational Recipes to Guide You Through Each Season’s Harvest
Eating locally is becoming a priority to people everywhere, but preparing local food throughout the four seasons can be a
culinary challenge. Common questions like, “how can I eat locally in January?” or “how do I prepare what my CSA provides?”
can confront even the most committed locavore.
Award-winning chef Richard Jarmusz and registered dietitian Diane Imrie answer these questions and more in the beautifully
illustrated Cooking Close to Home, a collection of more than 150 original recipes designed to follow the seasons, helping you
prepare savory meals throughout the year while supporting a sustainable, local food system.
Cooking Close to Home is a seasonal guide that will inspire you to create delicious and nutritious meals with ingredients produced
in your own community. A chef and a dietitian make the ideal partners to stimulate your creativity in the kitchen, teaching you
how to prepare fabulous local foods without ever sacrificing flavor for nutrition.
Imrie and Jarmusz met at Vermont’s largest hospital, Fletcher Allen, and immediately recognized in each other a passion
for preparing nutritious, fresh and flavorful foods. There they created an award-winning, nationally recognized food service
program. Each recipe also includes useful “Harvest Hints” that explain how to find and preserve seasonal ingredients to help
you enjoy the delectable pleasure that local foods provide all year long.
No matter where you live, if you want to cook locally throughout the four seasons, this book is a must-read.

Diane Imrie is a Registered Dietitian and graduate of McGill University in Montreal. She also
holds a MBA from the University of Vermont. Imrie worked in a variety of health care food service
operations. For more than a decade, she’s been the Director of Nutrition Services at Fletcher Allen
Health Care in Vermont. She received the first Fletcher Allen CEO leadership award, as well as the
Vermont Dietetic Association’s 2010 Pyramid Award. Imrie has been speaking nationally on the
topic of sustainable food for the past several years.

Richard Jarmusz is a graduate of the Culinary Institute of America in Hyde Park, New York. For
thirty years, he has worked as an Executive Chef, serving recipes inspired by his passion for food
and local, seasonal ingredients. Jarmusz has won numerous awards, including an American
Culinary Federation award and Taste of Vermont, and is sought after for cooking demonstrations
and culinary consulting.

Both Diane and Richard have been involved in Vermont’s local food system for many years. In 2005,
they were part of a team that launched Healthy Food in Health Care; a now-nationally recognized
initiative aimed at improving the health of patients, the community, and the environment.

Digital Press Kit: http://media.chelseagreen.com/cooking-close-to-home/

 Praise for Cooking Close to Home
“ Imrie and Jarmusz’s beautiful, simple recipes that use local sustainable ingredients will please any
cook looking for delicious guilt-free meals. ”
—Library Journal

“ Cooking Close to Home has earned a permanent place on my kitchen bookshelf. The recipes and
photography make me hungry for the coming season making it easier to say ‘goodbye until next ”
year’ to asparagus, strawberries and tomatoes. This book celebrates the true spirit of the Localvore
movement with recipes that star seasonal ingredients that I can easily find at my farmers’ market
here in Vermont and throughout the Northeast.
—Robin McDermott, co-founder, Mad River Valley Localvores

“ This collection of over 150 original recipes is designed to take you on a culinary journey through
the seasons. 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.
The attractive photos and inspiring stories of farms, orchards, and farmers’ markets will have you
turning to this book over and over again.
—Mise en Place, Culinary Institute of America

Sample Recipe
Braised Turkey Thighs with Currants
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pep-
per
4 turkey thighs, about 1 pound each,
rinsed, drained and patted dry
2 tablespoons olive or canola oil
1 cup onion, finely chopped
1 tablespoon fresh garlic, chopped
5 cups turkey or Basic Chicken Stock
(see page 61 for recipe)
2 tablespoons tomato paste
1 cup dried red currants
¼ cup honey
¼ cup fresh parsley, finely chopped
1 teaspoon fresh sage, finely chopped
• Combine flour, salt and pepper in a bowl, and mix well.
• Place turkey thighs in a bowl and pour the flour mixture over the
turkey. Toss until the turkey is well coated with flour.
Reserve the remaining flour for later use in the recipe.
• Heat a skillet over medium heat, add oil and brown the turkey thighs.
• Remove the turkey and set aside. Add the onions and garlic and sauté
until tender. Add the reserved flour and cook, stirring until light brown,
about 2 minutes.
• In a medium bowl combine the stock and tomato paste, and mix well.
Add this to the pan and stir in. Return the turkey
to the pan, bring to a boil, and then reduce the heat to low.
Cover and simmer for 45 to 55 minutes depending on size of
the thighs. Cook until the turkey reaches 165 ºF.
• Add the currants, honey, parsley and sage, and quickly bring to a
boil. Reduce heat and simmer for 10 minutes. Serve turkey thighs with
sauce.

Serves six
Harvest Hint
As a member of a farm share, or if you have your own herb garden, you will have plenty of fresh, flavorful herbs
to enjoy all summer long. The key to extending the use of herbs year-round is by freezing, drying, preserving in oil
or by bringing some herbs indoors for the winter season. Some of the most successful herbs to bring indoors are
rosemary, parsley, thyme and sage.

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