Cooking the Books: Summer Fruits

Drams, gills, pecks – measurements are not the only things that have changed in the kitchen over the past 300 years! Explore recipes of the past from the Elizabeth Donnell Kay Rare Book Collection. Begin with a talk by Lesley Parness, Superintendent of Horticultural Education, about fruit breeding in the 1700s and enjoy the selected botanical art. Then, Chef Cynthia Triolo, Horticultural Program Specialist, demonstrates preparation of summer fruit recipes, explaining the unusual ingredients and cooking techniques updated for modern-day cooks. Finally, enjoy sampling a variety of dishes. Cost: $25 per person. Preregistration is required. To register, 973.326.7603.