Dishing up Vermont [electronic resource] : 145 Authentic Recipes from the Green Mountain State

ISBN:

9781603427623

Title:

Author:

Medeiros, Tracey.

Personal Author:

Medeiros, Tracey.

Publication Information:

Pownal : Storey Publishing, LLC, 2008.

Physical Description:

1 online resource (288 p.)

General Note:

Description based upon print version of record.

Contents:

""Cover""; ""Contents""; ""Acknowledgments""; ""Foreword""; ""The Pleasures of Eating Locally""; ""1: Seasonal Vegetables: Local, sustainable â€? fresh from the farm""; ""2: Orchard Fruits and Berries: Sweet produce on savory plates""; ""3: Milk and Cheese from Vermontâ€?s Dairy Farms: Creamy goodness â€? from the world's best cheddars to fresh goat cheese""; ""4: Beef, Pork, Lamb, and Game: Vermont versions of hearty classics""; ""5: Poultry and Game Birds: So much more than chicken""; ""6: Maple Syrup and Honey: Made in Vermont, enjoyed everywhere""

""7: Desserts and Other Baked Goods: From apple orchard to sugar shack""""Recipes by Category""; ""Recipe Contributors and Suppliers""; ""Index""; ""A""; ""B""; ""C""; ""D""; ""E""; ""F""; ""G""; ""H""; ""I""; ""J""; ""K""; ""L""; ""M""; ""N""; ""O""; ""P""; ""Q""; ""R""; ""S""; ""T""; ""V""; ""W""; ""Y""

Subject Term:

Cookery -- Vermont.

Cooking, American -- New England style.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2008

Publication Information:

Pownal : Storey Publishing, LLC, 2008.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5974	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

From world-renowned cheddar cheeses to the delectable dinners turned out by talented chefs, the Green Mountain State has its own unique and rich food traditions. Learn new ways to use maple syrup, recreate that meal you enjoyed at a fancy restaurant, bake tree-ripened local apples into delicious desserts, and find out how the farmers growing the tastiest microgreens like to eat them. Filled with inspiring profiles of local food producers, Dishing Up® Vermont will quickly have you hooked on the joys of Yankee cooking.

Author Notes

Tracey Medeiros is a food writer, food stylist, and recipe developer and tester. Her recipes have appeared in Bon Appetit, Cooking Light, Eating Well , and Hampton Roads magazines. When she relocated to Vermont several years ago, she immediately became interested in the exciting local food scene there, and her interest led to the development of Dishing Up® Vermont .

Reviews (1)

Library Journal Review

Created in the 1990s, the Vermont Fresh Network was the first statewide program that linked local farms to area restaurants. Food writer Medeiros illustrates how the program works, describing the farms that produce the food and the restaurants that use the products. The 145 recipes here were developed by both chefs and individuals on the farms and are arranged by ingredients: vegetables, fruits and berries, milk and cheese, beef, pork, lamb and game, poultry, desserts and other baked goods, and, of course, maple syrup and honey. Many recipes are quick and simple, but Rond de Nice Squash Stuffed with Potato "Risotto" and served with red and yellow tomato sauces will require time and skill. In addition to the indexes, there is a directory of recipe contributors and suppliers with addresses, phone numbers, and web sites. A beautiful, inexpensive cookbook; recommended for libraries building a regional collection.--Christine Bulson, SUNY at Oneonta Lib. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.