Average Reviews:
(More customer reviews)You don't have to live in Vermont to love this cookbook.We live in Pennsylvania, and can get many of the same ingredients from our local farmer's market.This cookbook is for anyone who enjoys good food and knows the value of sustainable farming.Knowing the importance of buying locally produced foods, I found this cookbook to be a practical addition to my pantry.The recipes are easy to follow, yet taste like they were prepared by a gourmet chef.I particularly enjoyed the recipes for Blueberry Stuffed French Toast and Apple Covered Cheesecake.If you've ever been to Vermont, reading this will make you want to go back.The author does a wonderful job highlighting many of the Inns and Farms that make Vermont unique.
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Product Description:
The sharp tang of cheddar cheese and the earthy sweetness of maple syrup are Vermont's signature flavors. But they're just the tip of the Vermont food pyramid. Dairy farms support cheese production that goes far beyond classic Cheddars. Farmers coax an impressive variety and quantity of produce from land that's buried under snow for many months of the year. Game animals, rabbits, and traditional livestock thrive on small family farms where the farmers are committed to using sustainable, organic methods.
Taking advantage of this wonderful food are innovative chefs trained to bring out the best in their ingredients, B&B owners who take pride in their robust country breakfasts, and the farmers themselves who love sharing the recipes that make their products shine. Dishing Up Vermont, a collection of recipes from a broad range of cooks dedicated to sustaining and enriching local culinary traditions, celebrates the classic taste of the Green Mountain state with fresh interpretations of everything from blueberry pancakes sweetened with maple syrup to a savory tart made with onions, apples, and Grafton Cheddar.
This insider's view of Vermont cooking is rounded out with profiles of the people and places that make the state's food scene so exciting. Here are classically trained chefs, home bakers, farmers, winemakers, comfort-food cooks, beekeepers, orchard and sugar-shack owners, craft brewers, and all the other foodies who keep Vermont traditions alive while developing vibrant new flavor combinations that respect the integrity of the raw ingredients.
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