The Vermont Farm Table Cookbook: 150 Home-Grown Recipes from the Green Mountain State
With The Vermont Farm Table Cookbook, Tracy Medeiros (the author of Dishing Up Vermont) has again traversed the Green Mountain State, in search of not only celebrated chefs but also the hard-working farmers who provide them with their fresh and wholesome ingredients.
Small, independent farms are the lifeblood of Vermont’s agriculture, from the sweetcorn grower to the dairy goat farmer to the cheesemaker whose locally sourced goat-milk chevre becomes the heart of a new dish by a chef in Montpelier. While this farm-to-table cycle may be a phenomenon just hitting its stride in the United States, it has long been a way of life in Vermont, part of the ethos that Vermonters use to define themselves.
Collecting their stories and some 150 of their delicious, rustic-yet-refined recipes, Medeiros presents an irresistible gastronomic portrait of this singular state.
Cooks&Books&Recipes Editors, on The Vermont Farm Table Cookbook: 150 Home-Grown Recipes from the Green Mountain State:
I’ve never been to Vermont. It’s one of the 10 states in the country that are on my list of “still need to get to.” I’ve visited all the states in the Northeast with the exception of Vermont and New Hampshire. But after reading this cookbook, Vermont is on the TOP of my list.
I told my husband that this will need to be a road trip: I can’t wait to visit all of the farms, restaurants, and country inns highlighted in this cookbook! Butterworks Farm (an organic dairy farm), Misty Knoll Farm (free-range turkeys and naturally raised chickens), Vermont Salumi (dry-cured meats), The Bluebird Tavern (traditional New England tavern fare), Poorhouse Pies (house-baked, inventive pies) — are Vermont residents the healthiest and best-fed citizens in this country? It sure sounds like it…
This cookbook not only tells you about these Vermont back-to-the-land farmers, food producers, chefs, and restaurateurs but also divulges their personal recipes made-to-order for the food they grow, produce, cook, and serve. I may not get to Vermont for a while, but thanks to Tracy Medeiros, I can cook as if I’m a native.
The Cookbook Basics:
Paperback (8.5 x 10.2 inches)
256 pages; 150 recipes; color photos
Next-to-try recipes: Tyler Place Maple Balsamic Vinaigrette; Spicy Mayo; Green Chicken; Squash Blossom Fritters with Taleggio, Truffle Oil, and Honey; Maple Bars; Raisin Hell Pie
Thanks to authorwe are giving away a copy of The Vermont Farm Table Cookbook: 150 Home-Grown Recipes from the Green Mountain State to one lucky Cooks&Books&Recipes readers. Enter below.
There are six ways to enter the giveaway, but it’s not necessary to do all six entries. Choose whichever one(s) you like, and you’ll be entered in the giveaway. The winner, to be randomly selected and notified by e-mail, must claim the cookbook within one week. Giveaway ends at midnight (EST) on Sunday, November 24.
a Rafflecopter giveaway
Disclosure: Cooks&Books&Recipes receives books for possible review, though we make no promise that all books received will be featured. We highlight only those cookbooks that we feel will interest our readers. For this giveaway, we received one free copy of the book from the publisher. We received no monetary compensation for our review or giveaway.