Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State

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More About This Book

Overview


From world-renowned cheddar cheeses to the delectable dinners turned out by talented chefs, the Green Mountain state is rich in exciting eating. Learn new ways to use maple syrup, re-create that meal you enjoyed at a fancy restaurant, bake tree-ripened local apples into crumbly-sweet desserts, and find out how the farmers growing the tastiest micro-greens like to eat them. It’s all here for your tasting pleasure!

Editorial Reviews

Baltimore Sun
The most cutting-edge book of the recent New England crop is Dishing Up Vermont by food writer Tracey Medeiros, which showcases the products and recipes of farms, orchards, restaurants and inns in that increasingly food-centric state. The Vermont Fresh Network, which benefits from a portion of the book's proceeds, was the nation's first statewide farm-to-restaurant program.
Sometime this fall, you simply must put aside your normal brunch dish for the book's exquisitely decadent Vermont Croque Monsieur. This version of the traditional French bistro sandwich, contributed by a chef from Cliff House at Stowe Mountain Resort, features cinnamon-raisin bread cooked in egg and slathered with a spread of mascarpone cheese blended with chives and a bit of maple syrup, then piled high with ham, turkey and Gouda and baked.
The book's flourishes are fun, but some of the best food in Dishing Up Vermont is simple. With just eight basic ingredients, the Flip-Over Apple Cake is a good example. Its slightly crunchy yet buttery underbelly serves as a fine foil for its tender, pretty apple topping. Though the book's recipe, contributed by owners of a 114-year-old Vermont orchard, calls for Northern Spy or Rhode Island Greening apples, I found that a combination of Ginger Gold and tasted just fine.
Burlington Free Press
Dishing Up Vermont brings to life that food community across the state through appetizing dishes like mini frittatas with zucchini, goat cheese, and tomatoes from Does' Leap Farm in East Fairfield, grilled quail salad with maple vinaigrette from The Inn at Weathersfield in Perkinsville, and gingerbread cupcakes with orange-cream cheese frosting from Izabella's Eatery in Bennington.
As Medeiros says, "It puts a face on the farmers and chefs in Vermont who grow, market, prepare, and cook the state's freshest foods." Not only is it great food, she adds, "but we care about how we grow it.
More Reviews (4) Fewer Reviews
Cookbook Digest
“Page through Dishing Up Vermont and you’ll get a vivid picture of this state’s colorful, vibrant cuisine.”
Library Journal
A beautiful, inexpensive cookbook; recommended for libraries building a regional collection.
Town & Country
Vermont chefs have long appreciated the culinary benefits of local, seasonal fare. Dishing Up Vermont includes contributions from restaurants and farms around the Green Mountain State.
Library Journal

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

Product Details

  • ISBN-13: 9781603420259
  • Publisher: Storey Books
  • Publication date: 4/9/2008
  • Pages: 288
  • Sales rank: 354,141
  • Product dimensions: 7.50 (w) x 9.25 (h) x 0.81 (d)

Meet the Author

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.

Table of Contents


1: Seasonal Vegetables
2: Orchard Fruits and Berries
3: Milk and Cheese from Vermont’s Dairy Farms
4: Beef, Pork, Lamb, and Game
5: Poultry and Game Birds
6: Maple Syrup and Honey
7: Desserts and Other Baked Goods

Customer Reviews

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Sort by: Showing all of 2 Customer Reviews

  • Anonymous

    Posted January 2, 2009

    Dishing Up Vermont

    Dishing Up Vermont is a timely cookbook which showcases the farmers and chefs of the Green Mountain State. The book offers the reader a wide variety of recipes that use local ingredients. These recipes are delicious and easy to prepare. The photographs that are found throughout the cookbook are visual delights, adding an extra touch to this wonderful cookbook.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted February 6, 2010

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