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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.
Posted January 2, 2009
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.
Posted February 6, 2010
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