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Venerating the Vermont kitchen in all its bounty, this singular cookbook offers down-home recipes for Shepherd's Cheese and Sugar Snap Salad, Vermont Pierogis with Farmers Cheese, Apples, and Prunes, And Mom's German Potato Salad, among other scrumptious delights.
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Amy Lyon, a graduate of Tufts University, opened the first gourmet food shop in Springfield, Massachusetts. Co-founder of Longmeadow Writers and Poets, a weekly writing workshop, she is also the author of The Couple’s Business Guide.
Lynne Andreen founder of Uncle Dave’s, a nationally-recognized Vermont specialty food business, has been the recipient of numerous awards and praise from food critics. A seasoned cook, she has attended programs at the Culinary Institute of America. She lives with her husband, “Uncle Dave” Lyon, in Vermont.
This compendium is at its best when authors Lyon and Andreen, owners of specialty-food businesses, don't try to exemplify the cuisine of the Green Mountain state but concentrate on providing recipes for sturdy dishes that can be appreciated anywhere. Recipes are grouped by major ingredients: a chapter on apples offers Apple and Cheddar Cheese Crepes with Honey Mustard Sauce and Nina's Fried Apple Rings; another on eggs and butter contains Muffin Tin Benedict in cleverly made individual servings. Chapters on maple (Mapled Groats Pilaf, Maple Magic Mousse) and spring greens (Fiddlehead, Asparagus and Carrot Crudit? with Garlicky Mayonnaise) seem more Vermont-specific, but that's hard to say when there are so many versions of Vermont represented. There is the back-to-the-land Vermont of Honey-Maple Crunchy Granola and Green Garden Burger with Kale and Swiss Chard. Then there is the simple, native Vermont of Deviled Eggs and Just Butter Cookies. The hokey Vermont of The Best Rum Cake EverAa joke-recipe that continuously instructs the cook to sample the rumAshows up. And finally the yuppified Vermont of Brie Pizza with Apple-Onion Topping and Maple makes an appearance. Brief chapter introductions that delineate quirky characters and describe the state's changing seasons are often marred by clumsy writing, but a special section on using certain ingredients (substituting maple syrup for sugar and tips on clay-pot cooking) are solid. (Sept.)
Copyright 1999 Reed Business Information, Inc.
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