Recipes for the delicious dishes that have made Vermont foods and cuisine world-famous.
The Green Mountain State is known for its down-home hospitality and its wholesome food. From pumpkins to parsnips, honey to ham, Vermont cooking is renowned for using fresh-from-the-field ingredients and a quirky, individualist spirit. This collection of classic and contemporary country dishes includes some of the finest offerings from the Vermont kitchen. Lively, informative essays introduce readers to the bounty of Vermont as they provide an intimate context for the more than 200 recipes including:
* Shepherd's Cheese and Sugar Snap Pea Salad * Vermont Pierogis with Farmers Cheese, Apples and Prunes * Sauteed Chicken with Parsnips, Oranges and Cranberries * Grilled Pattypan Squash * Mom's German Potato Salad with Smoked Bacon * Blueberry Bounce * Raspberry-Peach Cobbler * And many more
* Includes facts and stories about the people and products of Vermont
* Foreword by "Uncle Dave" Lyon
* Vermont is the epitome of the simple lifestyle to which so many people aspire
* Features 200 recipes for both classic and contemporary cuisine
* All of the recipes make use of the special ingredients for which Vermont is known
* The perfect gift for an amateur or experienced chef
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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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Book Description HP Trade, 1999. Hardcover. Book Condition: New. book. Bookseller Inventory # 1557883165
Book Description HP Trade, 1999. Hardcover. Book Condition: New. Bookseller Inventory # P111557883165
Book Description HP Trade. Hardcover. Book Condition: New. 1557883165 New Condition. Bookseller Inventory # NEW6.0730754
Book Description HP Trade, 1999. Hardcover. Book Condition: New. New item. Bookseller Inventory # QX-176-56-9107519
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97815578831621.0