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Cooking With Shelburne Farms: Food and Stories from Vermont

Pasanen, Melissa;Gencarelli, Rick

19 ratings by Goodreads
ISBN 10: 067001835X / ISBN 13: 9780670018352
Published by Studio, New York, New York, U.S.A., 2007
Condition: Near Fine Hardcover
From citynightsbooks (Allston, MA, U.S.A.)

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About this Item

First printing. Brown cloth with pasted titles plates to front and back. No DJ as issued. With food photography by Susie Cushner and portrait photography by Jordan Silverman. Foreword by Alec Webb, President of Shelburne Farms. Recipes look and sound delicious. Front matter blurbs by Chefs Dan Barber and Todd English. Very attractively designed book. Very good plus with some rippling to a few pages. 273 pp. Bookseller Inventory # 13273

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Bibliographic Details

Title: Cooking With Shelburne Farms: Food and ...

Publisher: Studio, New York, New York, U.S.A.

Publication Date: 2007

Binding: Hardcover

Book Condition:Near Fine

Dust Jacket Condition: No Jacket

Edition: 1st Edition.

About this title


A New York Times Notable cookbook of 2007
A long-awaited cookbook from the beloved Shelburne Farms

For the growing number of people who want to feel a stronger connection to their food, Shelburne Farms has become an inspiration. Each year, visitors flock to Shelburne Farms for its educational programs and delicious food made from sustainable ingredients as well as for its incredible landscape. Now, readers everywhere can experience the spirit, wonderful flavors, and authentic cooking inspired by this very special place.

Cooking with Shelburne Farms is a celebration of food from the land. With one hundred recipes featuring ten basic Vermont ingredients—milk and cheese, maple syrup, early season greens, lamb, mushrooms, game, fish, pork, root cellar vegetables, and apples—the dishes deliver rustic flavors with a fresh, comfortable, country-style cooking approach. There are recipes for low-fuss weeknight dinners, such as maple-black pepper roast chicken as well as dishes that will impress guests, such as roast duck legs with sour cherry sauce. With classics like hash, shepherd’s pie, and tomato soup, and New England desserts like hot milk sponge cake and maple syrup pie, Cooking with Shelburne Farms brings a new twist to traditional favorites and pairs native ingredients with newer world flavors.

In addition to the mouthwatering recipes, this book brings to life the succulent scenery and beauty of a working farm. From the smoky scent of a steaming sugarhouse to the treasure hunt for the first wild green shoots or prized mushrooms of the season, Cooking with Shelburne Farms will encourage readers to think about the origins of their food and to treasure the land and people who have brought it to them. It is a feast for all the senses.

About the Author:

Melissa Pasanen is chief food and restaurant correspondent and writer for The Burlington Free Press and a staff writer for Edward Behr?s Art of Eating. Her work has appeared in USA Today,, and Eating Well.
Rick Gencarelli is the head chef at the Inn at Shelburne Farms. He has also worked at Rubicon, One Market, and with Todd English at Olives.

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