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Dishing Up® Vermont: 145 Authentic Recipes from the Green Mountain State Paperback – April 9, 2008

13 customer reviews

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Dishing Up® Vermont: 145 Authentic Recipes from the Green Mountain State + The Vermont Farm Table Cookbook: 150 Home Grown Recipes from the Green Mountain State (The Farm Table Cookbook)
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Editorial Reviews

Review

A beautiful, inexpensive cookbook; recommended for libraries building a regional collection.
(Cookbook Digest)

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.
(Town & Country)

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.


“Page through Dishing Up Vermont and you’ll get a vivid picture of this state’s colorful, vibrant cuisine.”


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.

From the Back Cover

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!

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Product Details

  • Series: Dishing Up®
  • Paperback: 288 pages
  • Publisher: Storey Publishing, LLC (April 9, 2008)
  • Language: English
  • ISBN-10: 1603420258
  • ISBN-13: 978-1603420259
  • Product Dimensions: 7.4 x 0.7 x 9.2 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #888,178 in Books (See Top 100 in Books)

More About the Author

Tracey Medeiros is a food writer, food stylist, and recipe developer and tester. She writes "The Farmhouse Kitchen: A Guide To Eating Local" column for Edible Green Mountains Magazine. Medeiros is also the author of The Connecticut Farm Table Cookbook (The Countryman Press, May 2015) The Vermont Farm Table Cookbook (The Countryman Press, May 2013) and Dishing Up Vermont (Storey Publishing, April 2008) honored as 2010 National Indie Excellence Awards Finalist and 2009 Best Books Award Finalist (USA Book News). She travels regionally as a guest cooking instructor sharing her commitment to the sustainable food movement while providing skillful cooking demonstrations.

Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful By Midwest Book Review on June 8, 2008
Format: Paperback
Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State is a compilation that unquestionably lives up to its title. Food writer and Tracey Medeiros, whose recipes have formerly appeared in "Bon Appetit", "Cooking Light", "Eating Well", and "Hampton Roads", offers easy-to-follow instructions for preparing tasty delights such as "Vermont-Style Hush Puppies", "Grilled Marinated Venison Loin", "Grilled Maple-marinated Portobello Mushrooms", "Butternut Squash Ravioli with Apples and Pears", and much more. Full-color photography and an assortment of Vermont food and eatery anecdotes round out this wonderful culinary tour de force.
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5 of 5 people found the following review helpful By Peter C. Titcomb on March 2, 2011
Format: Paperback
I use this book on, at least, a weekly basis. It is my "go to" book when I want to impress guests. Its relatively simple, high quality recipes are dynamite in, and of, themselves; an added bonus, however, is the support of local farmers, the Vermont Fresh Network, and restaurants that utilize local products. It really captures the spirit of the Vermont food movement. Not sure where that negative review is coming from (seriously?); this Vermonter highly recommends Dishing Up Vermont.
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6 of 7 people found the following review helpful By Robert on May 25, 2008
Format: Paperback
Dishing Up Vermont is a wonderful new cookbook that combines the best recipes and ingredients from the Green Mountain State. It introduces the reader to a wealth of ingredients and products that give the cook an insider's view of Vermont's best. This cookbook demonstrates the important bond between farmers, chefs and consumers, while stressing the importance of the sustainable farming movement as well as buying local. The book contains beautiful photographs of Vermont and its products which add an extra touch to this delightful collection of recipes. This is a must have cookbook for anyone's library, whether you be a Vermonter, or a visitor to the state. Hats off to the author for giving us a cookbook which we will have in our library for many years to come.
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8 of 10 people found the following review helpful By J. Whitt on June 2, 2008
Format: Paperback Verified Purchase
You don't have to live in Vermont to love this cookbook. We live in Pennsylvania, and can get many of the same ingredients from our local farmer's market. This cookbook is for anyone who enjoys good food and knows the value of sustainable farming. Knowing the importance of buying locally produced foods, I found this cookbook to be a practical addition to my pantry. The recipes are easy to follow, yet taste like they were prepared by a gourmet chef. I particularly enjoyed the recipes for Blueberry Stuffed French Toast and Apple Covered Cheesecake. If you've ever been to Vermont, reading this will make you want to go back. The author does a wonderful job highlighting many of the Inns and Farms that make Vermont unique.
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3 of 3 people found the following review helpful By Dr. Terry W. Dorsett on February 4, 2011
Format: Paperback
When my family moved to Vermont from South Carolina many years ago, we had to learn to eat different foods. Vermont recipes make ample use of cheddar cheese, maple sugar, fresh apples and various types of pasta. This books gives recipes for all of those ingredients and a whole lot more. But one of the best aspects of this book is the little tidbits in between recipes with bits of Vermont lore, history and culinary philosophies. It is as educational as it is tasty.
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2 of 2 people found the following review helpful By Heather Mayes on March 6, 2010
Format: Paperback
I bought this book in Vermont on vacation, at an amazing bakery ([...]; go there if you're ever nearby, and no, they did not ask me to plug them nor am I receiving any kind of payment for the plug).

Every time I use the cookbook, I conjure both excellent memories and delicious food. I highly recommend the apple pancake (pictured on the cover), the squash gratin, and the maple nut cake. The book has tidbits about the restaurants that contributed the recipes in addition to the excellent pictures of the food and scenery. Enjoy it for yourself.
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6 of 8 people found the following review helpful By KMT on May 10, 2008
Format: Paperback
"Dishing Up Vermont" is a welcome addition to anyone's kitchen and cookbook library. For the master chef, novice, and everyone in between who may be interested in great whole food recipes prepared and flavored with organic ingredients, "Dishing Up Vermont" is a long awaited culinary dream. The wide selection of products used in these recipes not only include natural, healthy, and heart smart ingredients and preparation methods, but also emphasize sustainable farming practices, conservation, and fair trade markets which strengthen communities and the health of the overall land and environment. "Dishing Up Vermont" takes the reader through an exciting and delicious journey through the state of Vermont to eat at some of the finest restaurants, inns, and lodges while meeting some of the most exceptional chefs in the world...all in the comfort of your own kitchen. "Dishing Up Vermont" is an excellent cookbook that is unique in its mission and one that my family and friends will enjoy and recommend to others for many years to come. Kudos to its author!
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Dishing Up® Vermont: 145 Authentic Recipes from the Green Mountain State
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