Customer Reviews

Dishing Up® Vermont: 145 Authentic Recipes from the Green Mountain State

5 star:		(7)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

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.

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.

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.

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.

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.

"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!

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.

I bought this book as a gift for a young couple who recently moved to Vermont. I had read an article about the author who had lived in my town before moving to VT and thought the connection was intriguing. After getting the book, I ordered a second to keep. I love the premise of the book as well as the format. I have only cooked one recipe, pea soup, and it was a keeper.

I've lived in this state for thirty years and not a single recipe is authentic. What a disappointment! Just a lot of fancy gourmet recipes from expensive country inns run by out of state people. In short, these are Vermont recipes as rich out-of-state people WANT to be authentic Vermont recipes! Want to eat real Vermont? Get out in the small towns and eat at an authentic Ham & Bean supper run by a local Volunteer fire department and don't waste your time buying this book. Want to know what real Vermont cuisine was like? Look at some French-Canadian recipes or recipes from Ole Sturbridge Village, as they are far closer to what I remember eating as a boy. Somewhere along the line a lot of rich out-of-state types got hold of the publicity machine and decided to "re-invent" what Vermont is and what Vermonters ate. The original population of this state ate what they shot in the woods, grew in the garden, or purchased at the local grocery store or local farmers. We've been occupied by yuppies, left-wing snobs, and taken over by people who grow and smoke what they grow in a flowerpot. This is a fancy picture book with a whole lot of nothing in it that you couldn't find somewhere else!