In a Vermont Kitchen [Hardcover]

Lynne Andreen (Author)

Book Description

Publication Date: September 1, 1999

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

Editorial Reviews

From Publishers Weekly

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.

From Library Journal

Andreen founded Uncle Dave's, a specialty food business in Vermont, and daughter Lyon wrote about it in her earlier book, The Couple's Business Guide; both authors are active in The Vermont Fresh Network, which was established to bring Vermont farmers and chefs together. Here they celebrate Vermont's foods with simple and appealing recipes organized by main ingredient, from Cheese (from cows, sheep, and goats) to Eggs and Butter to Trout, Salmon, and Others. Some recipes are from inns and restaurants, others from local purveyors and growers, and others are old family favorites. The authors have a nice style, and their book is recommended for most collections
Copyright 1999 Reed Business Information, Inc.

See all Editorial Reviews

Product Details

• Hardcover: 406 pages
• Publisher: HP Trade; First Edition edition (September 1, 1999)
• Language: English
• ISBN-10: 1557883165
• ISBN-13: 978-1557883162
• Product Dimensions: 9.6 x 7.8 x 1.8 inches
• Shipping Weight: 2 pounds
• Average Customer Review: 4.4 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #1,402,272 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

5.0 out of 5 stars A rich, warm culinary experience that delivers true Vermont, November 2, 1999

By 

Elizabeth Boyd (Ohio) - See all my reviews

This review is from: In a Vermont Kitchen (Hardcover)

I have always been suspect of cookbooks that carry beautiful covers. Often the treats inside cannot live up to the magical picture the eye is first drawn to. This book has forever changed that suspicion. From page one I felt wrapped up in the honest, poetic style with which Amy Lyon has painted upon these pages. Suddenly I was not in Ohio experimenting with a recipe, I was in a small farmhouse smelling a robust meal that only Vermont could deliver. The recipes were easy enough for me to follow, but I still felt like I had created my own masterpiece after I was finished. I could write on and on, but the chill wind of November is urging me to retreat to the kitchen and visit Vermont with Amy Lyon!

5 of 5 people found the following review helpful:

5.0 out of 5 stars It is so well written you forget you are reading a cook book, October 13, 1999

By A Customer

This review is from: In a Vermont Kitchen (Hardcover)

I bought this book in a local book store because of the title and because of the cover. I bought one for my mom as a birthday present and started reading it and could not put it down. I ended up buying another book for myself. I especially recomend the Chedder Sweet Potato and Bacon Chowder. This is a great book and I really recomend it!!!!

3 of 3 people found the following review helpful:

5.0 out of 5 stars Excellent all-around, great recipes!, October 16, 2003

By 

Vermonster (Alexandria, VA USA) - See all my reviews

This review is from: In a Vermont Kitchen: Foods Fresh from Farms, Forests, and Orchards (Mass Market Paperback)

I keep coming back to this book, not only finding new recipes each time but repeating favorites and varying ingredients for even more interesting dishes. There are a lot of favorites in here but the drunken apple chicken and the maple chicken are both excellent - hearty northeasterner meals. I highly recommend.