Customer Reviews

In a Vermont Kitchen

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

 

 

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!

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!!!!

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.

The recipes were easy to follow and the results were superb. Never have I had such "delicious" results with my cooking from the many recipes I tried in this cookbook. I particually enjoyed reading the narratives at the beginning of the recipes and learning about the backgrounds of the contributors of some of the local restaurant owners.

As one who cooks quite a bit and is addicted to cookbooks this is one of my favorites. I use it often and love the way it is organized. I have made a number of the recipes and find them easy to follow and great tasting.

Okay so I am not a gourmet chef by any means. So some items in this book caused me to have to "get a clue" in the culinary world. So it raised my level of cooking and the approach I have toward fresh ingredients. This is not whip-em-out meals! But I try to make the Roasted Garlic for my husband at least quarterly (and the recipe lasts three weeks in the fridge). But I especially love using this book in the Spring and Autumn when the recipes lend themselve to just the finest available seasonal ingredients! I love pulling this out to impress my average -Joe friends for dinners!

The authors are creative geniuses when it comes to food design. The food is tasty and fun. You can prepare great meals and learn a lot in the process. If you like your friends, you'll send them a copy of this book.

This is by far the worst cookbook in my collection. I consider myself to be a decent cook, producing beautiful and delicious results from recipes in all of the other books in a rather large collection.

Every single item (save one) tested from "In a Vermont Kitchen" has been nothing but disaster! The "Cranberry Nut Pumpkin Bread" does NOT need to bake for 90 minutes. A Cranberry Nut Brick is what came out of my oven ten minutes short of that time. "Drunken Apple Chicken" is the only meal I have ever literally pitched into the trash and then reached for the phone to call the pizza man. "Maple Magic Mousse?" Not magical. The recipe doesn't tell you where to add in the gelatin, resulting in a little too much experimentation for my taste, not to mention a disappointing result. Cranberry Apple Conserve was satisfactory, but today's recipe was the last straw for this book. "Brie Pizza with Apple Onion Sauce" - the apple onion mixture is truly disgusting! After following the instructions to the letter, I have a limp and gross-looking mess that I would not want to feed to my dog, let alone put on a pizza shell for my guests later this evening...

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