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Condition: Used: Good
Comment: Inscription inside cover. No underlining or highlighting. First 2 title pages are very creased. Minor wear on edges. Great otherwise. 2007 Viking Pub. hardcover.
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Cooking with Shelburne Farms: Food and Stories from Vermont (Shelburne Farms Books) Hardcover – September 20, 2007

4.9 out of 5 stars 10 customer reviews

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Frequently Bought Together

  • Cooking with Shelburne Farms: Food and Stories from Vermont (Shelburne Farms Books)
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Editorial Reviews

Review

Shelburne Farms is an amazing place, and the recipes in this book convey its message. They show that no matter where you live its possible to cook not only locally, but deliciously.
Alice Waters
Think Chez Panisse east with the same incredible commitment to getting the taste right, and the same commitment to building the community of farmers and eaters that supports that taste. Youll love these recipes.
Bill McKibben, author of "Deep Economy: The Wealth of Communities and the Durable Future"
Ive always thought the name Shelburne Farms sells the place short, and now I have proof. "Cooking with Shelburne Farms" shows Shelburne for what it really is: a community, a classroom, an ecological experiment, ashowcase for local artisanship...a delicious recipe for our time.
Chef Dan Barber, Blue Hill and Blue Hill at Stone Barns
I love a cookbook that's about a place the landscape, the people, plants and animals who live there, and that's just what this cookbookoffers.Coupledwith the beauty of a farm that has inspired its countless visitors, these are the importantingredients that give food body and soul.
Deborah Madison, author of "Vegetarian Cooking For Everyone"
This is a terrific book brimming with great stories, pertinent information about ingredients, local history, and well-crafted recipes. We need to support local and seasonal food ways Melissa and Rick have done so with flavor and style.
Chef Todd English, Olives
For more than 35 years, Shelburne Farms has pioneered the re-creation of local food webs that bring farmers, children, education, land restoration, and gustatory delights together in order change our environment for the better. In abook and in practice, Shelburne Farms shows how sustainability can be an act of joy and love."
Paul Hawken, author of "Blessed Unrest, How the Largest Movement in the World Came into Being, and Why No One Saw It Coming"

""Cooking with Shelburne Farms" puts the rustic flavors of a gorgeous Vermont landmark right in your home...its filled with beautiful photos and recipes."
"Boston Herald"
Shelburne Farms is an amazing place, and the recipes in this book convey its message. They show that no matter where you live its possible to cook not only locally, but deliciously.
Alice Waters
Think Chez Panisse east with the same incredible commitment to getting the taste right, and the same commitment to building the community of farmers and eaters that supports that taste. Youll love these recipes.
Bill McKibben, author of "Deep Economy: The Wealth of Communities and the Durable Future"
Ive always thought the name Shelburne Farms sells the place short, and now I have proof. "Cooking with Shelburne Farms" shows Shelburne for what it really is: a community, a classroom, an ecological experiment, ashowcase for local artisanship...a delicious recipe for our time.
Chef Dan Barber, Blue Hill and Blue Hill at Stone Barns
I love a cookbook that's about a place the landscape, the people, plants and animals who live there, and that's just what this cookbookoffers.Coupledwith the beauty of a farm that has inspired its countless visitors, these are the importantingredients that give food body and soul.
Deborah Madison, author of "Vegetarian Cooking For Everyone"
This is a terrific book brimming with great stories, pertinent information about ingredients, local history, and well-crafted recipes. We need to support local and seasonal food ways Melissa and Rick have done so with flavor and style.
Chef Todd English, Olives
For more than 35 years, Shelburne Farms has pioneeredthe re-creation of local food webs that bring farmers, children, education, land restoration, and gustatory delights together in order change our environment for the better. In a book and in practice, Shelburne Farms shows how sustainability can be an act of joy and love."
Paul Hawken, author of "Blessed Unrest, How the Largest Movement in the World Came into Being, and Why No One Saw It Coming"

"We loved the rustic, everyday feel of dishes like maple-glazed ribs and ale-braised kielbasa with sauerkraut. Plus the book includes inspiring profiles of local farmers. Perfect gift for: the weekend cook who loves all-American food."
?"Food & Wine" magazine
"Good reading and beautifully explained recipes that perform"
?"The Pittsburgh Post-Gazette"
? "Shelburne Farms is not your typical farm..."Cooking with Shelburne Farms" is not your typical cookbook either. Delightfully diverse, (it) offers a taste of Vermont's country-style cooking, without ever leaving home"
?"The Tampa Tribune"
? ""Cooking with Shelburne Farms: Food and Stories from Vermont" is a showcase of the Green Mountain State's culinary strengths...an inspired cookbook"
?"The Boston Globe"
""Cooking with Shelburne Farms" puts the rustic flavors of a gorgeous Vermont landmark right in your home...it's filled with beautiful photos and recipes."
?"Boston Herald"

About the Author

Melissa Pasanen is chief food and restaurant correspondent and writer for "The Burlington Free Press" and a staff writer for Edward Behrs "Art of Eating," Her work has appeared in "USA Today, Salon.com," 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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Product Details

  • Series: Shelburne Farms Books
  • Hardcover: 304 pages
  • Publisher: Avery; First Edition edition (September 20, 2007)
  • Language: English
  • ISBN-10: 067001835X
  • ISBN-13: 978-0670018352
  • Product Dimensions: 8.2 x 1.1 x 9.5 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #1,155,265 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover
I'm a person who loves reading cookbooks as much as cooking from them, and this cookbook fully satisfies both passions. The beautiful layout, intriguing personal profiles, gorgeous photos, and engaging recipes make for great reading. And then the recipes! Although the book celebrates the regional largesse of Vermont, it is by no means restricted to a New England audience (I don't live anywhere near New England). The recipes are a wonderful balance of accessible and unusual, and are definitely written for the home cook -- you'll find plenty of recipes that you want to make for dinner tonight! Some of my favorites include the Maple and Black Pepper Chicken, Salmon with Creamed Mushrooms and Kohlrabi, Cheddar and Herb Biscuits (I'm nibbling on one while writing this), Bacon and Goat Cheese Free-Form tart, Roasted Cauliflower with Golden Raisins and Pine Nuts, Buttermilk Plum Sherbet -- and the Maple Sugar Blondie recipe alone is worth the price of the book!
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Format: Hardcover
This is a beautiful cookbook! The recipes are a great mix of rich and complex to earthy, fresh and simple. There are also wonderful pieces between the recipes on Vermont farmers and artisan food makers and the featured local ingredients which are fun and informative reading. I might add these recipes are certainly not just for the local Vermonter as I'm out in California and easily able to cook the recipes by occasionally using a suggested alternate ingredient. I've made a number of recipes from the book already and can't wait to make more, some will certainly become standards in my house.
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Format: Hardcover
This is a beautiful and delicious tribute to eating locally grown and produced foods. The recipes are clear and tasty---something for every occassion from casual suppers to holiday-worthy desserts. The prose and photographs express a passion for Vermont and for preserving our farms. A great addition to any collection and a wonderful gift idea.
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Format: Hardcover
I bought this for my wife after eating at the Gatsbyesque Shelburne Farms Inn this summer (at which Chef Gencarelli is the head chef) and must say it is fabulous. The recipies are both incredibly delicious and beautiful, as well as approachable; with the emphasis on local ingredients you don't have to order the book from Amazon and then half the ingredients from "obscurefoodstuffs.com" or the like. We have both loved making recipies from it. You will love this book!
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Format: Hardcover
Always on a search for a good apple pie recipe and WOW I found one here. It was fast, easy and delicious. It even looked like the photograph in the book.
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