Vermont is known for food ingenuity. Long winters are softened by a short but brilliant growing season. Family farms, cheesemakers, and brewers are supported by a population fiercely dedicated to buying from local producers. It's a good place to eat: when your meat, dairy, vegetables, and fruit come from down the road, they taste the way food should.
Vermont is in the middle of a food renaissance. Local food can be found in markets alongside olive oil, fish sauce, hot peppers, and other imported delicacies. For perhaps the first time in Vermont's history, it's possible to eat both locally and globally in the same meal.
The Vermont Home Cookbook brings together over 150 recipes inspired by fresh, local ingredients and the comforts of home - whether home is in the heart of the Green Mountains or Ireland, Eastern Europe, Asia, or the southwestern United States. Bob Titterton seamlessly combines the local and global to prepare the kinds of food we share with loved ones. Using his experience as a chef and teacher, he writes recipes with step-by-step direction and clear explanation.
There's a special alchemy when you cook for family and friends. Bob says, You can bake love into a loaf of bread, and you will learn how in The Vermont Home Cookbook along with Spiced Lamb Shanks, Grilled Basil Chicken with Peach Salsa, Farls, Shashlik, Candied Ginger Ice Cream, and many more dishes that are comforting, both traditional and contemporary, and, above all, taste like home.
Bob Titterton's previous works include North Country Gourmet: A Vermont Chef Cooks at Home, and Julian Scott: Artist of the Civil War and Native America. He lives in an old yellow farmhouse in Elmore, Vermont.
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