A New York Times Notable cookbook of 2007
A long-awaited cookbook from the beloved Shelburne Farms

For the growing number of people who want to feel a stronger connection to their food, Shelburne Farms has become an inspiration. Each year, visitors flock to Shelburne Farms for its educational programs and delicious food made from sustainable ingredients as well as for its incredible landscape. Now, readers everywhere can experience the spirit, wonderful flavors, and authentic cooking inspired by this very special place.

Cooking with Shelburne Farms is a celebration of food from the land. With one hundred recipes featuring ten basic Vermont ingredients—milk and cheese, maple syrup, early season greens, lamb, mushrooms, game, fish, pork, root cellar vegetables, and apples—the dishes deliver rustic flavors with a fresh, comfortable, country-style cooking approach. There are recipes for low-fuss weeknight dinners, such as maple-black pepper roast chicken as well as dishes that will impress guests, such as roast duck legs with sour cherry sauce. With classics like hash, shepherd’s pie, and tomato soup, and New England desserts like hot milk sponge cake and maple syrup pie, Cooking with Shelburne Farms brings a new twist to traditional favorites and pairs native ingredients with newer world flavors.

In addition to the mouthwatering recipes, this book brings to life the succulent scenery and beauty of a working farm. From the smoky scent of a steaming sugarhouse to the treasure hunt for the first wild green shoots or prized mushrooms of the season, Cooking with Shelburne Farms will encourage readers to think about the origins of their food and to treasure the land and people who have brought it to them. It is a feast for all the senses.

"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

“Shelburne Farms is an amazing place, and the recipes in this book convey its message.  They show that no matter where you live … it’s 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. You’ll love these recipes.”
—Bill McKibben, author of Deep Economy: The Wealth of Communities and the Durable Future

“I’ve 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, a showcase 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 cookbook offers.  Coupled with the beauty of a farm that has inspired its countless visitors, these are the important ingredients 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 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

Melissa Pasanen is chief food and restaurant correspondent and writer for The Burlington Free Press and a staff writer for Edward Behr’s 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.

Imprint: Studio
Distributor: Penguin Group USA, Inc
Publication Date: 09-20-2007
Pages: 304
Measurements: 9.32in X 8.14in X 1.13in X 1.96lb