From world-renowned cheddar cheeses to the delectable dinners turned out by talented chefs, the Green Mountain state is rich in exciting eating. Learn new ways to use maple syrup, re-create that meal you enjoyed at a fancy restaurant, bake tree-ripened local apples into crumbly-sweet desserts, and find out how the farmers growing the tastiest micro-greens like to eat them. It’s all here for your tasting pleasure!

1: Seasonal Vegetables
2: Orchard Fruits and Berries
3: Milk and Cheese from Vermont’s Dairy Farms
4: Beef, Pork, Lamb, and Game
5: Poultry and Game Birds
6: Maple Syrup and Honey
7: Desserts and Other Baked Goods

The sharp tang of cheddar cheese and the earthy sweetness of maple syrup are Vermont's signature flavors. But they're just the tip of the Vermont food pyramid. Dairy farms support cheese production that goes far beyond classic Cheddars. Farmers coax an impressive variety and quantity of produce from land that’s buried under snow for many months of the year. Game animals, rabbits, and traditional livestock thrive on small family farms where the farmers are committed to using sustainable, organic methods.

Taking advantage of this wonderful food are innovative chefs trained to bring out the best in their ingredients, B&B owners who take pride in their robust country breakfasts, and the farmers themselves who love sharing the recipes that make their products shine. Dishing Up Vermont, a collection of recipes from a broad range of cooks dedicated to sustaining and enriching local culinary traditions, celebrates the classic taste of the Green Mountain state with fresh interpretations of everything from blueberry pancakes sweetened with maple syrup to a savory tart made with onions, apples, and Grafton Cheddar.

This insider's view of Vermont cooking is rounded out with profiles of the people and places that make the state’s food scene so exciting. Here are classically trained chefs, home bakers, farmers, winemakers, comfort-food cooks, beekeepers, orchard and sugar-shack owners, craft brewers, and all the other foodies who keep Vermont traditions alive while developing vibrant new flavor combinations that respect the integrity of the raw ingredients.

“…a window into the vibrant and vital network of chefs, farmers, growers, and producers that defines the Vermont Fresh Network. By recording their stories and recipes, Tracey Medeiros pays tribute to the diversity and significance of their contributions to Vermont’s environmental and culinary landscape.” –from the Foreward by Molly Stevens, President Vermont Fresh Network and author of All About Braising

“…a wonderful way to show the creativity of the many great restaurants in the state of Vermont and their commitment to local, sustainable agriculture.” –Anton Vicar, Director, Restaurant Operations, Simon Pearce

Tracey Medeiros is a food writer and recipes have appeared in Bon Appetit, Cooking Light, Eating Well, and Hampton Roads magazines. When she relocated to Vermont several years ago, she immediately became interested in the exciting local food scene. Her interest in the Green Mountain state's farmers and chefs led to the development of Dishing Up Vermont. She lives in Essex Junction, Vermont.

Publisher: Storey Publishing, LLC
Distributor: Barnes and Noble
Publication Date: 04-09-2008
Pages: 288
Measurements: 9.25in X 7.38in X .69in X 1.11lb