The Vermont Non-Gmo Cookbook: 125 Organic and Farm-To-Fork Recipes from the Green Mountain State (Hardcover)

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The Vermont Non-Gmo Cookbook: 125 Organic and Farm-To-Fork Recipes from the Green Mountain State Cover Image
$29.99
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Staff Reviews


Once again Medeiros delivers in her latest cookbook, applauding the state of Vermont, its farmers, food producers, and chefs, all at the heart of the non-GMO movement. Aside from the book's many delectable recipes, it also includes beautiful rustic food photography, a directory of eateries and producers, and profiles of the many Vermont farmers and producers who are committed to the non-GMO mission.

— Tracy Davies

Description


The Vermont Non-GMO Cookbook honors the state's mission to connect with its local organic farmlands and the farmers who nurture and care for them. It also serves as a guide for eating organically and non-GMO in Vermont. The book celebrates the region's esteemed organic food producers, farmers, cheesemakers, dairy farmers, and the chefs who partner with them to create delicious, innovative, organic, and non-GMO recipes.

The recipes, which encourage readers to think organic and non-GMO eating first, include:

Avocado, Jalapeno, and Cheddar Cheese Cornbread
Maple Kale Salad with Toasted Almonds, Parmigiano-Reggiano Cheese, and Rustic Croutons
Oven-Roasted Organic Pulled Pork Sandwiches with Spicy Apple Cider Vinegar Slaw
Apple-Raspberry Pie
Roasted Rainbow Potatoes with Herb Pesto
Baked Frittata with Baby Spinach, Roasted Red Peppers, and Quark Cheese
Grilled Beef Tenderloin with Rutabaga Puree, Braised Cabbage, and Horseradish Cream
Old-Fashioned Organic Cream Cheese Cheesecake
Fresh Raspberry Sorbet

In addition to mouthwatering recipes, The Vermont Non-GMO Cookbook will include profiles of a hand-selected group of pioneering organic Vermont farmers, chefs, and non-GMO artisans. It will take you on a culinary journey throughout the Green Mountain State, from Ben & Jerry's homemade ice cream to internationally inspired Kismet Kitchen to the busy Butternut Mountain Farm. Supported by rustic food photography, it will awaken and inspire your palate to the exciting options being offered by Vermont's burgeoning local, organic, and non-GMO food scene.

About the Author


Tracey Medeiros is the author of The Connecticut Farm Table Cookbook, The Vermont Farm Table Cookbook, and Dishing Up Vermont. She writes The Farmhouse Kitchen: A Guide to Eating Local column for Edible Green Mountains magazine and is also a freelance food writer, food stylist, and recipe developer and tester. She is often seen on various television cooking segments preparing one of her favorite recipes while sharing helpful culinary tips with the viewing audience. Tracey travels regionally as a guest speaker and cooking instructor, emphasizing her commitment to the sustainable food movement by using locally produced fresh ingredients to create dishes that are healthy and delicious.
Product Details
ISBN: 9781510722729
ISBN-10: 1510722726
Publisher: Skyhorse Publishing
Publication Date: October 3rd, 2017
Pages: 408
Language: English
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