Paperback; Published 7/1/2001; 400 Pages; ISBN 9781557883605
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The Green Mountain state is known for its down-home hospitality and its wholesome food. From pumpkins to parsnips, honey to ham, Vermont cooking is renowned for using fresh from the field ingredients and a quirky, individualist spirit. This collection of classic and contemporary country dishes includes some of the finest offerings from the Vermont kitchen. Lively, informative essays introduce readers to the bounty of Vermont as the provide and intimate context for the more than 200 recipes including:
Shepherd's Cheese and Sugar Snap Pea Salad - Vermont Pierogis with Farmers Cheese, Apples and Prunes - Sauteed Chicken with Parsnips, Oranges and Cranberries - Grilled Pattypan Squash - Mom's German Potato Salad with Smoked Bacon - Blueberry Bounce - Raspberry Peach Cobbler
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