Food and Cooking,Vermont Style

It isn't often that you find a cookbook or other collection of recipes that's also just a real good read. Dishing Up Vermont is one of these rare finds. Written with care and love by Tracey Medeiros with perfectly composed photographs by Scott Dorrance, (and published by Storey Publishing) Dishing Up Vermont is a delicious slice of Vermont's best.

The framework of the book is the Vermont Fresh Network, a catalyst that connects a network of Vermont farmers, producers and growers with chefs and the result is that local agriculture finds support and restaurants and food retailers find the absolute finest produce and other ingredients,  locally grown and raised.
  The book is well organized with several indexes so the reader can find a particular restaurant or food establishment, grower or recipe.

Some of the very tempting recipes include --Vermont Asparagus with Parmesan Pepper Crumbs, Creamy Vermont Winter Pumpkin Soup, Curried Carrot and Sweet Potato Soup, Maple Nut Muffins, Cranberry Apple Crisp, even Grilled Cavendish Quail, and Emu Steaks with Soy Ginger Sauce.

It is a joy to just flip through and read the book and take in the photographs, even if you only think about making the Smoked Salmon, Goat Cheese, Apple, and Watercress Salad with Honey Vinaigrette.

http://www.storey.com/