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The Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State

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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 delic 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.


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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 delic 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.

36 review for The Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State

  1. 5 out of 5

    Camilla

    Disclosure: I did receive a complimentary copy of the book from the author to review. When I received an email from Tracey Medeiros, asking if I might be interested in reviewing her cookbook, I agreed immediately. I am always interested in any inspiration for farm-to-fork recipes. And, truth be told, I don't know much about Vermont. So, I was excited to see what sorts of produce would be featured. Medeiros writes in her introduction that the book "takes you on a culinary journey through the tiny Disclosure: I did receive a complimentary copy of the book from the author to review. When I received an email from Tracey Medeiros, asking if I might be interested in reviewing her cookbook, I agreed immediately. I am always interested in any inspiration for farm-to-fork recipes. And, truth be told, I don't know much about Vermont. So, I was excited to see what sorts of produce would be featured. Medeiros writes in her introduction that the book "takes you on a culinary journey through the tiny villages, quaint towns, and bustling cities of our Green Mountain State to meet the people that have helped make this book a reality. ...[The] message rings forth loud and clear, 'To ensure good health, you must know where your food comes from and how it is grown. Know what is in your food!'" (pp. xxi-xxii). The Vermont Non-GMO Cookbook is so much more than a cookbook; it shines the spotlight on the area's food producers and purveyors and the chefs who partner with them to create delicious, innovative recipes. It also includes details about seasonal produce such as heirloom tomatoes. She shares, "Don't be deterred by a tomato with cracked skin as long as your choice is not leaking juice it is perfectly fine and just as tasty as its unblemished partners. Choose tomatoes that feel heavy for their size. Take a whiff; a ripe heirloom should give off an earthy odor..." (pg. 73). Medeiros also educates readers on the reasons to choose organic and non-GMO. I've been on that soapbox for years, so it was a treat to read someone else's take on it.

  2. 5 out of 5

    SM

    Beautiful cookbook! Delicious recipes! Interesting profiles! I highly recommend this cookbook!

  3. 4 out of 5

    Peter

  4. 4 out of 5

    Lizzy G

  5. 5 out of 5

    Kelley

  6. 4 out of 5

    Andrea Labonte

  7. 4 out of 5

    Megan

  8. 4 out of 5

    Jeanne Grace

  9. 5 out of 5

    Frederick Rotzien

  10. 4 out of 5

    Micielle

  11. 4 out of 5

    Melly Mel

  12. 4 out of 5

    Brittany Yogerst

  13. 5 out of 5

    F

  14. 4 out of 5

    Charissa Rate

  15. 4 out of 5

    Donna

  16. 4 out of 5

    Teresa

  17. 5 out of 5

    Mona Dempsey

  18. 5 out of 5

    Kevin Buxton

  19. 5 out of 5

    Natalie

  20. 5 out of 5

    Terry Pearson

  21. 5 out of 5

    Mark

  22. 5 out of 5

    Kayla McElligott

  23. 4 out of 5

    Wanda C

  24. 4 out of 5

    Ronda Sizemore

  25. 5 out of 5

    Debbie

  26. 4 out of 5

    Sally

  27. 5 out of 5

    Donna Smith

  28. 4 out of 5

    Rhiannon

  29. 4 out of 5

    Joni Mitchell

  30. 5 out of 5

    Joan

  31. 4 out of 5

    Mihaela Day

  32. 4 out of 5

    Stacia Chappell

  33. 5 out of 5

    Joy Adams

  34. 4 out of 5

    Valerie Bradley

  35. 5 out of 5

    William J.

  36. 4 out of 5

    Cheryl Bradley

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