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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, Jalapeño, 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, Jalapeño, 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.

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

  1. 4 out of 5

    Kelley

    The Vermont Non-GMO Cookbook is an absolute delicious and healthy addition to my meal prep life for family and friends. From its earthy main meal dishes like the sweet comfort food magic of Rustic Chicken Pot Pie, to my recent light fare Friday night soirée serving Fresh Pico de Gallo with my fav tortilla chips, Sweet and Savory Kale Salad with Apple Cider Vinaigrette, which were all made refreshingly perfect with an icy glass of the non-GMO Maple Grapefruit Margarita. Sweeten the rim with maple The Vermont Non-GMO Cookbook is an absolute delicious and healthy addition to my meal prep life for family and friends. From its earthy main meal dishes like the sweet comfort food magic of Rustic Chicken Pot Pie, to my recent light fare Friday night soirée serving Fresh Pico de Gallo with my fav tortilla chips, Sweet and Savory Kale Salad with Apple Cider Vinaigrette, which were all made refreshingly perfect with an icy glass of the non-GMO Maple Grapefruit Margarita. Sweeten the rim with maple sugar and you are CHEERS to go!

  2. 5 out of 5

    SM

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

  3. 5 out of 5

    Brenda Garcia

  4. 4 out of 5

    Peter

  5. 5 out of 5

    Brenda

  6. 4 out of 5

    Sandra

  7. 5 out of 5

    Michelle

  8. 5 out of 5

    Megan

  9. 5 out of 5

    Becky Purvis

  10. 4 out of 5

    Nancy

  11. 4 out of 5

    M. Jones

  12. 5 out of 5

    Angela Burke

  13. 5 out of 5

    Mary

  14. 4 out of 5

    Mariam Durrani

  15. 4 out of 5

    Mimi

  16. 4 out of 5

    Brenda H

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