The Vermont Non-GMO Cookbook
125 Organic and Farm-to-Fork Recipes from the Green Mountain State
Tracey Medeiros
- 408 Pages
- October 3, 2017
- ISBN: 9781510722729
- Imprint: Skyhorse Publishing
- Trim Size: 7.5in x 9.5in x 0in
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, 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.
The recipes, which encourage readers to think organic and non-GMO eating first, include:
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.
Authors
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.
Reviews
"At the heart of the non-GMO movement are the farmers and purveyors who work tirelessly every day to ensure that our non-GMO food supply is protected for generations to come. The Vermont Non-GMO Cookbook brings their love and commitment right to your plate while inspiring food choices that are best for our communities and our planet." —Megan Westgate, executive director, Non-GMO Project
"In addition to palate pleasing and appetite satisfying recipes, The Vermont Non-GMO Cookbook includes informative profiles of a hand-selected group of pioneering organic Vermont farmers, chefs, and non-GMO artisans. A pleasure to browse through and ideal for planning menus with, The Vermont Non-GMO Cookbook is an ideal and highly recommended addition to personal, family, and community library Regional Cookbook collections." —Midwest Book Review
"This book is a testament to both the struggles and triumphs of the non-GMO movement. Tracey's book pays homage to the state of Vermont and how it has reshaped the way we eat. This book shines a light on the far-reaching effects of knowing what is in your food." —Jerry Greenfield, cofounder, Ben & Jerry's
"Tracey Medeiros shines when it comes to cookbooks that highlight recipes that feature healthy, locally grown foods. With this exciting new book, she is adding to her delicious body of work by spotlighting the benefits of choosing non-GMO food. Travel with her throughout the state of Vermont to visit the people who are working to make non-GMO products a part of our everyday lives." —Alis Gravitz, president of Green America
"In addition to palate pleasing and appetite satisfying recipes, The Vermont Non-GMO Cookbook includes informative profiles of a hand-selected group of pioneering organic Vermont farmers, chefs, and non-GMO artisans. A pleasure to browse through and ideal for planning menus with, The Vermont Non-GMO Cookbook is an ideal and highly recommended addition to personal, family, and community library Regional Cookbook collections." —Midwest Book Review
"This book is a testament to both the struggles and triumphs of the non-GMO movement. Tracey's book pays homage to the state of Vermont and how it has reshaped the way we eat. This book shines a light on the far-reaching effects of knowing what is in your food." —Jerry Greenfield, cofounder, Ben & Jerry's
"Tracey Medeiros shines when it comes to cookbooks that highlight recipes that feature healthy, locally grown foods. With this exciting new book, she is adding to her delicious body of work by spotlighting the benefits of choosing non-GMO food. Travel with her throughout the state of Vermont to visit the people who are working to make non-GMO products a part of our everyday lives." —Alis Gravitz, president of Green America
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