Vermont Non-GMO Cookbook (eBook)

125 Organic and Farm-to-Fork Recipes from the Green Mountain State

Tracey Medeiros (Autor)

eBook Download: EPUB

2017
408 Seiten
Skyhorse Publishing (Verlag)
978-1-5107-2273-6 (ISBN)

Infos

Much more than a regional cookbook packed with recipes from the area's top organic farmers and chefs.

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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 delicious, innovative, organic, and non-GMO recipes. The recipes, which encourage readers to think organic and non-GMO eating first, include:Avocado, Jalapeo, and Cheddar Cheese CornbreadMaple Kale Salad with Toasted Almonds, Parmigiano-Reggiano Cheese, and Rustic CroutonsOven-Roasted Organic Pulled Pork Sandwiches with Spicy Apple Cider Vinegar SlawApple-Raspberry PieRoasted Rainbow Potatoes with Herb PestoBaked Frittata with Baby Spinach, Roasted Red Peppers, and Quark CheeseGrilled Beef Tenderloin with Rutabaga Puree, Braised Cabbage, and Horseradish CreamOld-Fashioned Organic Cream Cheese CheesecakeFresh Raspberry SorbetIn 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.

Autor

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.

Produkt-Details

• Erscheint lt. Verlag: 3.10.2017
• Zusatzinfo: 125 color photos
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche
• Schlagworte: books on farming • books on New England • books on sustainable living • books on vermont • Comfort food • country cookbook • eating healthy • eating local • farmer’s market • farmer’s market • farm fresh • farm to fork • Farm to Table • fermenting • field to fork • foraging • fresh ingredients • genetically modified • GMO • GMOs • green America • green mountain state • healthy snacks • healty cookbook • lake champlain chocolates • local foods • local foods cookbook • locavore • locavore cookbook • making cheese • natural food cookbook • natural foods • new England cookbook • non-gmo • non-gmo cookbook • northeast organic farming association • organic • organic cookbook • Organic Farming • organic farming association • organic farming practices • organic farms • organic fertilizer • organic food • Pesticides • plant-based • plant strong • Seasonal cooking • seasonal menus • sustainable farming • sustainable home • vegetarian cookbook • Vermont cookbook • Vermont farm to table • Vermont wineries • Whole Foods
• ISBN-10: 1-5107-2273-4 / 1510722734
• ISBN-13: 978-1-5107-2273-6 / 9781510722736