A Review of: “The Vermont Farm To Table Cookbook”
Do you enjoy cooking with fresh, seasonal ingredients? “The Vermont Farm To Table Cookbook“ has over 50 fresh and local recipes for every season. However, let's dive into the cookbook review, as I believe the appeal of these recipes can be translated to anyone who loves to cook with fresh ingredients. This cookbook was gifted to me by the publisher for the purpose of an honest review.
“The Vermont Farm To Table” Review
What's Inside“The Vermont Farm To Table Cookbook”
Overview of the Cookbook“The Vermont Farm To Table Cookbook”
The cookbook is 195 pages long. Written by Nora Rice and Jenna Rice. Both grew up in Vermont. Nora attended culinary school in England. Then returned to their roots in Vermont. Nora's sister Jenna is a home gardener and homesteader (and photographer). And has been fascinated with farm-to-table cuisine. She found great joy in bringing her passions as a photographer and hobbies to create a cookbook with her sister, which will help like-minded people who want to create delicious meals.
The cookbook covers growing, foraging, and responsibly sourced meats…Then dives straight into the seasonal recipes with beautiful photography and easy-to-follow directions.
Overview of the Chapters for“The Vermont Farm To Table Cookbook”
- Preface
- Welcome To Vermont
- Growing Pantry Staples
- Responsible Foraging
- Shopping for Local Ingredients
- The Recipes
Spring
Summer
Fall
Winter - Substitution Guide
- Index
Overview of the Recipes in the Cookbook
These seasonal recipes are just a sampling of the delicious meals, side dishes, and desserts you can make from this cookbook.
- Starting with 15 spring recipes in the cookbook. My favorites are the Herbed Ricotta Stuffed Chicken, Herb Butter Basted Steak, and Parsnips and Sweet Potato Fries. In addition to a few breakfast, brunch recipes.
- There are 15 summer recipes in the cookbook. Covering recipes like Tangy Herb and Yogurt Chicken, High Summer Steak Kabobs, Garlic and Herb Caprese Salad, and Grilled Peaches with Blackberry Mousse.
- The 15 Fall recipes include Apple and Brie Stuffed Chicken, Maple Bourbon Glazed Pork Chops, Butternut Squash and Sage Gratin, and Pumpkin Pie Jars.
- Oh, Winter: 15 winter recipes, Red Wine Braised Short Ribs, Roasted Roots and Sausage, Beer Cheddar Soup, and Vermont-Styled Baked Beans.
Our Thoughts on the Cookbook
This is just a small sampling of the recipes in the seasonal recipe guide within the cookbook. The cookbook has beautiful photography. Approachable recipes with fresh ingredients and herbs, and easy directions. With 60 recipes using only readily available local ingredients, and weaving in the flavors of Vermont. Any cook will enjoy using and adapting the recipes. You don't have to be a gardener or go foraging. Just shop at your local farmers' markets and grocery stores to pick up the seasonal ingredients to make the recipes (no matter what region you live in).
There is a nice mix of recipes using vegetables and meats. And for each season, a dessert recipe too. To me, the best recipes, when cooked, use fresh, seasonal ingredients and herbs. There are plenty of recipes like that in this cookbook. I can't wait to try and follow up to share what I've cooked from this beautiful cookbook. I'm excited to try all the seasonal recipes! And I think you will be too.
Happy Cooking! Have you tried any new cookbooks lately?
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I received this cookbook compliments of Penguin Random House LLC and Hatherleigh Press, LTD. All opinions are my own.
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