The Vermont Non-GMO Cookbook
125 Organic and Farm-to-Fork Recipes from the Green Mountain State
Nonfiction, Food & Drink, Professional, Healthy Cooking, Natural Foods
| Author: | Tracey Medeiros | ISBN: | 9781510722736 |
| Publisher: | Skyhorse | Publication: | October 3, 2017 |
| Imprint: | Skyhorse | Language: | English |
| Author: | Tracey Medeiros |
| ISBN: | 9781510722736 |
| Publisher: | Skyhorse |
| Publication: | October 3, 2017 |
| Imprint: | Skyhorse |
| Language: | English |
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 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.
