the appetizer:

Join a culinary tour in Dishing Up Vermont by Tracey Medeiros, with recipes like Grilled Cavendish Quail; Otter Creek Vermont Lager Stew; and Emu Steaks with Soy Ginger Sauce.

Cookbook Profile

Dishing Up Vermont

by Tracey Medeiros

Dishing Up Vermont
Click to buy Dishing Up Vermont


Vermont is a true four-season state. Hiking, biking, skiing, and camping are just a few of the activities The Green Mountain State is known for, and one more pursuit can be added to the list: eating. A little investigation turns up the delicious fact that Vermont goes way beyond cheese and syrup, and has in fact been christened "the coolest food state in the union" by Saveur magazine.

The publication of Dishing Up Vermont will turn the rest of the country on to what Vermonters already know: their state is a Mecca of fresh produce, farm-raised meats, and imaginative pairings of food and wines to rival their better-known counterparts.

Food writer Tracey Medeiros has compiled 145 recipes showcasing the best of the broad range of Vermont cooks and food producers dedicated to sustaining and enriching local culinary traditions. Included are contributions from B&B owners who take pride in their robust country breakfasts, and the farmers themselves who love sharing the recipes that make their products shine. Dishing Up Vermont also includes profiles of the people and places that make the state's food scene so vibrant. Here are the classically trained chefs, home bakers, farmers, winemakers, comfort food cooks, beekeepers, orchard and sugar-shack owners, craft brewers, winemakers, and all the other foodies who keep Vermont food folklore alive while developing new flavor contributions that respect the integrity of the raw ingredients.

Second only to eating those glorious foods are reading the recipes for local treats such as Hope's Farm Corn and Cheese Chowder, Sweet and Sour Vermont Cheeseburger with Attitude, Roasted Cavendish Quail with Celery Root Puree, or Chocolate Porter Cake. Finding out the origins of each dish and the restaurant or farm that created those flavors is like putting the pieces of an appetizing puzzle together. The lush photography adds to the flavor of Dishing Up Vermont like local hot fudge sauce on some Ben & Jerry's ice cream.

A portion of the proceeds of Dishing Up Vermont will be donated to the Vermont Fresh Network.

About the Author

Tracey Medeiros is a food writer whose articles and recipes have appeared in Bon Appetit, Cooking Light, Eating Well, and Hampton Roads magazines. When she relocated to Vermont several years ago, she immediately became interested in the exciting local food scene. Her interest in the Green Mountain state's farmers and chefs led to the development of Dishing Up Vermont. She lives in Essex Junction, VT.


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Dishing Up Vermont


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This page created October 2008