The Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State

The Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State

The Vermont Non-GMO Cookbook praises the state's crucial associate with its neighborhood natural farmlands and the ranchers who support and care for them. It likewise fills in as a guide for eating naturally and non-GMO in Vermont. The book praises the locale's regarded natural food makers, ranchers, cheesemakers, dairy ranchers, and the culinary experts who collaborate with them to make heavenly, creative, natural, and non-GMO plans.

The plans, which urge perusers to think natural and non-GMO eating first, include:
Avocado, Jalapeño, and Cheddar Cheese Cornbread
Maple Kale Salad with Toasted Almonds, Parmigiano-Reggiano Cheese, and Rustic Croutons
Broiler Roasted Organic Pulled Pork Sandwiches with Spicy Apple Cider Vinegar Slaw
Apple-Raspberry Pie
Simmered Rainbow Potatoes with Herb Pesto
Heated Frittata with Baby Spinach, Roasted Red Peppers, and Quark Cheese
Barbecued Beef Tenderloin with Rutabaga Puree, Braised Cabbage, and Horseradish Cream
Antiquated Organic Cream Cheese Cheesecake
New Raspberry Sorbet

Notwithstanding delectable plans, The Vermont Non-GMO Cookbook will incorporate profiles of a hand-chose gathering of spearheading natural Vermont ranchers, culinary specialists, and non-GMO craftsmans. It will take you on a culinary excursion all through the Green Mountain State, from Ben and Jerry's natively constructed frozen yogurt to globally roused Kismet Kitchen to the bustling Butternut Mountain Farm. Bolstered by provincial food photography, it will stir and rouse your sense of taste to the energizing alternatives being offered by Vermont's thriving nearby, natural, and non-GMO food scene

About the Author
Tracey Medeiros is the author of The Vermont Non-GMO Cookbook, The Connecticut Farm Table Cookbook, The Vermont Farm Table Cookbook, and Dishing Up Vermont. The Vermont Non-GMO Cookbook is a 2018 Readable Feast Cookbook Awards Finalist. 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.

I loved the book's format! The profiles of the book's farms and restaurants were so interesting and informative. They gave the reader an introduction to the folks who work so hard each day to bring their communities healthy food products that are free of genetically modified ingredients. Recipes for every occasion. The Salted Caramel Dark Sipping Chocolate was outstanding!-Robert

OMG organic and non-gmo all in one cookbook, I’m in farm-to-fork heaven! I made the award-winning Old-Fashioned Organic Cheesecake (pg. 325) for a dinner party and the silky cheese texture and organic cane sugar sweetness paired with the assorted fresh berries was the talk of the night! Next up, baking Oatmeal Raisin Cookies for snacking and school lunchboxes - so healthy and easy to make, may even freeze some to have on hand, they are so delicious!-KT 

Love this cookbook! It’s so important to know where your food comes from and to support local farms. The photographs and stories add to the enjoyment of the recipes. -Jwhitt 

Download Ebook The Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State | 36 Mb | Pages 410 | EPUB | 2017

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