The Champlain Valley Book of Recipes PDF Download
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Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 320
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 320
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Book Description
Author: Mrs. C. N. North
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 105
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 185
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Book Description
Author: Kimberly Lamay Licursi and Celine Racine Paquette, Foreword by
Publisher: Arcadia Publishing
ISBN: 1467127868
Category : Cooking
Languages : en
Pages : 128
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Book Description
Read the story of French Canadian migration into the Vermont and New York with photographs of their vibrant heritage. French Canadian migration into the Champlain Valley in Vermont and New York from the 1850s onward changed the landscape of the Northeast in significant and often subtle ways. As a substantial part of the labor force, Franco-Americans harvested the lumber and mined the stone that built the North Country of both states. They built elaborately appointed churches that served as cornerstones of their communities and a testament to their deep religious faith. They were professionals who ran businesses on the main streets of the bucolic villages and towns around Lake Champlain, as well as farmers and mill workers who eked out a life toiling in the dirt and in textile factories. They formed innumerable fraternal organizations and societies like the Union St. Jean Baptiste and the Champlain Chevaliers to preserve their culture and religion, often in the face of discrimination. The photographs in this volume document their vibrant heritage.
Author: Tracey Medeiros
Publisher: The Countryman Press
ISBN: 158157732X
Category : Cooking
Languages : en
Pages : 256
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Book Description
For farm-to-table cooking and dining like you've never seen it, Vermont is the place. Small, independent farms are the lifeblood of Vermont’s agriculture, from the sweetcorn grower to the dairy goat farmer to the cheesemaker whose locally sourced goat milk chevre becomes the heart of a new dish by a chef in Montpelier. While this farm-to-table cycle may be a phenomenon just hitting its stride in the United States, it has long been away of life in Vermont, part of the ethos that Vermonters use to define themselves. As such, Vermont exemplifies a standard of small-scale, community-minded, unadulterated agriculture that has become a national model. When Tracey Medeiros wrote Dishing Up Vermont in 2008, she wanted to showcase the chefs and restaurateurs who were dazzling taste buds with their fresh, whole-food creations. With The Vermont Farm Table Cookbook, Medeiros has traversed the Green Mountain State once again, in search of not only those celebrated chefs but the hard-working farmers who provide them with their fresh and wholesome ingredients as well. Collecting their stories and some 125 of their delicious, rustic-yet-refined, Vermont inspired recipes, Medeiros presents an irresistible gastronomic portrait of this singular state. Classics like Vermont Cheddar Soup and exciting innovations like Ramp Dumplings or Raisin Hell Pie will send you racing to your local farmers’ market in search of the ingredients. And with dishes that shout “only in Vermont,”like Wood-Fired Blueberry Pizza or Beer-Battered Fiddleheads, no matter where you are you’ll want to transform your tried-and-true menus into fresh and flavorful Vermont farm table suppers. Tracey Medeiros is a freelance food writer, food stylist, and recipe developer and tester. She writes a weekly food column for the Essex Reporter and the Colchester Sun and writes the Edible Farm column for Edible Green Mountains Magazine. Medeiros is also the author of Dishing Up Vermont. She lives in Essex Junction, VT.
Author: Tracey Medeiros
Publisher: Simon and Schuster
ISBN: 1510722734
Category : Cooking
Languages : en
Pages : 838
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Book Description
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.
Author: George C. Cook
Publisher:
ISBN:
Category :
Languages : en
Pages : 102
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Book Description
Author: Carole White
Publisher: Xlibris Corporation
ISBN: 9781479708611
Category :
Languages : en
Pages : 100
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Book Description
This is a wonderful, funny family memoir cookbook. It was developed from the author’s desire to preserve the family recipes and to showcase wonderful recipes, as well as fabulous stories of life growing up in Vermont. The author also describes many humorous errors she has made during cooking and has interesting and easy methods to prevent future failures like she has had! There are a total of thirty-five recipes, including nineteen desserts and ten main dishes. There is a full chapter on just the Christmas and Thanksgiving dinner, including all parts of this meal and a special recipe for kids to make and to keep them busy and out of mischief. Each recipe includes detailed steps to make it, with helpful hints included and a complete list of utensils and ingredients, making this the perfect book for the beginning cook.
Author:
Publisher:
ISBN:
Category : Community cookbooks
Languages : en
Pages : 120
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Book Description
Author: Judith Jones
Publisher: UPNE
ISBN: 9781584651314
Category : Cooking
Languages : en
Pages : 692
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Book Description
Two noted experts bring a light, contemporary touch to the traditions of New England cookery including cobblers, chowders and Rhode Island johnnycakes. This is the most complete book written about the food and recipes of six northeastern states and also includes many non-Yankee cuisines that have expanded the traditional repertoire. 917 recipes. 109 illustrations.
