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The Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State
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,
The recipes, which encourage readers to think organic and non-GMO eating first,
- GenresCookbooks
410 pages, Kindle Edition
First published October 3, 2017
8 people are currently reading
391 people want to read
About the author
Tracey Medeiros
8 books45 followersTracey Medeiros is a food writer, recipe developer and tester. She is an author of six cookbooks including The Art of Cooking with Cannabis (Skyhorse Publishing, May 2021) and The Vermont Farm Table Cookbook: Homegrown Recipes from the Green Mountain State; 10th anniversary edition (The Countryman Press, June 2023). Medeiros is an avid proponent of the farm-to-table movement. She travels as a guest speaker and cooking instructor, emphasizing her commitment to the sustainable food movement. She resides in northern Vermont with her family.
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Displaying 1 - 4 of 4 reviews
May 21, 2019
Disclosure: I did receive a complimentary copy of the book from the author to review.
When I received an email from Tracey Medeiros, asking if I might be interested in reviewing her cookbook, I agreed immediately. I am always interested in any inspiration for farm-to-fork recipes. And, truth be told, I don't know much about Vermont. So, I was excited to see what sorts of produce would be featured.
Medeiros writes in her introduction that the book "takes you on a culinary journey through the tiny villages, quaint towns, and bustling cities of our Green Mountain State to meet the people that have helped make this book a reality. ...[The] message rings forth loud and clear, 'To ensure good health, you must know where your food comes from and how it is grown. Know what is in your food!'" (pp. xxi-xxii).
The Vermont Non-GMO Cookbook is so much more than a cookbook; it shines the spotlight on the area's food producers and purveyors and the chefs who partner with them to create delicious, innovative recipes. It also includes details about seasonal produce such as heirloom tomatoes. She shares, "Don't be deterred by a tomato with cracked skin as long as your choice is not leaking juice it is perfectly fine and just as tasty as its unblemished partners. Choose tomatoes that feel heavy for their size. Take a whiff; a ripe heirloom should give off an earthy odor..." (pg. 73).
Medeiros also educates readers on the reasons to choose organic and non-GMO. I've been on that soapbox for years, so it was a treat to read someone else's take on it.
When I received an email from Tracey Medeiros, asking if I might be interested in reviewing her cookbook, I agreed immediately. I am always interested in any inspiration for farm-to-fork recipes. And, truth be told, I don't know much about Vermont. So, I was excited to see what sorts of produce would be featured.
Medeiros writes in her introduction that the book "takes you on a culinary journey through the tiny villages, quaint towns, and bustling cities of our Green Mountain State to meet the people that have helped make this book a reality. ...[The] message rings forth loud and clear, 'To ensure good health, you must know where your food comes from and how it is grown. Know what is in your food!'" (pp. xxi-xxii).
The Vermont Non-GMO Cookbook is so much more than a cookbook; it shines the spotlight on the area's food producers and purveyors and the chefs who partner with them to create delicious, innovative recipes. It also includes details about seasonal produce such as heirloom tomatoes. She shares, "Don't be deterred by a tomato with cracked skin as long as your choice is not leaking juice it is perfectly fine and just as tasty as its unblemished partners. Choose tomatoes that feel heavy for their size. Take a whiff; a ripe heirloom should give off an earthy odor..." (pg. 73).
Medeiros also educates readers on the reasons to choose organic and non-GMO. I've been on that soapbox for years, so it was a treat to read someone else's take on it.
April 15, 2019
Beautiful cookbook! Delicious recipes! Interesting profiles! I highly recommend this cookbook!
April 5, 2019
The Vermont Non-GMO Cookbook is an absolute delicious and healthy addition to my meal prep life for family and friends. From its earthy main meal dishes like the sweet comfort food magic of Rustic Chicken Pot Pie, to my recent light fare Friday night soirée serving Fresh Pico de Gallo with my fav tortilla chips, Sweet and Savory Kale Salad with Apple Cider Vinaigrette, which were all made refreshingly perfect with an icy glass of the non-GMO Maple Grapefruit Margarita. Sweeten the rim with maple sugar and you are CHEERS to go!
April 15, 2019
Beautiful cookbook! Delicious recipes! Interesting profiles! I highly recommend this cookbook!
Displaying 1 - 4 of 4 reviews