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 food photography: Susie Cushner |
Cooking with Shelburne Farms: Food and Stories from Vermont $34.95 hardcover. (10% discount for Shelburne Farms members) A 2007 New York Times "Notable" Cookbook! |
Cooking with Shelburne Farms celebrates food from the land and the people who bring it to us. With more than 100 recipes featuring Vermont ingredients — milk and cheese, maple syrup, early season greens, lamb, mushrooms, game and fish, pork, root cellar vegetables and apples — the dishes deliver everyday favorites like macaroni and cheese and hot milk sponge cake, as well as recipes for entertaining like smoke-grilled leg of lamb with eggplant salad and apple-cranberry brown butter tart. Woven throughout the book, you will also find historical anecdotes about Shelburne Farms and the stories of farmers, cheesemakers, foragers and others who raise and craft our food. |
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| "Shelburne Farms is an amazing place, and the recipes in this book convey its message. They show that no matter where you live... it's possible to cook not only locally, but deliciously." — Alice Waters, founder, Chez Panisse, and sustainable foods advocate |
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| "I love a cookbook that's about place — the landscape, the people, plants, and animals who live there, and that's just what this cookbook offers. Coupled with the beauty of a farm that has inspired its countless visitors, these are the important ingredients that give food body and soul." — Deborah Madison, author of Vegetarian Cooking for Everyone |
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| "Think Chez Panisse east... with the same incredible commitment to getting the taste right, and the same commitment to building the community of farmers and eaters that supports that taste." — Bill McKibben, author of Deep Economy: The Wealth of Communities and the Durable Future |
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| "I've always thought the name Shelburne Farms sells the place short, and now I have proof. Cooking with Shelburne Farms shows Shelburne for what it really is: a community, a classroom, an ecological experiment, a showcase for local artisanship... a delicious recipe for our time ." — Chef Dan Barber, Blue Hill and Blue Hill at Stone Barns |
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| "For more than 35 years, Shelburne Farms has pioneered the re-creation of local food webs that bring farmers, children, education, land restoration, and gustatory delights together in order to change our environment for the better. In a book and in practice, Shelburne Farms shows how sustainability can be an act of joy and love ." — Paul Hawken, author of Blessed Unrest: How the Largest Movement in the World Came into Being and Why No One Saw It Coming |
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©2003 by Shelburne Farms
All Rights Reserved
