Editorial Reviews

Below you will find a sampling of what has been written about Tracey's four cookbooks.  The Vermont Non-GMO Cookbook is a 2018 Readable Feast Cookbook Awards Finalist

GMO cover.jpg

For: The Vermont Non-GMO Cookbook

“At the heart of the Non-GMO Movement are the farmers and purveyors who work tirelessly every day to ensure that our non-GMO food supply is protected for generations to come. The Vermont Non-GMO Cookbook brings their love and commitment right to your plate while inspiring food choices that are best for our communities and our planet.” — Megan Westgate, Executive Director, Non-GMO Project

"This book is a testament to both the struggles and triumphs of the non-GMO movement.  Tracey’s book pays homage to the state of Vermont and how it has reshaped the way we eat.  This book shines a light on the far reaching effects of "knowing what is in your food.” Jerry Greenfield, Co-Founder of Ben & Jerry's

"Tracey Medeiros shines when it comes to cookbooks that highlight recipes which feature healthy, locally grown foods.  With this exciting new book, she is adding to her delicious body of work by spotlighting the benefits of choosing non-GMO food.  Travel with her throughout the state of Vermont to visit the people who are working to make non-GMO products a part of our everyday lives.” - Alisa Gravitz, President, Green America

From The Deerfield Valley News -  September 22, 2017

"...They are exactly what the book’s subtitle says: recipes from hardworking food-raising and cooking professionals.  

Read it for inspiration and for guidance when you’re looking for an excellent meal or interesting trip, and take seriously its support of organic food." -
Laura Stevenson, writer

Read more of this article at:  http://dvalnews.com/view/full_story_obits/27482337/article-Vermont-s-farm-to-fork-food-scene?instance=news_page 

From Edible Green Mountains Magazine - No. 23  2017

"...Ease into cold-weather cooking with smoky lamb Bolognese or grilled beef tenderloin accompanied by rutabaga puree, braised cabbage and horseradish cream.  Multicolored beet hash with potatoes serves as a brilliant-and healthy-centerpiece of Sunday brunch while Brussels sprouts with creamy sriracha dipping sauce will convert even purported sprouts naysayers.  The late-winter cottage pie encourages riffing with whatever ground meat and veggies linger in your winter root cellar.

Medeiros believes that a healthy diet should include organic non-GMO foods, and in all her writings, she encourages her readers to enjoy simple, wholesome meals made with locally grown ingredients.  A storyteller at heart, Medeiros has created enduring profiles of Vermont's pioneering organic farmers, chefs and culinary entrepreneurs.  These inside scoops are as delectable as the recipes themselves!" -Maria Buteux Reade, managing editor

Read more of this article at: http://onlinedigeditions.com/publication/?i=449722&ver=html5&p=18

From Hungry Enough To Eat Six - November 3, 2017

"...I made the vibrant Carrot and Spinach Slaw, a recipe from Mighty Food Farm in Shaftsbury. This farm is just a stone’s throw from my hometown of Bennington, and grows organic fruits and veggies, including heirloom varieties not available in stores. The body of this salad is carrot, spinach, and shallot: crunchy and fresh.

The vinaigrette really seals the deal on this slaw though: a sweet and tangy blend that includes soy sauce, Vermont maple syrup, turmeric, and sesame. I could feel my mouth begin to water as I tossed everything together and the aroma filled my kitchen! The recipe recommends refrigerating the slaw for a few hours before serving, but I confess to devouring my first bowl immediately. It’s a great, bright salad that I think will be particularly refreshing through the bleakest days of winter!" -Nancy Mock, blogger

Read more of this article at:  http://hungryenoughtoeatsix.com/2017/11/the-latest-from-author-tracey-medeiros-the-vermont-non-gmo-cookbook/

From MBR: Wisconsin Bookwatch: December 2017

Compiled by culinary expert Tracey Medeiros, "The Vermont Non-GMO Cookbook" is a compendium of thoroughly 'kitchen cook friendly' recipes that connect us with 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 and 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. Profusely illustrated throughout, the dishes range from: Maple Kale Salad with Toasted Almonds, Parmigiano-Reggiano Cheese, and Rustic Croutons; Apple-Raspberry Pie; and 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; and Old-Fashioned Organic Cream Cheese Cheesecake. In addition to palate pleasing and appetite satisfying recipes, "The Vermont Non-GMO Cookbook" includes informative profiles of a hand-selected group of pioneering organic Vermont farmers, chefs, and non-GMO artisans. A pleasure to browse through and ideal for planning menus with, "The Vermont Non-GMO Cookbook" is an ideal and highly recommended addition to personal, family, and community library Regional Cookbook collections. It should be noted that "The Vermont Non-GMO Cookbook" is also available in a digital book format (Kindle, $16.19).

From edible Boston Magazine - No. 48/Winter  2018

..."The recipes are lovely, fresh and very much a celebration of what grows in Vermont, and the hardworking and committed farmers who deliver earthy, healthy and heritage food to our tables.  In addition to being a comforting cookbook full of new ways to treat traditional foods, it's a great travel guide for anyone who plans to spend time in Vermont looking for great places to eat and shop!" -Louisa Kasdon, editor

Read more of this article at: http://onlinedigeditions.com/publication/?i=455946&ver=html5&p=42

From The Accidental Locavore - December 11, 2017

"...The profiles and directory are there to give anyone a great jumping-off point for a culinary trip through Vermont. Even if you’re just an armchair traveler, you can sit back and thumb through the great photos and read about all the producers Vermont is lucky to have.

If you’re looking for a new cookbook to add to your shelf, or something to gift to friends, The Vermont Non-GMO Cookbook will definitely be a great addition!" -Anne Maxfield, blogger

Read more of this article at:  http://wp.me/p2SJwY-1wl.

From The Times Argus Newspaper - December 16, 2017

"...Tracey Medeiros put out “The Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State” (Skyhorse Publishing). This hardcover book is filled with recipes, cooking tips, and features on farmers and providers, as well as gorgeous photography. The recipes are for everyday cooking (and a few special occasions), and Medeiros is mindful of time, energy and chasing down ingredients. Nothing is overly outrageous, except to the taste buds." -Steven Pappas, editor

Read more of this article at:  https://www.timesargus.com/articles/books-to-remember/

From Northshire Bookstore - Staff Picks 2017

"...Once again Medeiros delivers in her latest cookbook, applauding the state of Vermont, its farmers, food producers, and chefs, all at the heart of the non-GMO movement. Aside from the book's many delectable recipes, it also includes beautiful rustic food photography, a directory of eateries and producers, and profiles of the many Vermont farmers and producers who are committed to the non-GMO mission." -Tracy Davies, events manager

Read more of this article at: https://www.northshire.com/staff-picks-2017-adults-holiday

From The Standard-Times Newspaper - January 24, 2018

"...Medeiros is not trying to force anyone to look at the ugliness of the US agriculture system; she's asking us to look at the beauty of pure foods in their natural state.  By giving us a peek at the afore mentioned growers and purveyors she's allowing us to look at what our agricultural system could be, and what it does look like in much of Vermont...The Vermont Non-GMO Cookbook is a paean to a clean food supply, almost a coffee table book with profiles of interesting places and the people who have chosen to make a difference in how Vermont eats." - Deborah Bullock, contributing writer

Read more of this article at: http://www.southcoasttoday.com/news/20180124/former-southcoast-author-pens-new-non-gmo-cookbook

From Appetite for Books - February 3, 2018

"...Tracey Medeiros steps in with recipes like Smoky Lamb Bolognese, Buckwheat Crackers with Black Walnuts, Spring Breakfast Tacos, and Strawberry Basil Shrub that draw you to the kitchen and the table. But it’s her farmer and producer profiles that will remind you good food comes from people not factories."Claudia Kousoulas, writer

Read more of this article at: 

From The Bridgeport News - February 27, 2018

"...Those taking a gander through its pages will find ideas for serving healthy, delicious meals using recipes that offer alternatives to the foods that most usually eat. Along with these recipes, the reader will be introduced to the contributors through the use of a profile format."  - Keith Loria, writer

Read more of this article at: https://arts.hersamacorn.com/2018/02/26/aldrich-presents-cookbook-author-tracey-medeiros/

From Unwritten Recipes - March 1, 2018

"...So if you're looking for advice and some great recipes for how to eat more responsibly and sustainably, pick up a copy of The Vermont Non-GMO Cookbook and take a trip (virtual or real) to that maple syrup lovin' state. I promise it'll be delicious!" - Felicia Levinson, Unwritten Recipes

Read more of this article at:  http://unwrittenrecipes.com/blog/2018/the-vermont-non-gmo-cookbooks-late-winter-cottage-pie-famous-fridays.

From Junction Magazine - March 9, 2018

"A few of Vermont’s finest ingredients come together in this sweet and simple recipe. MAPLE + DAIRY = MIND-BLOWING DESSERT..." - James Napoli, editor-in-chief

Read more of this article at:  http://junctionmagazine.com/maple-pudding/

From Manhattan Book Review - April 2018

"...Vermont cooks will appreciate and embrace this cookbook, though any home cook will find it a nice addition to the kitchen library. The recipes are good, edited for uniformity, and well written, easy to follow..." - George Erdosh, book reviewer

Read more of this article at: https://manhattanbookreview.com/product/the-vermont-non-gmo-cookbook-125-organic-and-farm-to-fork-recipes-from-the-green-mountain-state/

From Fresh New England - April 17, 2018

"...Tracey Medeiros is the author of The Vermont Non-GMO Cookbook, a beautifully written and photographed book..." 

Read more of this article at: https://freshnewengland.com/vermont-non-gmo-cookbook/

From Tata Harper - May 5, 2018

"...Since clean eating and natural beauty go hand in hand we decided to sit down with Tracey Medeiros, author of our new favorite The Vermont Non-GMO Cookbook, to discuss the importance of eating clean and being green..." - Tata Harper, Tata Harper Skincare

Read more of this article at: https://www.tataharperskincare.com/journal/tracey-medeiros-q-a/

From Annmarie Skin Care - July 3, 2018

"…We're so excited to share this to-die-for recipe from our new cookbook obsession, The Vermont Non-GMO Cookbook by Tracey Medeiros..." - Katie Seybold, creative content coordinator

Read more of this article at: https://www.annmariegianni.com/the-non-gmo-coconut-banana-french-toast-recipe-that-youll-be-obsessed-with/

From Vermont Country Sampler - November 24, 2018

“…The Vermont Non-GMO Cookbook by Tracey Medeiros is not only an excellent cookbook but it is also an excellent guide to small, sustainable farms who participate in farmer’s markets…” - Charles Sutton, editor-in-chief

From The Good Heart Life - December 1, 2018

“…Packed with delicious recipes that can be made with ingredients found at local farmers markets, food coops, or your own garden, this cookbook digs deeper than recipes to include profiles of the people working to grown organic food and make positive change in the food system. In short, it’s a book you’ll want in your kitchen and on the bedside table for reading…” - Kate Spring, blogger

Read more of this article at:

From iRun Magazine - Eats & Drinks: Issue 2, 2019

“…We’ve done the work for you and poured over some of the best cookbooks from top chefs and food writers to give you a taste of what’s inside…” - Anna Lee Boschetto, columnist

Read more of this article at: http://irun.ca/index.php/irun-eats-drinks-issue-2-2019/

From The Happy Hive Homestead - April 23, 2019

“…In short, this book is being added to our list of great cookbooks - not just for homesteaders, but for anyone who wants to make beautiful healthy food and is looking for new ideas…” - Carrie Williams Howe, freelance writer

ct farm table 2.jpg

For: The Connecticut Farm Table Cookbook

From The Kitchen 
November 23, 2015

"What I really love most about this stuffing — and what I think makes it stand out — is the roasted root vegetable mixture. Rutabaga, beet, carrot, onion, garlic, fresh rosemary, and fresh sage are roasted with a little olive oil and honey before going into a buttered baking dish with the rest of the stuffing ingredients.

You've got everything you could possibly want in one dish here — crisp artisan bread cubes; slightly sweet roasted root vegetables; crumbled, browned sausage; creamy goat cheese; and some fresh parsley and lemon zest to really brighten things up." 

Read more of the article at: Add Goat Cheese, Sausage & Roasted Root Vegetables to Your Stuffing http://www.thekitchn.com/add-goat-cheese-sausage-roasted-root-vegetables-to-your-stuffing-this-year-225977via @TheKitchn

From OmNomCT 
May 6, 2015

“Must Own: New Cookbook Draws Recipes from CT’s Farms, Best Chefs and Restaurants” 

Read more of the article at: http://wp.me/p1a5jD-6kr via @OmNomCT

From Yankee Magazine 
May 25, 2015

In their introduction to the book, Medeiros and Colasurdo write, “It’s a beautiful thing to tour one’s own state and discover a thriving green foods scene in every corner, with pick-your-own operations; rustic roadside farm stands and clam shacks; community-centered farmers’ markets in the cities and suburbs; and gorgeous farms, vineyards, and orchards.” (Having grown up in Connecticut, I have fond memories of picking blueberries, apples and peaches at nearby farms…and not-so-fond memories of working tobacco one hot summer before I was old enough to find a cushier job.)

I asked Medeiros what surprised her most while working on the book. She said, “I was pleasantly surprised to learn what a strong support system Connecticut has for the sustainable movement…a truly amazing array of farms and restaurants, many of which so very generously shared their stories and recipes, along with the passions that inspired them. Being from Vermont, I feel honored that these hard-working folks have welcomed me into their wonderful food community.”

Read more of the article at: http://www.yankeemagazine.com/new-england-food-cooking/a-recipe-for-shad-season via @yankeemagazine

From Cooks & Books & Recipes 
June 3, 2015

"For me, The Connecticut Farm Table is a model to which other cookbook/travelogue hybrids should aspire. I still haven’t traveled to Vermont, and now I’m planning to add Connecticut to that road-trip back East. I may or may not get there. In the meantime, as the best travelogues do, The Connecticut Farm Table Cookbook made me feel as if I’d been to Connecticut even though I never left my own reading chair, and perhaps better still, it had me tasting the food from around the state – even though I never left my own kitchen way out West.”

Read more of the article at:  http://goo.gl/6anxEq via @Cooks_Books

From Accidental locavore 
June 8, 2015

"Tracey Medeiros, the author of The Connecticut Farm Table Cookbook, was kind enough to ask the Accidental Locavore to take a look at her new book. Like the previous oneThe Vermont Farm Table Cookbook, it tells the story of local farmers and food purveyors along with 150 of their signature dishes. 
I was curious about the choice of state and asked Tracey why Connecticut? “The Nutmeg State is a hidden gem that has been slipping under the culinary radar for far too long. Hopefully, 
The Connecticut Farm Table Cookbook will serve to shine a light on the state’s farmers and food producers whose dedication to sustainability, and the food community, is making it evident that hard work really does pay off. ”
"Not only do you get a broad cross-section of foods, the recipes vary greatly, from simple, easy-to-toss-together dishes, to ones requiring both time and some kitchen skills. I’ve bookmarked a few, like the raclette potatoes (my kind of dish!) to come back to when the weather is colder and ones like the pork belly stuffed tomatoes, that need to wait a month or two for peak produce." 

Read more of the article at: http://www.accidental-locavore.com/2015/06/connecticut-farm-table-cookbook/

From Leite’s CULINARIA 
June 24, 2015

"What delights me most about The Connecticut Farm Table Cookbook is its splendid localness. I know and have visited a lot of the farms and restaurants featured in the book. What’s that? You don’t live in Connecticut? So you think this book holds nothing for you? Nonsense. Authors Tracey Medeiros and Christy Colasurdo have compiled 150 recipes from the state’s best and most beloved destinations. (These include our go-to farms, Maple Bank Farm and Averill Farm, and, of course, the restaurant Community Table, which we’ve been to more times than we can count.) Flip through the book and you’ll be wooed by fresh corn soup, knocked out by fennel-Parmesan fritters with a buttermilk-bacon dressing, and inspired to move to New England by Nutmegger’s lamb chops with a sauce of garlic, nutmeg, and sumac. And when you do decide to be my neighbor, I’ll bring over a basket of fresh Blackberry River scones."  

Read more of the article at: http://leitesculinaria.com/100273/writings-best-cookbooks-june-2015.html#gqHuqk0PcL2rqf2e.99 

From Venu Magazine 
Spring/Summer 2015

The Connecticut Farm Table Cookbook is more than just a recipe handbook.  It digs deep into Connecticut’s rich agricultural history and food production while engaging in conversations with the Nutmeg state’s farmers, artisans and chefs, telling the story through lively profiles and raw and engaging photos.” 

Read more of the article at: issuu.com/venumagazine/docs/vm__27_spring__stacked_2

From Pen & Fork 
July 7, 2015

“This book makes me want to engage with all of the resources. Go to Connecticut, book in hand, rent a car and explore. But, before you go, you may want get to your local farmers market and then try this layered Heirloom Tomato Pie.”

Read more of the article at: http://penandfork.com/?p=18181

From Hip Foodie Mom 
July 22, 2015
"Some of you might remember me sharing a similar cookbook a couple years ago, The Vermont Farm Table Cookbook. The author, Tracey Medeiros, partnered with chefs, families, farmers and more to put together The Connecticut Farm Table Cookbook. It’s packed with 150 recipes from the area’s top chefs and local farmers. “It’s a window into the world of Connecticut’s farm-to-table movement, brought to life through vivid farmer and chef profiles, local lore, and stunning photographs.
Authors Tracey Medeiros and Christy Colasurdo take you on a culinary journey from the shores of tony Greenwich, to the rolling hills of Litchfield, to the backcountry roads and quaint pastoral hamlets tucked away in the state’s Quiet Corner.”
"I love that this book is dedicated to Connecticut farmers, fishermen, cheese makers, bee keepers, foragers and food producers. These are the people who take great pains and pride in bringing the people of Connecticut fresh, wholesome and local foods. Each page introduces you to a farm, their life, what they do, how they got started and then shares a delicious recipe."

Read more of the article at: http://hipfoodiemom.com/2015/07/22/moroccan-chickpea-and-carrot-salad-a-giveaway/

From Lady Diana’s Pearls 
August 28, 2015 

"The book offers a beautiful layout of amazing recipes from all over Connecticut. Also available is The Connecticut Farm Table Cookbook YouTube Channel where Tracey brings the recipes to life in a friendly and educational way. But you don’t have to live in Connecticut in order to savor some of the amazing recipes featured in the book."  

Read more of the article at: http://ladydianaspearls.com/2015/08/ct-farmtable-cookbook/ via @rmdiana4


For: The Vermont Farm Table Cookbook

From Tata Harper's Blog

November 17, 2015

Harper, Tata. "A Few of My Favorite Things." Web log post. A Few of My Favorite Things - November. Tata Harper Skincare Online, LLC, 

"I've been working on trying to cook a little bit more lately, especially with Thanksgiving right around the corner, and I found this cookbook so inspiring.”  

Read more of the article at: 

From Know Where Your Food Comes From Blog

January 6, 2016

"Perfectly Written Recipes: The Vermont Farm Table Cookbook." Web log post. Knowwhereyourfoodcomesfrom.com, 6 Jan. 2016. Web.

"Beyond being delicious in concept, the recipes are perfectly written. The consistency across recipes from the numerous different kitchens is a credit to Ms. Medeiros’ recipe testers.  I followed each recipe I made exactingly, and the dishes came out perfectly, a rare thing, particularly when multiple recipe authors are involved.   Cooks using this book can cook confidently without the need to modify or interpret the recipes." 

Read more of the article at:  

From The Midwest Book Review
February 2014
The Cookbook Shelf

"In The Vermont Farm Table Cookbook: 150 Home-Grown Recipes from the Green Mountain State, freelance food writer, food stylist, and recipe developer Tracey Medeiros has compiled delicious, nutritious, and “kitchen cook friendly” recipes that celebrate the culinary contributions of Vermont to the rest of America.  The recipes range from Cumin-Roasted Tri-Colored Carrots with Chevre; Pasta with Veal and Pancetta Bolognese; and Tomato Coconut Soup; Beer-Battered Fiddleheads; Amber ale-Braised Highland Beef Chuck Roast; and Maple Pecan Pie.  Profusely illustrated throughout and featuring succinct commentaries on the farms, creameries, farmers’ markets, and food companies of Vermont, The Vermont Farm Table Cookbook: 150 Home-Grown Recipes from the Green Mountain State is as much fun to browse through as it is to create menus with for any dining occasion from daily family meals to special celebratory occasions.  Highly recommended for personal, family, and community library cookbook collections, it should also be noted that The Vermont Farm Table Cookbook: 150 Home-Grown Recipes from the Green Mountain State is available in a Kindle edition as well."

Read more of her article at:

"This book is a love song to the people who do all the hard work to get fantastic fruits, vegetables, cheeses and meats to your table." - Kelly Rossiter, Mother Nature Network

"The name The Vermont Farm Table Cookbook may evoke homey feelings of comfort and togetherness, but passion is what it's all about." - Cheryl Herrick, correspondent for The Burlington Free Press

"If you're a participant in CSA (Community Supported Agriculture), as I am this growing season, The Vermont Farm Table Cookbook by Tracey Medeiros could become your new kitchen bible." - Joanna McQuillan, Food Editor for The Standard-Times Newspaper

"The Vermont Farm Table Cookbook is a find." -- Jan Gardner for The Boston Globe


For: Dishing Up Vermont

Dishing Up Vermont was honored by The National “Best Books” 2009 Awards (USA Book News) as a “Finalist” in the “Cookbooks: Regional” category.  The book was also a 2010 National Indie Excellence Awards’ “Finalist” in the cookbook category.

From The Library Journal 
September 1, 2008
By Christine Bulson, SUNY at Oneonta Lib.
..."A beautiful, inexpensive cookbook; recommended for libraries building a regional collection."
Read more of her article at:

From The Baltimore Sun 
October 1, 2008
BOOKMARK:  Cookbooks celebrate the bounty of the Northeast
AUTUMN in New England
By Kate Shatzkin
..."The most cutting-edge book of the recent New England crop is Dishing Up Vermont (Storey Publishing, 2008, $19.95) by food writer Tracey Medeiros, which showcases the products and recipes of farms, orchards, restaurants and inns in that increasingly food-centric state.  The Vermont Fresh Network, which benefits from a portion of the book's proceeds, was the nation's first statewide farm-to-restaurant program.

As in the trend among local-food cookbooks, 
Dishing Up Vermont offers lots of beautiful photographs, not of the recipes, but of their raw ingredients in natural settings -- stalks of corn, berries on the vine and yes, unsuspecting lambs who may eventually become dinner.

Those raw ingredients are used in inventive ways.
Sometime this fall, you simply must put aside your normal brunch dish for the book's exquisitely decadent Vermont Croque Monsieur.  This version of the traditional French bistro sandwich, contributed by a chef from Cliff House at Stowe Mountain Resort, features cinnamon-raisin bread cooked in egg and slathered with a spread of mascarpone cheese blended with chives and a bit of maple syrup, then piled high with ham, turkey and Gouda and baked.

The book's flourishes are fun, but some of the best food in
Dishing Up Vermont is simple.  With just eight basic ingredients, the Flip-Over Apple Cake is a good example.  Its slightly crunchy yet buttery underbelly serves as a fine foil for its tender, pretty apple topping. Though the book's recipe, contributed by owners of a 114-year-old Vermont orchard, calls for Northern Spy or Rhode Island Greening apples, I found that a combination of Ginger Gold and tasted just fine."
Read more of her article at:

From The Burlington Free Press 
April 22, 2008
By Melissa Pasanen
DISHING UP Vermont Cookbook
..."Dishing Up Vermont brings to life that food community across the state through appetizing dishes like mini frittatas with zucchini, goat cheese, and tomatoes from Does' Leap Farm in East Fairfield, grilled quail salad with maple vinaigrette from The Inn at Weathersfield in Perkinsville, and gingerbread cupcakes with orange-cream cheese frosting from Izabella's Eatery in Bennington.

As Medeiros says, "It puts a face on the farmers and chefs in Vermont who grow, market, prepare, and cook the state's freshest foods."  Not only is it great food, she adds, "but we care about how we grow it."

Read more of her article at:

From The Midwest Book Review 
June 2008
The Cookbook Shelf
..."Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State is a compilation that unquestionably lives up to its title. Food writer and Tracey Medeiros, whose recipes have formerly appeared in "Bon Appetit", "Cooking Light", "Eating Well", and "Hampton Roads", offers easy-to-follow instructions for preparing tasty delights such as "Vermont-Style Hush Puppies", "Grilled Marinated Venison Loin", "Grilled Maple-marinated Portobello Mushrooms", "Butternut Squash Ravioli with Apples and Pears", and much more. Full-color photography and an assortment of Vermont food and eatery anecdotes round out this wonderful culinary tour de force."
Read more of her article at: 

Planet Green 
December 8, 2009
By Kelly Rossiter
Book Review:  Dishing Up Vermont 
A wonderful book on local cuisine and the people behind it
..."This is a really lovely cookbook to look at.  It is full of beautiful colour photos of the Vermont landscape and historical buildings, as well as all types of produce and finished recipes.  Medeiros tells stories about producers and restauranteurs and provides background to a number of the recipes.  Respect for the people who bring the food to your table is apparent on every page.

Of course, the proof of a cook book is in the cooking, and I'm very happy to say that this book is a success in that as well.  I've tried a number of recipes, all of which I would happily make again.  They are clearly written and easy to follow, with the ingredients in bold face to the left and the instructions to the right.  Every time I open this cookbook, I see another recipe that appeals to me.  This would make a wonderful Christmas gift for the cook on your list.  So often we are enticed into buying flashy celebrity books where one or two recipes work, but most are too complicated or just don't really work and it ends up at the back of the bookshelf collecting dust.  I don't think you will have that problem with this book."

Read more of her article at: