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Presenting the 2023 Reader Views Literary Awards Winners
Readerviews.com / March 2023
The Reader Views Literary Awards program helps level the playing field for self-published authors, recognizing the most creative and exciting new books in the industry. Our awards program is recognized industry-wide as a top awards program for independent authors.
COOKING, CRAFTS & HOBBIES, HOW-TO
Bronze Award: The Vermont Farm Table Cookbook, Tracey Medeiros, Countryman Press (2023)
This Corn Serving Platter Is the Perfect Gift for a Summer Host
The New York Times / Aug 7, 2023
By Florence Fabricant
A special feast at Kebaya, an update for the Vermont Farm Table Cookbook, and more food news
The first edition of “The Vermont Farm Table Cookbook,” with recipes and stories from farms, restaurants, dairies, markets and other establishments, was published 10 years ago. Now the book has been revised and updated to reflect “how their businesses and farming ventures have, in some cases, been refashioned to meet the changing times,” as explained in the introduction. Seasonality is front and center with alluring dishes like fresh corn quiche, pasta with goat cheese and roasted tomatoes, fall root vegetable salad, farmhouse Cheddar poutine with scallions, and sea scallops with smoked bacon and maple cream. Only one of Vermont’s wineries, now numbering more than a dozen and increasing in response to climate change, were included, though many distilleries, another growing industry, are highlighted.
Food For Thought with Kat | Dining with Tracey Medeiros
Brattleboro Reformer / July 18, 2023
By Katharine A. Jameson
On the first sunny morning we’ve had in a while, I sit down to chat with cookbook author Tracey Medeiros, who has just released the 10th-year anniversary revision of her publication, “The Vermont Farm Table Cookbook.”
We begin our conversation as I imagine we all are these days: discussing local implications of the recent flooding. Tracey says, “If any state can pull through this, it’s Vermont. We can set an example and plant that seed of the importance of humanity, the importance of community, being (together) as one. When one farmer suffers, the entire state suffers.”
Vermont cookbook author to visit Quechee General Store
Vermont Standard / June 29, 2023
By Tom Ayres
“I’ve dedicated my life to writing about food. How can I not support and love these folks who supply me with the ingredients needed to enable me to do what I do? —Author Tracey Medeiros
Celebrated Vermont food writer, author, and cooking instructor Tracey Medeiros has just published a new, 10th-anniversary edition of her critically acclaimed work, “The Vermont Farm Table Cookbook.” Medeiros is amidst a book and cooking demonstration tour that will bring her to the Quechee General Store this Saturday July 1, from 1-4 p.m. The event is free and open to the public and will feature Medeiros for a book-signing and salad-making demo based on one of the more than 120 recipes she has collected from Vermont restauranteurs, food producers, and farmers over the course of the past several years.
Being a Cookbook Author: Evolving as a Cookbook Writer with Tracey Medeiros
Cookbook Love Podcast / June 22, 2023
By Green Apron Company and Maggie Green
Hello, and welcome to another episode of the podcast. Today on the podcast, I have an interview with Tracey Medeiros. Tracey is a food writer, recipe developer, and tester. She is the author of six cookbooks, including her latest book, The Vermont Farm Table Cookbook: 10th Anniversary Edition. 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. On today’s show, we talk about Tracey’s evolution as a cookbook author, selecting farmers, chefs, and producers for contributions to her book, and how her cookbook work has shaped her as a resident of the Green Mountains and a cook.
New cookbook edition highlights Vermont's farm-to-table tradition
NPR-Vermont Edition / June 15, 2023
By Mikaela Lefrak, Tedra Meyer
Vermont’s farms and gardens are green with life — ready to fill our kitchens with fruits and veggies. This hour, we'll explore some delicious recipes from the state's farms, dairies and restaurants that are included in a newly released cookbook.
Our guest: Tracey Medeiros, author of The Vermont Farm Table Cookbook: Homegrown Recipes from the Green Mountain State
Delicious Homegrown Love
Vermont Magazine / Summer 2023
Story by Megan Demarest • Photography by Craig Light
In celebration of the Vermont Farm Table Cookbook’s 10th anniversary, a new edition of the now classic cookbook by Tracey Medeiros is out this summer and it’s just as community-driven and scrumptious as the first.
When Vermonters hear stories of visitors falling in love with their state, they are not surprised in the least. For some, it’s the mountains during ski season or the leaf-peeping in the Fall that capture their hearts. For others, it’s the art and culture bursting at the seams or the genuinely friendly people. For many, it’s all of that and then some. While Tracey Medeiros falls into the latter group, her deep love of Vermont began, in part, with food.
Six O'Clock Solution: Vermont cheddar soup you can take to the bank
Montreal Gazette / May 30, 2023
By Julie Armstrong • Special to Montreal Gazette
Good, strong cheddar cheese is the real secret.
A batch of this soup is like money in the bank; just a cupful makes a lunch. The recipe is a staple at Simon Pearce, a restaurant and shop in Queechee, Vt. The chef who created it, Paul Langhans, recommends making the soup a day ahead so flavours can develop. Good, strong cheddar cheese is the real secret.
It is one of 10 soups in a collection of 120-plus recipes in The Vermont Farm Table Cookbook: Homegrown Recipes From the Green Mountain State (Countryman/Penguin Random House, $34.95) by Vermonter Tracey Medeiros, author of six cookbooks. It’s an inviting read from a state with a history of farm-to-table food, and is beautifully illustrated — foods, their producers, livestock and spectacular scenery — with photographs by Oliver Parini. The book is an expanded edition originally published in 2013.
“The Vermont Farm Table Cookbook” by Tracey Medeiros
Reader Views / May 30, 2023
Reviewed by Leigh Kimberly Zoby
“The Vermont Farm Table Cookbook” by Tracey Medeiros celebrates the best locally inspired recipes from farmers to distilleries that honor Vermont’s heritage traditions and landscape. Few foods conjure up Vermont’s feel-good nostalgia like maple syrup or apple pie. Tracey Medeiros’s cookbook combines popular crowd-pleasing recipes with environmentally conscious producers to build a menu any family can count on.
Local Strawberries, A New Farm to Table Cookbook, Summer Fattoush, and Grilled Chicken for Memorial Day
Martha’s Vineyard Magazine / May 23, 2023
By Susie Middleton
It's the most wonderful time of the year - almost!
When the PDF galley for The Vermont Farm Table Cookbook, 10th Anniversary Edition, landed in my inbox a few weeks ago, I knew it was something Cook the Vineyard readers would love. Not only is Vermont practically a second home for many Islanders, but we share a farm-to-table culture that supports small, independent farmers and encourages a community connection to local food.
Now that the book’s official pub date (June 6) is approaching, Countryman Press has offered us a recipe excerpt. And it’s a recipe that’s in sync with the arrival of the first local strawberries — Whippoorwill Farm for the win on that again this year! The Summer Fatoush Salad with Berries and Lemon Dressing comes from the Burlington restaurant Honey Road, owned by Allison Gibson and Cara Chigazola Tobin. The two women offer a menu of mezze based around seasonal farm offerings.
How to eat like a Vermont farmer — starting with this luscious burrata salad
Salon.com / May 21, 2023
By Ashlie D. Stevens & Tracey Medeiros
Cookbook author Tracey Medeiros talks about Vermont's unique foodways and shares farm-fresh recipes
Whether you are a longtime fan of Salon's food coverage or a more recent reader, the chances are pretty high that you've seen Tracey Medeiros' recipes. (This is especially if you were looking for recipes that would also get you a little high, since a fair share of our site's recipes about cooking with cannabis come from her book aptly titled "The Art of Cooking with Cannabis.")
But this month Tracey is back with a new cookbook — her sixth — which is the tenth anniversary edition of "The Vermont Farm Table Cookbook." The book features over a hundred recipes inspired by the picturesque crop and dairy farms of the Green Mountain State and includes rustic-yet-refined classics like wood-fired blueberry pie and Vermont cheddar soup, as well as playful twists on the state's produce, including ramp dumplings and beer-battered fiddleheads.
Six O’Clock Solution: Savoury galette features onion and blue cheese
Montreal Gazette / May 16, 2023
By Julie Armstrong
The Vermont Farm Table Cookbook has more than 100 “rustic yet refined” dishes.
The farm-to-table movement is flourishing in Vermont. The Vermont Farm Table Cookbook (Countryman/Penguin Random House, $34.95) shows that visitors can eat well in restaurants and food-shops throughout the Green Mountain State. As this new, expanded edition of a popular 2013 cookbook demonstrates, a host of chefs, food producers and home cooks prepare local products in a style food writer Tracey Madeiros calls “rustic yet refined.”
Summer party-approved: Briny cotija cheese is the star of this spiced Peruvian dip
Salon.com / May 13, 2023
By Tracey Medeiros
Excerpted from The Vermont Farm Table Cookbook, 10th Anniversary by Tracey Medeiros (The Countryman Press, May 2023).
Whether planning a Mother's Day brunch or a warm-weather cocktail party, this dip can take center stage. Aji Amarillo paste is a staple ingredient in Peruvian cuisine. It is made from yellow hot peppers grown in the Andes. It can be found in Latin markets or ordered online. This vibrant versatile sauce has a spicy kick.
With a bright lemon dressing and crispy pita chips, this is your perfect summer salad
Salon.com / May 7, 2023
By Tracey Medeiros
Excerpted from The Vermont Farm Table Cookbook, 10th Anniversary by Tracey Medeiros (The Countryman Press, May 2023).
Zesty, crunchy and filling, this salad from "The Vermont Farm Table Cookbook" is a seasonal winner. Fattoush is a Lebanese bread salad that showcases the summer's bounty. This simple salad uses toasted pita bread instead of croutons. Make sure to add the toasted bread right before serving to ensure that the pita pieces stay crispy.
EDIBLE READS - The Vermont Farm Table Cookbook: Homegrown Recipes from the Green Mountain State
Edible Vermont / Spring 2023
Review by Maria Buteux Reade
Fiddlehead Quiche, Pan-Roasted Berkshire Pork Chops with Vermont Ice Cider, Bayley Hazen Blue Cheesecake with Hazelnut Crust and Poached Pears, Celeriac, Fennel, and Leek Chowder Baked in Winter Squash, Vermont Spirited Apple Ice Cream, Chicken Breasts Stuffed with Chèvre and Sautéed Ramps served with Pickled Ramps and Rhubarb Gastrique.
It’s hard to fathom that a decade has passed since Tracey Medeiros captivated readers with her acclaimed The Vermont Farm Table Cookbook. This spring, she rolls out the 10th anniversary edition of this treasured ode to all things lusciously Vermont. The 84 farmers, chefs, and food producers profiled in the book each contributed these rustic yet refined, unmistakably Green Mountain-inspired dishes.
21 stoner-approved gifts guaranteed to be a hit with cannabis enthusiasts
Los Angeles Times / November 4, 2021
“The Art of Cooking with Cannabis: CBD and THC-infused Recipes from Across America” is the fifth cookbook from author Tracey Medeiros, whose previous books explored New England recipes (three namechecked Vermont, the fourth Connecticut). Here she’s broadened her horizons (hence the “from across America” part of the title) and narrowed her scope to focus on recipes that incorporate THC (the psychoactive ingredient in cannabis) or its hemp-derived cousin CBD. Arranged by geographical region (most hail from the Northeast, South and West), it includes mini-profiles of the chefs and brands whose recipes are featured. The best part is it showcases all kinds of dishes that fall outside the tired pot-brownie cliche.
Forget the dry brownies. A Vermonter’s new book teaches you how to cook with cannabis
Boston Globe / August 8, 2021
By Lauren Daley
Fit for a stylish restaurant or a fun dinner party, these recipes and many more appear in “The Art of Cooking with Cannabis”…
CBD Recipe: Grilled Smokey Eggplant Dip
The Austin Chronicle / June 9, 2021
By Jessi Cape
The informative book boasts gorgeous food photography and thorough cooking notes, and it’s broken into three large chapters: CBD-Cannabidiol, Hemp, and THC-Tetrahydrocannabinol. Each section features profiles of farmers and chefs and soup-to-nuts recipes from the four main regions in the United States (Northeast, Midwest, South, and West) and reads as an accessible resource for professional and home cooks alike. No matter the kitchen skills or cannabis understanding, this book offers something to learn for everyone.
Raw Hemp Pesto Recipe from the The Art of Cooking with Cannabis
Chronogram / June 4, 2021
By Marie Doyon
It seems like a new state legalizes marijuana every week, with New York being the latest to hop on the bandwagon. This is good news from everyone from casual pot smokers to legacy market operators to small farmers and...chefs. When her home state of Vermont started the process of legalization in 2018, cookbook author Tracey Medeiros’s ears perked up. “I found myself continually reading about the plant’s potential for medicinal benefits,” she says. “This piqued my interest, motivating me to reach out to folks all across our country who use cannabis as a culinary ingredient. I was amazed to see and hear how this plant was transforming the culinary and cannabis landscape.”
Beyond pot brownies: Cooking with cannabis elevates weed to new artistic heights
Burlington Free Press / April 26, 2021
By Brent Hallenbeck
It seemed a couple of years ago that everywhere she looked, cookbook author Tracey Medeiros was reading about the health benefits of the plant known by many as marijuana. “I was frequently coming across articles discussing the wellness properties of cannabis, and I thought, ‘Why not write a cookbook that would showcase cannabis and all the wonders of it?’” said Medeiros, whose previous books include “The Vermont Non-GMO Cookbook,” “Dishing Up Vermont” and “The Vermont Farm Table Cookbook.”
Mellow out with this grilled cheese made with pesto aioli and CBD-infused Herbs de Provence butter
Salon Magazine / April 25, 2021
By Tracey Medeiros
This grilled cheese — which is from Green Goddess Cafe in Stowe, Vermont — is a nice departure from the traditional sandwich. It is the perfect sandwich for a delicious lunch or dinner. Serve alone or with a fresh green salad and a hearty soup, if desired. The CBD Herbes de Provence butter uses clarified butter (a recipe for which is located below), which must be made at least 30 minutes before, so prepare accordingly.
Vermonter Tracey Medeiros Explores 'The Art of Cooking With Cannabis' in New Cookbook
Seven Days / April 13, 2021
By Melissa Pasanen
In 2021, an internet search for "cannabis cookbooks" turns up a plethora of options, including one solely about "cannabutter," a key ingredient in many baked goods; one of vegan recipes; and several with punny titles, such as Bong Appétit: Mastering the Art of Cooking With Weed.
This month, Essex Junction author Tracey Medeiros steps into that crowded ring with her fifth cookbook, The Art of Cooking With Cannabis: CBD and THC-Infused Recipes From Across America
Book Review: The Art of Cooking with Cannabis
Maine Cannabis Chronicle / Spring 2021
By Katie Weitman
Chef and author Tracey Medeiros is doing her part to spread the cannabis gospel. Her fifth cookbook, The Art of Cooking With Cannabis, has been described by Esquire Magazine as, “less of a whoa, weed approach to cannabis cuisine and more like a traditional cookbook your [really cool] gran would keep on her bookshelf.”
The Art of Cooking with Cannabis: A Cookbook Review
The Bluntness
By Taylor Engle
Featuring 125 mouthwatering cannabis-infused recipes, Tracey Medeiros’s The Art of Cooking with Cannabis is more than just a cookbook – it’s an educational resource surrounding cannabis, food, and responsible consumption. Medeiros’s book fuses the culinary world with cannabis and proves to readers exactly how versatile and beneficial the plant can be.
Book Review: The Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State
Manhattan Book Review / April 2018
By George Erdosh
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.
Read more >>
Maple Pudding: Maple + Dairy = Mind-blowing Dessert
Junction Magazine / March 9, 2018
By James Napoli, editor-in-chief
Just in time for sugaring season, we're excited to share this pudding recipe submitted by Runamok Maple for the recently-published Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State. Author Tracey Medeiros, whose previous works include Dishing Up Vermont and The Vermont Farm Table Cookbook, pairs profiles of local farmers, chefs, and artisans with beautiful photography and mouth-watering recipes that celebrate the state's commitment to organic and non-GMO foods.
Books to remember
Times-Argus / December 16, 2017
By Steven M. Pappas
And lastly, we can’t ignore cooking. 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.
The Vermont Non-GMO Cookbook
Accidental Locavore / December 11, 2017
By Anne Maxfield
I’ve been lucky enough to get advance copies of the last two of Tracey Medeiros’ cookbooks, so when she asked me if I’d like a copy of her newest book The Vermont Non-GMO Cookbook, I jumped at the chance. Like her previous books, The Vermont Farm Table Cookbook and The Connecticut Farm Table Cookbook, this one focuses on local farmers and other food producers. What makes this one different is the emphasis on people who are working to produce non-GMO (Genetically Modified Organisms) and organic foods.
Perfectly Written Recipes: The Vermont Farm Table Cookbook
KnowWhereYourFoodComesFrom.com / January 6, 2016
By Mark Von Topel
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.
Read more >>
Consider these Vermont-y books for gifts this holiday season
Burlington Free Press / December 5, 2017
By Brent Hallenbeck
Tracey Medeiros, “The Vermont Non-GMO Cookbook” (Skyhorse Publishing) – The freelance food writer based in Vermont provides 125 organic and “farm-to-fork” recipes from the state, ranging from apple-raspberry pie to grilled beef tenderloin with rutabaga puree, braised cabbage and horseradish cream. Medeiros will appear at a meet-and-greet from 1-2:30 p.m. Dec. 10 at Phoenix Books in Essex.
Add Goat Cheese, Sausage & Roasted Root Vegetables to Your Stuffing
The Kitchn / Nov 23, 2015
By Lauren Kodiak
Thanksgiving is just a few days away, friends. Do you still need a side dish to serve to your guests or bring to a potluck? This impressive stuffing recipe — with roasted root vegetables, sausage, and goat cheese — might be just the thing you’ve been looking for.
Read more >>
Connecticut Farm Table Cookbook
Accidental Locavore / June 8, 2015
By Anne Maxfield
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 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.
An Out-of-Earth Experience
Venu Magazine / Spring/Summer 2015
By Linda Kavanagh
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.
This Vermont author knows her food
Times Argus / May 30, 2013
By Kathryn Eddy
With two weekly newspaper columns, regular contributions to the quarterly Edible Green Mountains magazine and a 2008 cookbook called “Dishing Up Vermont,” Tracey Medeiros has quite the voice to speak for Vermont food. Her new book, “The Vermont Farm Table Cookbook,” is a collection of 150 recipes from breakfast to dessert and everything in between.
Between the Lines: What's up for Vermont book lovers
Times-Argus / April 27, 2008
By Ruth Hare
Good taste It seems that Vermont is on the lips of every cookbook author lately. The most recent addition to the stack is "Dishing Up Vermont," just out from food writer Tracey Medeiros of Essex Junction. In 288 glossy, photo-packed pages, Medeiros rounds up 145 recipes from a broad range of cooks - including farmers and food producers, B&B owners and restaurant chefs - dedicated to sustaining and enriching local culinary traditions and local products.