Awards and Reviews

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.
HOME ECONOMICS
..."A beautiful, inexpensive cookbook; recommended for libraries building a regional collection."
Read more of her article at:
http://www.libraryjournal.com


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:
http://www.baltimoresun.com


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:
http://www.burlingtonfreepress.com


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: 
http://midwestbookreview.com


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:
http://planetgreen.discovery.com