Bøger af Tracey Medeiros

IPPY Award Gold Medal Winner, Northeast Non-FictionReader Views, Bronze Medal Winner The picturesque Green Mountain State is known for its maple syrup, stunning peaks, and undeniable farm-to-table spirit. Truly the core of Vermont's community, independent farms and agricultural diversity are the wellspring of the state's fresh, whole-food dining scene. From small family-run operations to locally owned and nationally recognized brands, the recipes and stories of The Vermont Farm Table Cookbook bring a little piece of that Vermont spirit into your home kitchen.Now, after 10 years, author Tracey Medeiros has revised and fully updated this culinary tome to highlight the dedication of Vermont's farmers, with brand-new recipes, photos, and local farm profiles. Including feel-good dishes like Vermont Cheddar Soup, Maple-Glazed Sweet Potatoes, Apple-Stuffed Chicken Breasts, homemade Vermont Maple Ice Cream, and so much more, readers can indulge in the comforting, farm-fresh flavors of all this beautiful state has to offer.

**2021 Readable Feast Awards, Honorable Mention** 125 mouthwatering recipes featuring CBD, hemp, and THC fromorganic farmers, award-winning chefs, artisans, and food producers across the country. More than a cookbook, The Art of Cooking with Cannabis is a valuable resource for new inspiration and excitement surrounding cannabis, food, and responsible consumption. Tracey Medeiros introduces the reader to dozens of organic farmers, award-winning chefs, artisans, and food producers who are leading the green revolution by doing their part to demystify cannabis and its culinary use. Individual profiles contain stories from the book's contributors who come from rural and suburban communities and bustling cities across this nation. These folks have generously shared their personal struggles and successes which have led them to understand the many health and wellness benefits of the cannabis plant and its important role in society. From chemistry to culinary, the book contains 125 mouthwatering recipes, such as: Chicken Kale Meatballs with Cherry Tomato and Pesto Sauces from Chef Jordan WagmanAvocado Mash with Nori and Cucumber from Chef Michael MaglianoCBD-Infused Vegan Gluten-Free Miso Broth from Jessica CatalanoTHC- and CBD-Infused Smoked Cheddar withGreen Chili Stone-Ground Grits from Chef Kevin GrossiSh'mac and Cheese from Carly FisherVegan No-Bake Cashew Cheese Cake from Chef Maria Hines Simple and beautifully presented spirit-free and spirit cocktails such as ';The 700 Club' and ';Rebellious' are also featured in the cookbook from contributors including Entente Chicago and Prank Bar. Recipes are divided into three categoriesCBD, Hemp, and THCeach adapted to meet the reader's cooking and tolerance levels. Insightful sidebars offer informative tips and ';how-to' guidance, helping the cook to use cannabis with ease and confidence.

For farm-to-table cooking and dining like you've never seen it, Vermont is the place.