The Vermont Country Store Cookbook: Recipes, History, and Lore from the Classic American General Store, by Andrea Diehl, Ellen Ecker Ogden
Due to this book The Vermont Country Store Cookbook: Recipes, History, And Lore From The Classic American General Store, By Andrea Diehl, Ellen Ecker Ogden is sold by on-line, it will reduce you not to publish it. you can get the soft documents of this The Vermont Country Store Cookbook: Recipes, History, And Lore From The Classic American General Store, By Andrea Diehl, Ellen Ecker Ogden to conserve in your computer, device, and more tools. It depends upon your desire where as well as where you will certainly check out The Vermont Country Store Cookbook: Recipes, History, And Lore From The Classic American General Store, By Andrea Diehl, Ellen Ecker Ogden One that you need to constantly keep in mind is that reading publication The Vermont Country Store Cookbook: Recipes, History, And Lore From The Classic American General Store, By Andrea Diehl, Ellen Ecker Ogden will certainly never end. You will have ready to read other e-book after finishing an e-book, and it's continuously.
The Vermont Country Store Cookbook: Recipes, History, and Lore from the Classic American General Store, by Andrea Diehl, Ellen Ecker Ogden
Download Ebook PDF The Vermont Country Store Cookbook: Recipes, History, and Lore from the Classic American General Store, by Andrea Diehl, Ellen Ecker Ogden
The ultimate New England store, whose catalog reaches millions of people, presents the store's first cookbook bringing us back to simpler days.The Vermont Country Store Cookbook captures both the essence of the iconic store and the soul of the Vermont way of life: a self-reliant, rich life in the slow lane. Through recipes, yarns, archival photos, and sumptuous visuals, it tells the story of five generations of Orton storekeepers, while featuring fresh-from-the-farm cooking that imbues the cuisine of the present with the best of the past. Approximately 120 updated and original family recipes evoke memories, conveying all the hominess of the catalogue, but also appeal to the modern tastes of contemporary cooks. The book also features sidebars of Vermont history and more than 200 photographs, both black-and-white archival and four-color photographs, the latter taken especially for the book.
The Vermont Country Store Cookbook: Recipes, History, and Lore from the Classic American General Store, by Andrea Diehl, Ellen Ecker Ogden- Amazon Sales Rank: #136241 in Books
- Published on: 2015-09-22
- Released on: 2015-09-22
- Original language: English
- Number of items: 1
- Dimensions: 10.38" h x 1.00" w x 8.50" l, .0 pounds
- Binding: Hardcover
- 320 pages
About the Author Ellen Ogden is a food writer, cookbook author, and food stylist. She's written for The Boston Globe and Martha Stewart Living, among other publications, and has appeared on PBS Victory Garden and HGTV's Garden Smarts. Andrea Diehl has been food editor of The Philadelphia Daily News and has written for university presidents and a US attorney. She led the Vermont Country Store's content team from 2001-2008.
Where to Download The Vermont Country Store Cookbook: Recipes, History, and Lore from the Classic American General Store, by Andrea Diehl, Ellen Ecker Ogden
Most helpful customer reviews
28 of 28 people found the following review helpful. LOVE THIS BOOK! By Blaise Doubman Can I just tell you how much I LOVE this cookbook!? LOVE!The stories – the recipes – the family history – the photographs – the heirloom loveliness that’s on every single page brings you a feeling of warmth that no other cookbook has provided for me and I can’t recommend this book highly enough! (I’m actually buying several copies for some of my friends for Christmas…)This fabulous book is divided up into eleven “chapters”. I’m going to list the chapters, and only some of the recipes (my personal favorites) so you can get an idea of how delicious this book is…Chapter 1 – The Dairy Barn / Breakfast and Brunch“Buttermilk Doughnut Puffs” (page 5), “Farmhouse Yogurt” (page 11), “Sunday Morning Frittata” (page 16), “Cranberry-Orange Country Scones” (page 19) and “Blueberry and Zucchini Quick Bread” (page 20).Chapter 2 – The Kitchen Garden / Soups, Salads and Sides“Farmers’ Market Gazpacho, Two Ways” (page 27), “Roasted Carrot and Butternut Squash Soup” (page 30), “Corn and Cucumber Summer Salad” (page 35), “Roasted Vegetable Platter” (page 38), “Green Goddess Dressing and Potato Salad” (page 43) and “Vermont Cheddar and Spinach Custard” (page 49).Chapter 3 – Small Family Farms / Chicken, Turkey and Pork“Roasted Herb Chicken with Lemon” (page 56), “Traditional Roast Turkey with Apple-Sage Dressing” (page 64), “Turkey Burgers with Basil Mayo” (page 70), “Hunters’ Pork Pocket Pies” (page 71), “Grandma Hamilton’s Sausage” (page 77) and “Mildred’s Maple-Glazed Ham with Maple Mustard” (page 78).Chapter 4 – Streams and Fields / Fish, Beef and Lamb“Pan-Seared Cornmeal-Crusted Whole Trout” (page 86), “Yankee Cod Cakes” (page 92), “Marinated Grilled Flank Steak” (page 98), “Vermont Shepherd’s Pie” (page 101) and “Maple-Mustard Grilled Rack of Lamb” (page 107).Chapter 5 – Wilds and Woods / Mushrooms, Quail, Duck, Rabbit, Venison and Berries“Crispy Wild Rice Cakes” (page 116), “Vermont Glazed Quail with Cranberry Stuffing” (page 120), “Rabbit Braised in Hard Cider” (page 126), “Award-Winning Venison and Apple Chili” (page 129), “Elderberry Shrub” (page 134) and “Blackberry Cordial” (page 135).Chapter 6 – The Gristmill / Breads and Whole Grains“German Cocoa Rye Bread” (page 145), “Farmhouse Whole Wheat Honey Bread” (page 148), “Lumberjack Granola” (page 153), “New England Pesto Spiral Rolls” (page 154) and “Quinoa Salad with Pan-Grilled Radicchio” (page 163).Chapter 7 – Potlucks and Crowd-Pleasers / Dishes and Desserts for Gatherings and Celebrations“Summer Roasted Caponata Dip” (page 169), “Maple and Molasses Baked Beans” (page 173), “Roasted Vegetable Lasagna” (page 174), “Swiss Chard Phyllo Pie” (page 176), “Old-Fashioned Jelly Roll” (page 178), “Old-Fashioned Ice Cream Custard: Strawberry and Maple-Walnut” (page 185) and “Home Sweet Home Gingerbread House” (page 188).Chapter 8 – The Pantry / Condiments, Jams and Jellies“Bread-and-Butter Pickles” (page 201), “Raspberry-Peach Jam” (page 205), “Better Homemade Ketchup” (page 208), “Bryant House Maple Barbecue Glaze” (page 212), “Hot Pepper Jelly” (page 213) and “Green Tomato and Pepper Piccalilli” (page 214).Chapter 9 – The Cookie and Candy Jars / Cookies, Brownies, Fudge and Brittle“Grandma’s Best Brownies” (page 221), “Homemade Fig Newtons” (page 225), “Mildred’s Maple Bonbons” (page 228), “Salted Caramel Buttermilk Fudge” (page 231), “Date Nut Squares” (page 237) and “Reverse Chocolate Chip Cookies” (page 240).Chapter 10 – The Cake and Pie Safe / Pies, Crisps, Cobblers and Cakes“Farmhouse Cider Apple Pie” (page 246), “Summer Fruit Cobbler” (page 256), “Gingerbread with Lemon Curd” (page 258), “Angel Food Crunch Cake” (page 267), “Not Your Grandmother’s Fruitcake” (page 270) and “Mocha Fudge Cake with Mocha Fudge Frosting” (pages 274 and 276).Chapter 11 – Vermont, a Way of LifeI love this chapter. It ties everything nicely together, while preserving family (and business) traditions.
5 of 5 people found the following review helpful. New England Tradtions; Modern Flavors By James Ellsworth I love this book because of its New England heritage. I like this book very well for the quality of its recipes: they are 'up to date' and yet convey the traditions I learned from my childhood in Upstate New York: breakfast doughnuts are 'doughnut puffs', pan sausage includes fennel and maple syrup; strawberry-rhubarb streusel will quickly become a family favorite (whenever both 'fruits' are in season and available.) Recipes on offer here are not 'encyclopedic' but they are evocative and solid as to measurement and techniques. Even a beginning cook can prepare a very successful and tasty roast chicken and tell when it is done by using the details in the recipe. Sure, New Englanders will pickle almost any vegetable...but my favorite has always been the sweet bread and butter pickle and there is just the right recipe for that here. Note the hometown tip of including a grape leaf or two in each jar to release a natural crisping agent into the brine and the vegetables.For sure, customers of the Orton family catalog will find stories of interest. More to the point, the recipes are wonderful and evocative. An example is the one for Cod Cakes where the 'story' points to that New England virtue of 'Thrift:' combining expensive fish with potato and vegetables 'stretches' the protein and is even more thrifty in comparison to Crab Cakes!! Well, Cod is not so cheap these days. There just HAS to be a fish chowder recipe and the book offers a different take: CLAM and COD chowder, along with the 'usual suspects' for vegetables. Can't get more 'New England' than that! While the recipe calls for bacon, I prefer to use salt pork belly and I would dice the vegetables smaller than the lovely picture shows them to be when swimming in a steaming bowl.Photography, printing and binding are all of good or better quality. After all, this is a book that should be opened and cooked from often. The pages are substantial stock and are coated to offer 'hands-on' protection in the kitchen. This is a real cookbook and not just a 'sales' gimmick.Even if you don't have a fireplace or a wood stove to settle next to, these recipes will have you heading to the kitchen...or inviting the family for a holiday meal! As an older person who has always been selective about seeking out cookbooks for 'keeping' I would not hesitate to recommend the 'Vermont Country Store Cookbook' as a 'first' New England Cookbook or even as an only New England Cookbook. That said, I'm keeping my Fanny Farmers editions, my best Shaker Cookbook and my elegant 'rarity' (and it deserves to be brought back into print) Eleanor Early's ''New England Cookbook.' This offering from the Orton Family will stand proudly on any shelf with those classic works and will take its proper place as a daily working cookbook.
8 of 9 people found the following review helpful. Superb recipes, visually stunning, and some of the best writing about food ever. By Leslie Parke The Vermont Country Store Cookbook is more than a compilation of amazing recipes, it is a combination of all the best things in culinary writing today. The recipes have been culled from an archive of generations of the Orton family, updated in a way that honors our bodies, as much as they honor the food (who, after all, can eat a pie crust made from freshly rendered lard anymore.) Not since reading Ruth Reichl or Anthony Bourdain, have I enjoyed food writing as much as the stories in this book. They are funny and poignant. And the book is visually stunning.
See all 22 customer reviews... The Vermont Country Store Cookbook: Recipes, History, and Lore from the Classic American General Store, by Andrea Diehl, Ellen Ecker OgdenThe Vermont Country Store Cookbook: Recipes, History, and Lore from the Classic American General Store, by Andrea Diehl, Ellen Ecker Ogden PDF
The Vermont Country Store Cookbook: Recipes, History, and Lore from the Classic American General Store, by Andrea Diehl, Ellen Ecker Ogden iBooks
The Vermont Country Store Cookbook: Recipes, History, and Lore from the Classic American General Store, by Andrea Diehl, Ellen Ecker Ogden ePub
The Vermont Country Store Cookbook: Recipes, History, and Lore from the Classic American General Store, by Andrea Diehl, Ellen Ecker Ogden rtf
The Vermont Country Store Cookbook: Recipes, History, and Lore from the Classic American General Store, by Andrea Diehl, Ellen Ecker Ogden AZW
The Vermont Country Store Cookbook: Recipes, History, and Lore from the Classic American General Store, by Andrea Diehl, Ellen Ecker Ogden Kindle
Tidak ada komentar:
Posting Komentar