Reviews
"We loved the rustic, everyday feel of dishes like maple-glazed ribs and ale-braised kielbasa with sauerkraut. Plus the book includes inspiring profiles of local farmers. Perfect gift for: the weekend cook who loves all-American food." — Food & Wine magazine "Good reading and beautifully explained recipes that perform" — The Pittsburgh Post-Gazette "Shelburne Farms is not your typical farm... Cooking with Shelburne Farms is not your typical cookbook either. Delightfully diverse, (it) offers a taste of Vermont's country-style cooking, without ever leaving home" — The Tampa Tribune " Cooking with Shelburne Farms: Food and Stories from Vermont is a showcase of the Green Mountain State's culinary strengths...an inspired cookbook" — The Boston Globe " Cooking with Shelburne Farms puts the rustic flavors of a gorgeous Vermont landmark right in your home...it’s filled with beautiful photos and recipes." — Boston Herald “Shelburne Farms is an amazing place, and the recipes in this book convey its message. They show that no matter where you live & it’s possible to cook not only locally, but deliciously.â€� —Alice Waters “Think Chez Panisse east with the same incredible commitment to getting the taste right, and the same commitment to building the community of farmers and eaters that supports that taste. You’ll love these recipes.â€� —Bill McKibben, author of Deep Economy: The Wealth of Communities and the Durable Future “I’ve always thought the name Shelburne Farms sells the place short, and now I have proof. Cooking with Shelburne Farms shows Shelburne for what it really is: a community, a classroom, an ecological experiment, a showcase for local artisanship...a delicious recipe for our time.â€� —Chef Dan Barber, Blue Hill and Blue Hill at Stone Barns “I love a cookbook that's about a place —the landscape, the people, plants and animals who live there, and that's just what this cookbook offers. Coupled with the beauty of a farm that has inspired its countless visitors, these are the important ingredients that give food body and soul.â€� —Deborah Madison, author of Vegetarian Cooking For Everyone “This is a terrific book brimming with great stories, pertinent information about ingredients, local history, and well-crafted recipes. We need to support local and seasonal food ways – Melissa and Rick have done so with flavor and style.â€� —Chef Todd English, Olives “For more than 35 years, Shelburne Farms has pioneered the re-creation of local food webs that bring farmers, children, education, land restoration, and gustatory delights together in order change our environment for the better. In a book and in practice, Shelburne Farms shows how sustainability can be an act of joy and love." —Paul Hawken, author of Blessed Unrest, How the Largest Movement in the World Came into Being, and Why No One Saw It Coming, ""Cooking with Shelburne Farms" puts the rustic flavors of a gorgeous Vermont landmark right in your home...its filled with beautiful photos and recipes." "Boston Herald" Shelburne Farms is an amazing place, and the recipes in this book convey its message. They show that no matter where you live its possible to cook not only locally, but deliciously. Alice Waters Think Chez Panisse east with the same incredible commitment to getting the taste right, and the same commitment to building the community of farmers and eaters that supports that taste. Youll love these recipes. Bill McKibben, author of "Deep Economy: The Wealth of Communities and the Durable Future" Ive always thought the name Shelburne Farms sells the place short, and now I have proof. "Cooking with Shelburne Farms" shows Shelburne for what it really is: a community, a classroom, an ecological experiment, ashowcase for local artisanship...a delicious recipe for our time. Chef Dan Barber, Blue Hill and Blue Hill at Stone Barns I love a cookbook that's about a place the landscape, the people, plants and animals who live there, and that's just what this cookbookoffers.Coupledwith the beauty of a farm that has inspired its countless visitors, these are the importantingredients that give food body and soul. Deborah Madison, author of "Vegetarian Cooking For Everyone" This is a terrific book brimming with great stories, pertinent information about ingredients, local history, and well-crafted recipes. We need to support local and seasonal food ways Melissa and Rick have done so with flavor and style. Chef Todd English, Olives For more than 35 years, Shelburne Farms has pioneeredthe re-creation of local food webs that bring farmers, children, education, land restoration, and gustatory delights together in order change our environment for the better. In a book and in practice, Shelburne Farms shows how sustainability can be an act of joy and love." Paul Hawken, author of "Blessed Unrest, How the Largest Movement in the World Came into Being, and Why No One Saw It Coming", Shelburne Farms is an amazing place, and the recipes in this book convey its message. They show that no matter where you live its possible to cook not only locally, but deliciously. Alice Waters Think Chez Panisse east with the same incredible commitment to getting the taste right, and the same commitment to building the community of farmers and eaters that supports that taste. Youll love these recipes. Bill McKibben, author of "Deep Economy: The Wealth of Communities and the Durable Future" Ive always thought the name Shelburne Farms sells the place short, and now I have proof. "Cooking with Shelburne Farms" shows Shelburne for what it really is: a community, a classroom, an ecological experiment, ashowcase for local artisanship...a delicious recipe for our time. Chef Dan Barber, Blue Hill and Blue Hill at Stone Barns I love a cookbook that's about a place the landscape, the people, plants and animals who live there, and that's just what this cookbookoffers.Coupledwith the beauty of a farm that has inspired its countless visitors, these are the importantingredients that give food body and soul. Deborah Madison, author of "Vegetarian Cooking For Everyone" This is a terrific book brimming with great stories, pertinent information about ingredients, local history, and well-crafted recipes. We need to support local and seasonal food ways Melissa and Rick have done so with flavor and style. Chef Todd English, Olives For more than 35 years, Shelburne Farms has pioneered the re-creation of local food webs that bring farmers, children, education, land restoration, and gustatory delights together in order change our environment for the better. In abook and in practice, Shelburne Farms shows how sustainability can be an act of joy and love." Paul Hawken, author of "Blessed Unrest, How the Largest Movement in the World Came into Being, and Why No One Saw It Coming", Shelburne Farms is an amazing place, and the recipes in this book convey its message. They show that no matter where you live … it’s possible to cook not only locally, but deliciously.” —Alice Waters Think Chez Panisse east with the same incredible commitment to getting the taste right, and the same commitment to building the community of farmers and eaters that supports that taste. You’ll love these recipes.” —Bill McKibben, author of Deep Economy: The Wealth of Communities and the Durable Future I’ve always thought the name Shelburne Farms sells the place short, and now I have proof. Cooking with Shelburne Farmsshows Shelburne for what it really is: a community, a classroom, an ecological experiment, a showcase for local artisanship...a delicious recipe for our time.” —Chef Dan Barber, Blue Hill and Blue Hill at Stone Barns I love a cookbook that's about a place —the landscape, the people, plants and animals who live there, and that's just what this cookbook offers. Coupled with the beauty of a farm that has inspired its countless visitors, these are the important ingredients that give food body and soul.” —Deborah Madison, author of Vegetarian Cooking For Everyone This is a terrific book brimming with great stories, pertinent information about ingredients, local history, and well-crafted recipes. We need to support local and seasonal food ways – Melissa and Rick have done so with flavor and style.” —Chef Todd English, Olives For more than 35 years, Shelburne Farms has pioneered the re-creation of local food webs that bring farmers, children, education, land restoration, and gustatory delights together in order change our environment for the better. In a book and in practice, Shelburne Farms shows how sustainability can be an act of joy and love." —Paul Hawken, author of Blessed Unrest, How the Largest Movement in the World Came into Being, and Why No One Saw It Coming, "We loved the rustic, everyday feel of dishes like maple-glazed ribs and ale-braised kielbasa with sauerkraut. Plus the book includes inspiring profiles of local farmers. Perfect gift for: the weekend cook who loves all-American food." -- Food & Wine magazine "Good reading and beautifully explained recipes that perform" -- The Pittsburgh Post-Gazette "Shelburne Farms is not your typical farm... Cooking with Shelburne Farms is not your typical cookbook either. Delightfully diverse, (it) offers a taste of Vermont's country-style cooking, without ever leaving home" -- The Tampa Tribune " Cooking with Shelburne Farms: Food and Stories from Vermont is a showcase of the Green Mountain State's culinary strengths...an inspired cookbook" -- The Boston Globe " Cooking with Shelburne Farms puts the rustic flavors of a gorgeous Vermont landmark right in your home...it's filled with beautiful photos and recipes." -- Boston Herald "Shelburne Farms is an amazing place, and the recipes in this book convey its message. They show that no matter where you live ... it's possible to cook not only locally, but deliciously." --Alice Waters "Think Chez Panisse east with the same incredible commitment to getting the taste right, and the same commitment to building the community of farmers and eaters that supports that taste. You'll love these recipes." --Bill McKibben, author of Deep Economy: The Wealth of Communities and the Durable Future "I've always thought the name Shelburne Farms sells the place short, and now I have proof. Cooking with Shelburne Farms shows Shelburne for what it really is: a community, a classroom, an ecological experiment, a showcase for local artisanship...a delicious recipe for our time." --Chef Dan Barber, Blue Hill and Blue Hill at Stone Barns "I love a cookbook that's about a place --the landscape, the people, plants and animals who live there, and that's just what this cookbook offers. Coupled with the beauty of a farm that has inspired its countless visitors, these are the important ingredients that give food body and soul." --Deborah Madison, author of Vegetarian Cooking For Everyone "This is a terrific book brimming with great stories, pertinent information about ingredients, local history, and well-crafted recipes. We need to support local and seasonal food ways - Melissa and Rick have done so with flavor and style." --Chef Todd English, Olives "For more than 35 years, Shelburne Farms has pioneered the re-creation of local food webs that bring farmers, children, education, land restoration, and gustatory delights together in order change our environment for the better. In a book and in practice, Shelburne Farms shows how sustainability can be an act of joy and love." --Paul Hawken, author of Blessed Unrest, How the Largest Movement in the World Came into Being, and Why No One Saw It Coming, "Cooking with Shelburne Farmsputs the rustic flavors of a gorgeous Vermont landmark right in your home...it’s filled with beautiful photos and recipes." —Boston Herald Shelburne Farms is an amazing place, and the recipes in this book convey its message. They show that no matter where you live … it’s possible to cook not only locally, but deliciously.” —Alice Waters Think Chez Panisse east with the same incredible commitment to getting the taste right, and the same commitment to building the community of farmers and eaters that supports that taste. You’ll love these recipes.” —Bill McKibben, author of Deep Economy: The Wealth of Communities and the Durable Future I’ve always thought the name Shelburne Farms sells the place short, and now I have proof. Cooking with Shelburne Farmsshows Shelburne for what it really is: a community, a classroom, an ecological experiment, a showcase for local artisanship...a delicious recipe for our time.” —Chef Dan Barber, Blue Hill and Blue Hill at Stone Barns I love a cookbook that's about a place —the landscape, the people, plants and animals who live there, and that's just what this cookbook offers. Coupled with the beauty of a farm that has inspired its countless visitors, these are the important ingredients that give food body and soul.” —Deborah Madison, author of Vegetarian Cooking For Everyone This is a terrific book brimming with great stories, pertinent information about ingredients, local history, and well-crafted recipes. We need to support local and seasonal food ways – Melissa and Rick have done so with flavor and style.” —Chef Todd English, Olives For more than 35 years, Shelburne Farms has pioneered the re-creation of local food webs that bring farmers, children, education, land restoration, and gustatory delights together in order change our environment for the better. In a book and in practice, Shelburne Farms shows how sustainability can be an act of joy and love." —Paul Hawken, author of Blessed Unrest, How the Largest Movement in the World Came into Being, and Why No One Saw It Coming, "We loved the rustic, everyday feel of dishes like maple-glazed ribs and ale-braised kielbasa with sauerkraut. Plus the book includes inspiring profiles of local farmers. Perfect gift for: the weekend cook who loves all-American food." —Food & Winemagazine "Good reading and beautifully explained recipes that perform" —The Pittsburgh Post-Gazette "Shelburne Farms is not your typical farm...Cooking with Shelburne Farmsis not your typical cookbook either. Delightfully diverse, (it) offers a taste of Vermont's country-style cooking, without ever leaving home" —The Tampa Tribune "Cooking with Shelburne Farms: Food and Stories from Vermontis a showcase of the Green Mountain State's culinary strengths...an inspired cookbook" —The Boston Globe "Cooking with Shelburne Farmsputs the rustic flavors of a gorgeous Vermont landmark right in your home...it’s filled with beautiful photos and recipes." —Boston Herald Shelburne Farms is an amazing place, and the recipes in this book convey its message. They show that no matter where you live … it’s possible to cook not only locally, but deliciously.” —Alice Waters Think Chez Panisse east with the same incredible commitment to getting the taste right, and the same commitment to building the community of farmers and eaters that supports that taste. You’ll love these recipes.” —Bill McKibben, author of Deep Economy: The Wealth of Communities and the Durable Future I’ve always thought the name Shelburne Farms sells the place short, and now I have proof. Cooking with Shelburne Farmsshows Shelburne for what it really is: a community, a classroom, an ecological experiment, a showcase for local artisanship...a delicious recipe for our time.” —Chef Dan Barber, Blue Hill and Blue Hill at Stone Barns I love a cookbook that's about a place —the landscape, the people, plants and animals who live there, and that's just what this cookbook offers. Coupled with the beauty of a farm that has inspired its countless visitors, these are the important ingredients that give food body and soul.” —Deborah Madison, author of Vegetarian Cooking For Everyone This is a terrific book brimming with great stories, pertinent information about ingredients, local history, and well-crafted recipes. We need to support local and seasonal food ways – Melissa and Rick have done so with flavor and style.” —Chef Todd English, Olives For more than 35 years, Shelburne Farms has pioneered the re-creation of local food webs that bring farmers, children, education, land restoration, and gustatory delights together in order change our environment for the better. In a book and in practice, Shelburne Farms shows how sustainability can be an act of joy and love." —Paul Hawken, author of Blessed Unrest, How the Largest Movement in the World Came into Being, and Why No One Saw It Coming
