In a Vermont Kitchen by Amy Lyon

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Some say Vermont is America's last bastion of the simple life. Stubbornly resisting the modern trend to prepackaged, processed food, the Green Mountain State upholds natural, do-it-yourself ways, from its sugarhouses and orchards to its dairy farms and cornfields. In a Vermont Kitchen is an indispensable treasury of recipes that celebrate the bounty, the beauty, and the quirky individualist spirit of this unique region.

About Amy Lyon

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Amy Lyon, a graduate of Tufts University, opened the first gourmet food shop in Springfield, Massachusetts. Co-founder of Longmeadow Writers and Poets, a weekly writing workshop, she is also the author of The Couple's Business Guide. Lynne Andreen founder of Uncle Dave's, a nationally-recognized Vermont specialty food business, has been the recipient of numerous awards and praise from food critics. A seasoned cook, she has attended programs at the Culinary Institute of America. She lives with her husband, "Uncle Dave" Lyon, in Vermont.
Published July 1, 2001 by HP Trade. 416 pages
Genres: Cooking. Non-fiction

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Chapters on maple (Mapled Groats Pilaf, Maple Magic Mousse) and spring greens (Fiddlehead, Asparagus and Carrot Crudit with Garlicky Mayonnaise) seem more Vermont-specific, but that's hard to say when there are so many versions of Vermont represented.

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