My Vermont Table : Recipes for All (Six) Seasons
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Best known as a baker and pastry chef, Gesine Bullock-Prado has lived in Vermont since 2004. Her collection of seasonal recipes embraces the state’s agricultural bounty, which she enriches with notes from her family’s German background, her childhood in Virginia, and time spent in California.
As a culinary professional, Bullock-Prado is happy to step outside conventional boundaries and she’ll beckon you along happily. Her first recipe calls for goose eggs (probably somewhat easier to find at a Vermont farm stand than many elsewheres). Ramps and fiddlehead ferns quickly make an appearance as well. So she’s not kidding about the Vermont aspect of the book.
Her six seasons include the traditional four along with Stick Season (between the end of fall foliage and the first snow) and Mud/Sugaring Season, the time of thaw that promises spring and requires the harvesting of sap.
My Vermont Table offers a mix of classics like red flannel hash and dishes which might have been baffling to Vermonters a generation ago, such as arugula, radicchio, and farro salad. Choose it not because you seek authenticity but because you wonder what a fresh set of eyes can do with tradition.
Hardcover. Color photographs throughout.
