Confidence in the Kitchen: Sharing Cooking Experiences with Your Preschool Child

My interest in eating local made this title stand out. While Vermont is a long way away, the idea of using local ingredients wherever you are is appealing. This book houses recipes using basic Vermont ingredients. It is so specialized that some of the recipes’ required ingredients wouldn’t be found here easily.

Though my original goal of finding some vegetable recipes for utilizing my CSA share was not met, the book was well-organized containing both recipes and stories about the Shelburne Farm. There is an Inn at Shelburne Farm, and co-author Rick Gencarelli, is head chef there.

I took note of several recipes which would transfer easily for preparation in Colorado including Tomato Cheddar Soup which merges the tastes of the grilled cheese sandwich with tomato soup. Their Bacon and Goat Cheese free form tart also woke up my taste buds as anything containing goat cheese does. On the sweet side, Sour Cherry-Chocolate Cheesecakes look definitely worth a try once I can stand to think about turning my oven on again!

Pasanen, Melissa and Gencarelli, Rick. Cooking with Shelburne Farms: Food and Stories from Vermont New York: Penguin Group, 2007.

ISBN: 978-0-670-01835-2

Scale 1-10 (1 too boring for words – 10 could see and taste as I read it) 

Overall Ratings: Culinary Escapism: 5   Recipe Quality: 8