Marcie Kaufman
Vermont’s natural landscape is the canvas for the creation of a cookbook designed to satiate our seasonal appetite. The four chapters of the book, The Spring Season, The Summer Season, The Autumn Season and The Winter Season are defined by professional restaurant menus. Each menu offers the passionate cook a tempting selection of recipes for appetizers, breads, soups, salads, entrées and desserts. The recipes are classic formulas, researched and reinterpreted to offer Vermont ingredients at their seasonal peak of freshness, flavor and nourishment. Open the pages of SEASONAL APPETITE, from season to season elegant dining preparations beckon celebration. Recipes are clearly written. Basic cooking and baking techniques are accomplished with step-by-step instruction. Culinary terms and procedures are defined with each recipe. And detailed plating designs impart a professional presentation to your meal. A Source Directory boasting some of Vermont’s finest food producers and purveyors offer the discerning cook quality ingredients. Celebrate nature’s bounty with the creation of a memorable meal to nourish and satiate seasonal appetite. 3
