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We DO have plenty of copies of this gorgeous cookbook on hand! Ignore what the database message says.
AUTHOR EVENT
Celebrity chef and author Gesine Bullock-Prado will share behind-the-scenes tips and surprises about the art of creating her new cookbook, My Vermont Table, at the Pierson Library Community Room on Sunday, May 7 at 4 pm.
You know how some cookbooks are as much fun to read as they are to cook from? This is one of those! Author Bullock-Prado gives a wry nod to Vermont’s “extra” two seasons (stick and mud), sharing Vermont's most delicious ingredients along the way. As the Library Journal review says, "This is an utterly charming title that delivers a sense of place with its beauty and narrative, but its wow factor comes from Bullock-Prado's recipes, which are pure Vermont."
Vermont-based since settling here nearly 20 years ago, Bullock-Prado has run a bakery in Montpelier, teaches at her own baking school Sugar Glider Kitchen in Hartford VT, and hosted the Food Network’s program Baked in Vermont. In addition to her nationwide-best-selling new book, she is the author of six others–including the cake-baking book Fantastical Cakes (2018), and the memoir My Life From Scratch (2010).
— ElizabethAn instant New York Times bestseller
Vermont—arguably the OG farm-to-table state—is celebrated through 100+ recipes and stories from celebrated pastry chef Gesine Bullock-Prado.
When Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont, she fell in love with the Green Mountain State’s flavors and six unique seasons. Spring, summer, fall, and winter all claim their place at this table, but a true Vermonter holds extra space for maple-forward mud season—that time of year before spring when thawing ice makes way for mucky roads—and stick season, a notable period of bare trees and gourds galore prior to winter.
In My Vermont Table, Bullock-Prado takes readers on a sweet and savory journey through each of these special seasons. Recipes like Blackberry Cornmeal Cake, Vermont Cheddar Soup, Shaved Asparagus Toasts, and Maple Pulled Pork Sliders utilize local produce, dairy, wine, and flour. And quintessential Vermont flavors are updated with ingredients and spices from Bullock-Prado’s own backyard. With stunning photography, Vermonters and visitors alike will revel in a seat at this table.
