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.
About the Author
Gesine Bullock-Prado is a pastry chef, instructor, and author of six books. She is the host of Food Network’s Baked in Vermont and has appeared as a judge on several Food Network competitions. She lives in White River Junction, Vermont.
Brimming with joy, My Vermont Table is irresistible in every way. It will tempt you into your kitchen, of course, but it also delights as a memoir—an account of Prado’s unlikely and engaging life, a bounce from Hollywood to the green hills of Vermont and into her almost magical-seeming kitchen. You will want to hold this book close. — Susan Orlean, journalist and best-selling author
This beautiful book deliciously captures the charm of living—and cooking—in sync with Vermont’s seasons. — Molly Stevens, James Beard and IACP Award–winning author of All About Roasting and All About Dinner
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. — Library Journal
With this book, Gesine Bullock-Prado makes the case that Vermont’s foods should be celebrated as a region of their own, and I'm in. My Vermont Table offers us all a glimpse into life in this bountiful state and is sure to get a lot of use in my house with recipes for each and every season.
— Pati Jinich, chef, cookbook author, and TV host of Pati’s Mexican Table and La Frontera