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Ten Cookbooks That Inspire Vermont Chefs and Food Experts

Meredith Miotke
Chefs rarely follow recipes, but many of them find plenty to savor in cookbooks, nonetheless. They read for inspiration, education, context and community. They earmark pages that reveal fresh approaches to technique. They scribble down notes of promising flavor combinations.
We asked three chefs, one cookbook author and one plant nursery owner to share the cookbooks or other food books they pore over.
Cara Chigazola Tobin
click to enlarge
Cara Chigazola Tobin
The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein (HarperCollins 1993/updated edition, University of California Press, 2013)
Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt ....

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The optimistic caterer: Sugarsnap keeps on cooking

Thu, 12/24/2020 - 2:49pm tim
Her business vanished virtually overnight, but with creativity and coaching, Sugarsnap Catering is back stronger than ever and optimistic about 2021.
After the pandemic hit, Abbey Duke, owner of Sugarsnap Catering in Burlington, and her team refocused their efforts on delivery, packaging individual and family meals such as quarts of soup, casseroles, and shepherd’s pie. Photos by Erica Houskeeper
by Geoff Robertson, Business Assistance Director at the Vermont Sustainable Jobs Fund Over a seven-day period that she refers to as “Twilight Zone Week,” Abbey Duke, owner of Sugarsnap Catering in Burlington went from a full schedule of weddings and corporate catering events to a blank calendar. With large gatherings banned during COVID-19, her book of business vanished virtually overnight. ....

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