Elegant Comfort Food From the Dorset Inn Cookbook - Vermont
Elegant Comfort Food From the Dorset Inn Cookbook brings you recipes from Vermont's oldest inn. Jan and Michael Stern do it again in their Roadfood Cookbook series of recipes from America's best regional restaurants. Inside you'll find the recipe for the Inn's most popular dish, Sauteed Fresh Calf Liver and onions.
Format: Hardcover with dust jacket, 208 pages
Publisher: Rutledge Hill Press
Author: Jane & Michael Stern
Description: Nestled in the mountains of Vermont, the Dorset Inn is full of elegant, eighteenth- century charm and luscious, natural beauty. Even more enticing are the aromas drifting from the kitchen of the Dorset Inn, where chef and owner Sissy Hicks creates her own unique variety of comfort food -- elegant comfort food.
Defining the cuisine at the Dorset Inn can be tricky. The meat and potatoes crowd will be satisfied by offerings like Corned Beef Hash and Meatloaf while those with more adventurous palates will delight in the Duck Confit and Lamb Curry. Never pretentious but always distinctive, Chef Sissy's fare is a lively blend of simple dishes infused with an unmistakable sophistication. Surprisingly, the inn's most popular meal is liver and onions. It's Sissy's own favorite dish, and no one does it better.
Only the freshest ingredients from neighboring farmers, greengrocers, and suppliers will do for Chef Hicks. "I try to be as local and seasonal as possible. We stay away from imported produce and use what is harvested in New England." Fresh peas and corn on the cob are summer favorites while North Atlantic seafood, Green Mountain maple syrup, and Vermont Cheddar are available year-round. Sissy Hicks isn't merely the inspiration for all this elegance and comfort -- she is a hands-on presence in every corner of the Dorset Inn.
Condition: Good condition.
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