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, entrees 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...