/Oliver Parini

Cheese, apples, and maple syrup figure prominently in “The Vermont Farm Table Cookbook: 150 Home-Grown Recipes from the Green Mountain State” (Countryman). Yet Vermont resident Tracey Medeiros’s follow-up to her first book, “Dishing Up Vermont,” goes far beyond recipes. The new book is a celebration of the local-first movement and a gastronomic and agricultural tour of Vermont, featuring profiles of about 100 farms, bakeries, restaurants, and other food and beverage companies, including Green Mountain Garlic, Daily Chocolate, and King Arthur Flour. Some of the recipes contributed by these businesses have been handed down for generations.