In the tradition of food memoirs like Under the Tuscan Sun and A Year in Provence, Hay Fever tells the story of New York City literary agent Angela Miller and how looking for tranquility on a Vermont farm turned into an eye-opening, life-changing experience. Seeking solace in the midst of midlife strife brought on by family stress and a high-stakes career, Miller and her husband bought a farm in rural Vermont.
But what started as a part time “project” turned into a full-blown obsession and culinary passion that not only changed their lives forever, but also resulted in some of America’s best cheeses, prestigious awards, and media fame. Today, cheeses from Consider Bardwell Farm are featured at some of the country’s best restaurants, including Jean Georges, Daniel, and The French Laundry.
• For cheese lovers and would-be farmers, it’s an inside look at the everyday operation of a successful and growing dairy farm
• Author Angela Miller, literary agent in New York City, has won prestigious awards for her cheeses and has been featured in such publications as the Boston Globe, the New York Times, Travel & Leisure, and Martha Stewart Living
• More than a memoir—the book includes recipes from the author and top food personalities like Mark Bittman and Jean-Georges Vongerichten
Hay Fever is an inspiring and entertaining memoir that will whet the appetite of food lovers and would-be farmers from coast to coast.
Keywords: Food Writing & Reference