Don’t be deterred by a title like “My Vermont Table: Recipes for All (Six) Seasons” (Countryman Press, $35). We may not have six seasons — until this winter, we barely had three — but there are plenty of delicious things for Californians to savor in this new cookbook by Gesine Bullock-Prado.

The renowned pastry chef, cookbook author and King Arthur Flour baking instructor is actually a California transplant, who spent a decade in Hollywood as a film executive, before moving to Vermont in 2004 to relaunch her career in a dramatically different, delicious direction.

The new book reflects a farm-to-table, seasonal ethos that will resonate with West Coast readers. And yes, she says, Vermont has six seasons, if you include pre-winter “Stick Season” — a time to revel in recipes for spiced pumpkin cake, roast turkey a la Helga and cranberry shrub sauce — and “Mud/Sugaring Season,” when winter snow turns to slushy mud and maple sugaring is everything. It’s the perfect time of year, she says, to make maple Liege waffles, maple fudge and maple pulled pork sliders.You’ll find recipes for those and more than 100 other seasonal dishes, including shaved asparagus toasts for spring and this adorable, Easter-perfect recipe for Heavenly Eggs.

“I make deviled eggs for just about every celebration,” Bullock-Prado says in the book, “but they seem most at home during Easter, when eggs are symbolic of the season and you can dress them up to look like little chicks.

“The trick to making these sweet little peeps is to use a fine-mesh sieve to process the egg yolks instead of smashing them up.”

Pressing hard-boiled yolks through a sieve aerates the eggs, which results in not only fluffy, light-as-air texture but more volume, she says, “so you’ll have enough filling to fill almost all the egg white cups.”