Books: Cooking by Cuisine -> Cooking American
Stonewall Kitchen Harvest : Celebrating the Bounty of the Seasons
Published: November 9, 2004
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It started with a line of jams and a card table at a New England farmers' market. Stonewall Kitchen today has grown to be a giant in the fancy food market, producing more that 170 types of preserves and condiments. If you don't bake your own
bread or scones, you would buy the artisanal variety to live according to the Stonewall style. The catalog--in print and online--reaches out beyond jam to kitchen tools, dining room accoutrements, gardening tools, and more. Everywhere is the stamp of the
two primary tastemakers, Jonathan King and Jim Stott. And the cookbook they have now produced to underscore the Stonewall life is no exception. Everything about Stonewall Kitchen is tasteful and Stonewall Kitchen Harvest, written with Kathy Gunst, is no
Like the beginnings of the company Stonewall Kitchen Harvest follows a simple line and familiar raison d'etre. It's all about the seasons, the locale, the harvest, about what's truly fresh--whether fruit, vegetable, tuber, fish,
shellfish, or meat. What is closest at hand? What is the best of the best? The seasons and the locale in this case are New England, specifically Maine. When critical ingredients aren't right at hand, there are suggestions about where to shop for them
The chapters break out not according to specific dish or kind of meal, but place of origin: "From the Garden," "From the Sea," "From the Root Cellar," "Fruits of the Earth," "Harvest Basics." So in "From the Garden" you'll find recipes to
carry you from breakfast to dinner. Corn Fritters with Herb Butter. Warm Spring Artichoke Salad with Fava Beans. Lamb Chops with Rosemary-Chive Butter. There are appetizers, soups, side dishes, main courses, and sauces, and this is true for each chapter.
The seafood chapter is particularly invigorating, the fruits of the earth chapter mouth watering from beginning to end. Roasted Carrots with Fresh Pomegranate Glaze. Maple Crepes with Summer Berries.
This is a cookbook about letting ingredients
speak for themselves, and that calls for the best ingredients possible. Seasonal is nice. Local is nice. Having access to a good garden would be nice. Or a farmers' market. Maybe you'll find a jam maker selling off a card table. --Schuyler
From the Inside Flap
Ripe apples, just-dug clams, sugary-sweet maple syrup, impeccable lobster. For decades, visitors have flocked to New England to enjoy the unique tastes of the harvest from land and sea and to witness the beauty of
this breathtaking landscape. Likewise, millions have adored the prepared foods and condiments from Maine's Stonewall Kitchen, which perfectly capture the very best of this region's earthy but refined style of cooking.
Stonewall Kitchen Harvest is
a celebration of the ingredients and flavors that make modern New England cooking so seductive.
From the Garden offers recipes for the wide variety of crops that ripen at the height of summer. Enticing recipes include English Pea and Lettuce Soup
with Chive Cream.
From the Sea showcases New England's world of seafood and shellfish. Recipes range from Trout with a Cornmeal Crust and Lemon Butter to the World's Best Fried Clams with Tartar Sauce.
From the Root Cellar celebrates the
unsung world of root vegetables, showing how to transform them from plain to sulime. Dishes include Potato Galette Stuffed with Greens and Gruyér and Roast Chicken with Roasted Garlic-Herb Butter and Roasted Vegetables.
Fruits of the Earth
captures the wonderfully simple flavors of local fresh fruit, from apples, pears, and berries to more unusual fruits like persimmons and pomegranates. Irresistible recipes include Blueberry-Lemon-Sour Cream Coffee Cake.
sidebars and truly stunning photography-of flowering blueberry bushes, tiny eggplants, just-dug potatoes, and scores of finished dishes-bring the harvest theme to full bloom. Filled with beauty, style, and flavor, Stonewall Kitchen Harvest is the perfect
way to taste New England's bounty.
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