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Stonewall Kitchen Harvest: Celebrating the Bounty of the Seasons
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 Harves t 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.
Illuminating ingredient 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.
Stonewall Kitchen Harves t 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.
Illuminating ingredient 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.
- GenresCookbooks
288 pages, Hardcover
First published November 9, 2004
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Displaying 1 - 6 of 6 reviews
October 14, 2007
The focus in this particular cookbook is on getting, preparing, and eating the foods of a given season. With that in mind, the book is organized based on the four seasons and takes a celebratory romp through the various ingredients that are "naturally" available during that time. Overall the recipes are quite delicious but they can vary pretty wildly in their sophistication and many of them are quite involved. Not for the culinary beginner but certainly recommended for someone looking to branch out a bit and do a home harvest festival.
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August 28, 2008 I think I will use Goodreads as a place to keep track of all the cookbooks that I like,but can not afford to buy.
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 ma...more [close] 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 exception.
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 online.
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 Ingle [close]
date added 02-13-07 edit book
find at: Amazon | Half.com | Barnes & Noble | Abebooks | more... [close] Alibris
Powells
IndieBound
WorldCat
Indigo.ca
Audible
change links...
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 ma...more [close] 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 exception.
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 online.
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 Ingle [close]
date added 02-13-07 edit book
find at: Amazon | Half.com | Barnes & Noble | Abebooks | more... [close] Alibris
Powells
IndieBound
WorldCat
Indigo.ca
Audible
change links...
October 16, 2008
This cookbook is definitely in my TOP 10 - they have two books out now that I just absolutely LOVE. This book categorizes the recipes by season and for those of us trying to eat local and buying our produce from the farmers market, this is a great guide. The recipe levels go from easy to complex but there are a ton of great and delicious options in this book.
Great pictures as well!
Great pictures as well!
June 7, 2008
Just got this book at Christmas and am having a lot of fun with the recipes. i love cookbooks with pictures and directions that one can actually follow. I especially like that the recipes are based on what is generally available at certain times of year.
July 15, 2015
Mint condition form Book Barn....lucky me. Such a great combination of gardening tips/vegetables info and recipes...glad the recipient of this decided to give it away. My cookbook buy of the season..all smiles here.
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April 2, 2009Love the focus on seasonal food.
Displaying 1 - 6 of 6 reviews