Stonewall Kitchen Harvest: Celebrating the Bounty of the Seasons

by Jim Stott, Jonathan King Kathy Gunst

book data

10 ratings, 3.90 average rating, 5 reviews (more data...)

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5		20%
4		40%
3		40%
2		0%
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published

November 9th 2004 by Clarkson Potter

binding

Hardcover, 288 pages

isbn

1400050774 (isbn13: 9781400050772)

description

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 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

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10/14/07

Rob rated it:

bookshelves: cookbook, own

Read in December, 2006

recommends it for: seasonal eaters

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 looki...more

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08/25/08

Shippseattle added it

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 pres...more 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

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04/02/09

Grossloh2000 added it

Love the focus on seasonal food.

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10/16/08

Jessica rated it:

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!

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06/06/08

Suzanne rated it:

bookshelves: cookbooks

Read in January, 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.

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