Synopses & Reviews
Remember your favorite meal when you were a kid? Maybe it was a hearty helping of Moms fabulous meatloaf, a side of creamy mashed potatoes, and a slice of chocolate layer cake for dessert. Maybe thats still your favorite dinner, only now you use a mixture of ground meats and a handful of chopped herbs for the meatloaf, stir roasted garlic into the potatoes, and tuck fresh raspberries into individual molten-centered chocolate cakesjust like the owners of Stonewall Kitchen. When it comes to re-invigorating classic flavors, nobody does it better than Stonewall Kitchen, whose condiments, preserves, and dressings have tickled the taste buds of millions across the country for more than fifteen years. Now, in their follow-up to the IACP Award–nominated Stonewall Kitchen Harvest
, Jonathan King, Jim Stott, and Kathy Gunst share their all-time favorite recipes for Americas favorite dishes.
Here is the food we crave, updated for todays tastes with ingredients such as fresh herbs, citrus zest, fresh ginger, and spices. A swirl of basil puree enlivens Spaghetti Carbonara, adding yet another dimension of flavor to this celebrated dish. New Eggs Benedict trade their heavy, complicated hollandaise sauce and Canadian bacon for a light, quick chive-lemon butter, smoked salmon, and baby spinach. New England Five Onion Soup with Cheddar Croûtes puts a decidedly American spin on Frances most famous soup. Given Stonewalls passion for condiments, naturally the sauces and salsas are spectacular, with everything from Winter Parsley Pesto to Orange-Miso Dipping Sauce. To keep these dishes fresh for years to come, nearly every recipe includes up to a dozen “favorite variations.” With chapters including Breakfast; Soups and Chowders; Salads; Sandwiches; Seafood; Pasta, Potatoes, and Bread; Poultry and Meat; Vegetables; Sauces and Salsas; and Dessert and tips on everything from eggs to bacon to cheese to chocolate liberally scattered throughout the book, Stonewall Kitchen Favorites celebrates and rejuvenates the time-honored American cuisine we all love.
Complete with 125 irresistible recipes, 150 stunning full-color photographs, and a foreword by Ina Garten, author of the bestselling Barefoot Contessa cookbook series, here is a new, tempting look at Americas most cherished dishesthe food youll want to eat night after night. Stonewall Kitchen Favorites helps families create new memories of favorite meals at the table.
"Gourmet food purveyors King and Stott may have made a name for themselves with preserves and condiments, but with this third cookbook they prove they can also handle dishes as wide-ranging as Huevos Rancheros and Rack of Lamb. The well-rounded collection features hearty American fare with a modern flair; a typical recipe is Three Moms' Meatloaf, which calls for fresh parsley, thyme and rosemary, and includes tomato paste (no ketchup). Above all, the authors are not bound to tradition. Recipe introductions often clue readers in to the rationale behind a recipe ('Where is it written that all croutons must be made from leftover bread? Why not experiment with squares of polenta?') and 'favorite variations' sections offer modifications to every recipe. Although it's initially strange that there's no appetizer chapter considering the subtitle's emphasis on entertaining many of the dishes in the 'Seafood and Fish' and 'Pasta, Potatoes, Bread' chapters would make pleasing hors d'oeuvres (e.g., Scallop 'Chips,' Grown-Up Potato Puffs, Tuna Tartare on Cucumber Rounds). This laid-back book deserves a warm reception from anyone who likes their food easy and delicious. 150 full-color photos." Publishers Weekly (Copyright Reed Business Information, Inc.)
From Stonewall Kitchen, known worldwide for its superlative jams and condiments, comes a follow-up to the IACP Award-nominated "Stonewall Kitchen Harvest," offering recipes for all-time favorite American dishes, updated for today's tastes with ingredients such as fresh herbs, citrus zest, fresh ginger, and spices. 150 color photos.
About the Author
Jonathan King and Jim Stott are the owners of Stonewall Kitchen, a Maine-based gourmet foods company they founded in 1991 selling homemade jam at a farmers market in Maine. Since then, Stonewall Kitchen has grown to be an industry leader in the fancy food market, producing 170 preserves and condiments that are sold through their catalog and website, in their restaurant and eight stores in New England, in every state in the country, and around the world from Cambodia to Costa Rica. This is their third book. You can visit their website at stonewallkitchen.com.
Kathy Gunst is a freelance writer and editor living in Maine. She is the author of nine cookbooks and is a
graduate of the London Cordon Bleu School of Cookery and a former culinary editor at Food & Wine magazine. Since 1990, she has been a contributing editor at Parenting Magazine and has written for the New York Times; Travel & Leisure; Bon Appétit; the Los Angeles Times; Better Homes and Gardens; O, The Oprah Magazine; Country Living; and the Boston Globe. You can visit her website at kathygunst.com.