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Stonewall Kitchen Harvest: Celebrating the Bounty of the Seasons Hardcover – November 9, 2004

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Editorial Reviews Review

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

About the Author

JIM STOTT and JONATHAN KING are the owners and founders of Stonewall Kitchen. A little more than a decade ago, they began to sell homemade jams at a farmer's market in Maine. Now, Stonewall Kitchen has become a giant in the fancy foodmarket, producing more than 170 preserves and condiments. This is their second book.

KATHY GUNST is a freelance writer and editor living in Maine. She is the author of seven cookbooks, 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, Food & Wine, Travel & Leisure, Bon Appetit, Los Angeles Times, Country Living, Boston Herald, and Cook's Magazine.


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Product Details

  • Hardcover: 288 pages
  • Publisher: Clarkson Potter; 1st edition (November 9, 2004)
  • Language: English
  • ISBN-10: 1400050774
  • ISBN-13: 978-1400050772
  • Product Dimensions: 7.8 x 0.9 x 10.2 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,347,285 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

7 of 7 people found the following review helpful By Gina Amador on March 12, 2006
Format: Hardcover
This is a wonderful cookbook. Great range of recipes wih fresh fruits and vegetables as the stars of these colorful dishes. Great for casual dinners with friends. The extra information on cooking tips, serving suggestions are helpful. This also makes a great gift - the photos are beautiful.
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9 of 10 people found the following review helpful By fishtofry on December 8, 2004
Format: Hardcover
Stonewall Kitchen Harvest is everything one wants in a new cookbook; lucious recipes and photos that lure the reader in. My first glimpse into the book elicited an "ooh, I want to try that" response. I was reminded that there is a small thrill in finding the freshest of ingrediants and this book celebrates those ingrediants with recipes that seem eminently do-able. Between Jim Stott and Jonathan King's stylish approach and Kathy's irresistable writing, they have produced a gorgeous cookbook.
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5 of 5 people found the following review helpful By I. Keir on December 4, 2005
Format: Hardcover
This was a gift from a friend. I'm not a wonderful cook but I like to try new recipes. I have made made several recipes from this book and each has been perfect - very tasty - and not too difficult. Recently some friends came over for dinner and I made one of the dishes, and my friend now wants to go out and get it too. Highest praise, I'd say.
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