Description

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.

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.

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.