Product Description

Remember your favorite meal when you were a kid? Maybe it was a hearty helping of Mom’s fabulous meatloaf, a side of creamy mashed potatoes, and a slice of chocolate layer cake for dessert. Maybe that’s 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 cakes—just 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 America’s favorite dishes.

Here is the food we crave, updated for today’s 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 France’s most famous soup. Given Stonewall’s 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 America’s most cherished dishes—the food you’ll want to eat night after night. Stonewall Kitchen Favorites helps families create new memories of favorite meals at the table.

Product Details

• Amazon Sales Rank: #189494 in Books
• Published on: 2006-08-22
• Released on: 2006-08-22
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 288 pages

From Publishers Weekly
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. (Aug.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
“This wonderful book comes from Jonathan, Jim, and Kathy’s love of cooking and good food. They have an uncanny sense of exactly what you want to eat and the recipes are really easy. Everything I’ve made is absolutely delicious and I can’t wait to work my way through the rest of the book.” —Ina Garten, author of the Barefoot Contessa cookbooks

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 farmer’s 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.

Customer Reviews

User Friendly
Let's get back to basics. I work full time and can't spend all day reading cookbooks and deciphering recipes. I have a personal rule: if the ingredients can't fit on one page, count me out. Stonewall Kitchen Favorites is so user friendly it takes the stress out of cooking. Take the rack of lamb with walnut-rosemary crust. Everyone in my family loves lamb but I usually don't dare to serve anything but a plain lamb chop.
The rack of lamb is so easy, there is no fear. And the incredible photographs are inspiring because you don't have to be a genious to achieve these results. Most of the recipes have variations which are a lifesaver because, let's face it, even with lists we all sometimes forget things at the store. The four cheese macaroni gives you so many options that if you have never heard of one ingredient you are sure to find another one you like. I never knew how to properly prepare mac and cheese without a mix but this is a real treat that has a gourmet flair and will also satisfy even the pickiest eater. The Coq au vin recipe is similar: a dish I love but have always been afraid to undertake in my own kitchen. Stonewall Kitchen provides a very easy map to elegant eating. All in all, the recipes are unique and delightful while the instructions are so user friendly it is like having a coach in the kitchen answering my questions as they arise!

Yummy! Wow, a must for my collection.
What a wonderful cookbook. Every glossy photo will have you salivating for more! This book has a balanced collection of recipes for every diet. There are meaty dishes, fabulous seafood dishes, vegetarian dishes and most of them seem pretty light. The dessert collection is small but very appealing. I have to say the best part of this book is the simplicity of the recipes. Nothing too intimidating but still adventurous. Highlights:
Chocolate Crepes with Tangerines and Dark Chocolate Orange Sauce
Mediterranean Orzo Salad
Roasted Salmon with peas and edamame beans with a raw pea pesto
Salmon and ginger cakes with Orange-Miso dipping sauce
Walnut Pancakes with carmelized bananas
This cookbook is a great addition to any cookbook collection.

Favorites is the best of the best!
Just like in their last book, the folks at Stonewall Kitchens have done it again! Only this time, the photos are even more stunning. This book updates what basically amounts to all of my favorite dishes (for real - and none that I don't like - how did they come up with this list?) with fresh ideas and modern ingredients, and the photography is breathtaking . . .I get hungry just looking at it! I've gotten to the point where every time I have someone coming over for dinner, I just open Favorites . . .there's always something perfect for the night, and everything is interesting enough for company.

All the headnotes are entertaining and informative, and the recipes are completely approachable. MUST TRY: Almond-Crusted Challah French Toast, Classic Oyster Stew, Four-Cheese Macaroni, Rack of Lamb with walnut-rosemary crust, and any of the chocolate recipes (the brownies are PHENOMENAL). I'm trying the turkey recipe for Thanksgiving. There are also all sorts of fun party ideas (trios of devilled eggs, cream cheese, burrito party, etc.) that I keep using again and again. And lots of good tips, without the hoity toity cheffier-than-thou attitude that many cookbooks adopt these days.

My new favorite cookbook, for sure!