Stonewall Kitchen Harvest: Celebrating the Bounty of the Seasons
A richly illustrated cookbook from the Stonewall Kitchen captures the sights and tastes of New England in a collection of simple but flavorful recipes that emphasize fresh, locally grown ingredients and the culinary traditions of the region in such dishes as English Pea and Lettuce Soup with Chive Cream, Marinated Lamb Chops with Rosemary-Chive But
Format:Hardcover
Language:English
ISBN:1400050774
ISBN13:9781400050772
Release Date:November 2004
Publisher:Clarkson Potter Publishers
Length:288 Pages
Weight:2.65 lbs.
Dimensions:0.9" x 7.8" x 10.1"
Customer Reviews
4 ratings
New England Traditions Worth Saving
Published by Thriftbooks.com User , 18 years ago
This book presents an incredible array of possibilities for entertaining friends and family with easy to prepare dishes. It pulls together many New England classics from my favorite region. The approach is so simple and straight-forward, that even a kitchen-klutz like myself can muster an admirable presentation! The photos alone will make your stomach growl! It was a finalist in the IACP cookbook awards for 2005.
Stonewall Kitchen Harvest
Published by Thriftbooks.com User , 18 years ago
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.
I'm not a great cook so this book helps
Published by Thriftbooks.com User , 19 years ago
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.
Ooh-la-la
Published by Thriftbooks.com User , 20 years ago
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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